Peanut Butter & Sweet Potato Brownies
Chocolate, chocolate everywhere... anybody forgotten what a vegetable looks like yet?!
If you're missing a veggie vitamin kick but not quite ready to put those Easter eggs away, or if you've decided it's time to sneak a little goodness in to the mix, here's a solution that's gluten, dairy and refined-sugar free!
No, they don't 'taste' like sweet potato - they just have that lovely earthy sweetness, along with a gorgeous soft texture and a little crunch around the edges.
Plus with only 5 ingredients, there an easy-peasy one to throw together at the last minute.
This is a good one for little helpers, too!
You could substitute the peanut butter in this recipe for another nut butter -
almond butter would be amazing!
Makes around 8 brownies
- 1 small to medium sweet potato (enough to yield 1 cup of sweet potato mash)
- 1/2 cup crunchy peanut butter (make sure it's 100% peanuts), or other nut butter
- 1/4 cup cacao powder
- 2 tbs raw honey
- 1 tsp vanilla extract
- Preheat oven to 180ºC/350ºF, and line a small slice tin with baking paper.
- Roughly chop the sweet potato and boil in a saucepan of water until soft, then mash.
- Place sweet potato mash in a bowl with all other ingredients, and gently combine.
- Pour mixture in to prepared tin, and use clean hands to level out.
- Bake for 20 minutes. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, then slice and store in the fridge (or eat!).