MAKES 1 SMALL TIN OR 6 PIECES | TAKES 40 MINS
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This little twist on a regular brownie is sweet for the taste and sweet for your body. High in fibre from the sweet potato, naturally sweetened from sweet potato, banana, and coconut sugar, and rich in polyphenols from cacao, as well as being gluten free so everyone can enjoy it!
INGREDIENTS
2 cups sweet potato, peeled and cubed
1 ripe and spotty banana (ensure it’s ripe for sweetness)
300g silken tofu
1/3 cup cacao powder
1/3 cup buckwheat flour
1/3 cup coconut sugar
1.5 tsp baking powder
50g or 1/2 block vegan sugar free dark chocolate, chopped (I love the Total Blackout from the brand Alter Eco)
1/2 cup walnuts (+ extra for topping)
METHOD
First, steam the sweet potato until soft.
Once cooked, place the sweet potato in a high powder blender along with the rest of the ingredients except the dark chocolate and walnuts and blend until you a smooth chocolate batter consistency is reached.
Mix in the chopped dark chocolate and walnuts.
Pour the batter into a lined banana bread tin, top with optional extra walnuts and bake at 170 degrees Celcius for 30 minutes.
Once cooked, leave to cook before slicing, and enjoy!!
Little note: I love to let this cool completely in the fridge before enjoying!
