Hi everyone!! How´s everything going?
Today I managed to sit down a bit with all the hight temperaturas that we have in Spain in order to show one of my absolute favourite recipe that I have tried during this year.
Most of you might be going though a dieta or trying to cut off some of the sweet cravings but this recipe is perfect for you because it has chocolate and all the sweet tasting without thousands of calores and it´s delicious.
It only takes a few ingredients that are super simple to find and is perfect for snack time, sweet booth craving or simply to enjoy a healthier option of dessert.
Ingredients:
- 500g of sweet potatoes (about 2 medium)
- 12 medjool dates
- 6 tablespoons of pure maple syrup
- 100g of ground almonds
- 2 tablespoons of melted coconut oil
- a pinch of salt
- 100g of ground oats
- 6 tablespoons of raw cacao powder
Method:
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.
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 forty-five to fifty minutes, 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 melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.
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!
Soco Vega 