Friday, February 28, 2014

Sweet Potato Chocolate Brownie Dessert

This is a brownie that's best munched as a pudding, it's very soft . . . and has a sort of fresh taste to it, I think it has something to do with the sweet potato and coconut oil - maybe you'll get what I mean when you try it.
When it comes out the oven it's super soft.
And it's incredibly moist, very pudding-y.

1 3/4 cups peeled, cooked & mashed sweet potatoes (I steam mine for about 25 minutes)
1/4 cup greek yoghurt
egg replacer equivalent to 2 eggs
2 vanilla powder or pure vanilla extract
2 tsp cinnamon
1/2 cup coconut blossom sugar
1/2 cup coconut oil
1/2 tsp baking soda
1/2 cup cocoa powder
3 tbs coconut flour
  •  in a mixing bowl, combine all ingredients and mix well
  • grease a glass dish with some coconut oil, pour mixture in and bake at 175C for 30 minutes - it should be firm but it will be very soft to the touch, and gooey inside
  • allow to cool and serve - dish up with a spoon, you'll have to eat this brownie dessert with a fork, it's that soft
You can also refrigerate it for a few hours until it firms up a little more - I left it in over night, then cut into squares and serve - you'll probably still need to munch it with a fork though:

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