I am such a sucker for brownies – no need to deny, I could sit myself into these any day, any time! Since I need to watch out about what I eat now (no gluten, no diary, etc), it makes it hard to find brownies that are “allergy-free,” yet still super delicious and easy to make. Now, this is were the SPA brownie comes in: the Sweet Potato Avocado Brownie (how cool is that name, please?)!
Brownies need to be squishy, they need to be super chocolatey, and, in my opinion, are best topped with some fresh berries. I’ve read alot about sweet potate brownies and ones made with avocado in the past months – obviously, Instagram, Pinterest and all the lot is full of healthy indulging at the moment. Never would I have thought though, that the combination of sweet potatoes and avocados can do any good in a brownie. How WRONG was I? So wrong. After again flipping through several pages and pictures on instragram I was convinced – I
wanted had to try these as well. So I ran into the kitchen only to find that, once again, I was out of several ingredients that would enable me to take a recipe from someone else. Thought I was going to stop then and there? Never! Instead I took everything I had and starting playing around with ingredients. The result was mouth-watering. No kidding. It’s heavy in chocolate taste, has no refined sugar in it, no butter in it, almost nothing unhealthy – I do admit though, I put a cup of gluten-free flour into it to achieve the right texture (it all comes down to the texture when trying out something new, I swear!).
Before I keep on rambling on about how good they are, I will share with you my recipe to try it for yourself. Please do let me know what you think of it or if you have any other ideas or recipes hidden under your pillow – I am so eager to trying out more recipes like this one! Make sure to throw your link down in the comments box or add #StylePhantomrecipes onto your picture and I shall surely check it out!
What you need
1 cup of glutenfree flour
6 teaspoons of raw cacao (use less if you don’t want it SUPER chocolatey)
1 cup of almond milk
1 medium sized sweet potato
2 teaspoons agave syrup
1 cup of (frozen or fresh) rasberries
What to do
1) pre-heat your oven to 200°C
2) cut your sweet potato in half, wrap it in foil and place it into the oven
3) make sure to set the timer to 30 mins – the sweet potato should be soft and ready for take out
4) pit the dates if they aren’t already and throw them into the blender – they should become gewy (is that a word?)
5) add the eggs, agave syrup, almond milk, avocado and cacao – now blend
6) make sure to take out the potato and let it cool for a couple of minutes
7) add the flour and a hint of seasalt, now blend it again
8) once the potato is a little cooled off, mash it up with a fork (peel first) and throw it into the blender; mix well
9) line your oven tray with baking paper or something similar and let the mixture slide into the tray
10) add the rasberries on top (I squished some further down)
11) place the tray into the oven and take down the heat to 180°C – now wait for approx. 40 minutes, or until nothing is left when poking your brownie with a fork
12) make sure to let the brownies cool before taking it out of the tray and cutting it
Personally, I used my kitchenaid blender for this whole experiement, but it should also work with a normal kitchen machine or even by hand – should be a great arm workout!
If you want
1) it sweeter
– add another 2-3 teaspoons of agave syrup, or
– another 3-4 dates
2) it less sweet (they are not too sweet with the original recipe though)
– don’t use any agave syrup
3) less chocolate
– only use 3-4 teaspoons of raw cacao
Voila, now you can
1) eat it while it’s still warm
2) let it cool down
3) serve it to your guests or indulge over it at midnight
4) keep it in the fridge
The brownies easy stay fresh 5-6 days in a sealed box.