Lovely Linda’s Chocolate Brownies
Nicole and I get to work with some pretty amazing people every day, but some win brownie points by baking delicious chocolate brownies and letting us stuff our faces with them.
The lovely Linda made these brownies (inspired by a recipe found here) for us and the sounds and facial expressions we were making were probably NSFW. Oh and did I mention that they are gluten-free too?
For the Brownies:
500g of sweet potatoes (about 2 medium)
100g of ground almonds
100g of ground oats
10- 12 medjool dates (from Woolies)
2 tablespoons of melted coconut oil
6 tablespoons of raw cacao powder
6 tablespoons of pure maple syrup
a pinch of salt
For the Icing:
2 tablespoons of coconut oil
1 tablespoon of maple syrup
2 tablespoons of cacao powder
2 tablespoons of almond butter
Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft. (If you don’t have a steamer then you can place them in a sieve over a pot of boiling water with a lid on top or oven roast them)
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about 45 – 50min, until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together!
While the brownies are cooking make the icing by simply mixing all the ingredients together and stirring well. (Place in the fridge for 15 to firm up a bit if needed).
Remove the brownies from the tray and leave to cool completely before icing otherwise your icing will melt! Spread the icing on top, cut into squares, dig in and enjoy!
Top them off with bits of 85% Lindt chocolate, but chopped pecans would be amazing as well!