Sweet Potato Brownies with Dates

Ingredients

• 6 dried dates (pitted)
• 1 sweet potato (300 g)
• 15 g ground flaxseed (1 tbsp)
• 35 g coconut oil
• 1 ripe banana
• 0.25 tsp vanilla powder
• 1 pinch salt
• 0.5 tsp cinnamon
• 20 g unsweetened cocoa powder (3 tbsp)
• 15 g soy flour (1 tbsp)
• 60 g ground almonds

Instructions

1. 1.

   Soak the dates in water for 12 hours, preferably overnight. Drain and discard the water the next day. Peel and roughly dice the sweet potato, then cook in boiling water for about 10 minutes until tender. Drain well.

2. 2.

   Meanwhile, mix the flaxseed with 3 tbsp of water and let it swell for 10 minutes. Warm the coconut oil. Grease a large baking sheet (approx. 20 x 26 cm) with 1 tbsp of oil.

3. 3.

   Peel and roughly dice the banana. Puree the drained sweet potato cubes, dates, and banana finely. Mix in vanilla powder, 1 pinch salt, cinnamon, and 2 tbsp cocoa powder. Mix the soy flour with 2 tbsp of water and add it to the puree along with the remaining coconut oil and flaxseed. Mix in the ground almonds and stir everything smooth.

4. 4.

   Fill the batter onto the prepared baking sheet, spread it smooth, and bake in a preheated oven at 180 °C (160 °C convection; Gas: Mark 2–3) for 45 minutes (toothpick test). Remove from the oven, let cool for 15 minutes, and cut the brownie slab into 15 pieces. Dust with remaining cocoa powder.