Sweet potato Chocolate Brownies -By Izelle Hoffman
By Izelle Hoffman
1kg sweet potato peeled, steamed and mashed
2 heaped table spoons raw cacao
5 table spoons raw honey
100g almond flour
2t vanilla essence
2t caramel essence
1t oryx desert salt
2t Bicarb of Soda
8 eggs – (4 whole eggs and 4 egg whites)
1 slab of Gayleens decadence chocolate- grated (I love the coffee or vanilla but any flavor can be used)
Chocolate nut-butter icing
300g Almond butter or macadamia nut butter.
5 Table spoons raw honey
1 heaped table spoon raw cacao
a pinch of oryx desert salt
1t caramel essence
Fresh mint leaves
Pre heat the oven to 180’C
Use spray & cook or wax paper to prepare the oven tray
Steam the peeled sweet potato till completely soft, mash till smooth texture.
Add the almond flour, cacao, honey, essence, salt and bicarb of soda and mix till even texture.
Add the grated Gayleens Decadence and beat again till even smooth texture Beat the eggs separately till fluffy- this is important as it would influence the texture of the brownie.
Add the egg to the sweet potato mixture and continue beating till a chocolate mousse texture.
Only then is it ready to be poured into a baking tray and placed in the oven for 20-25minutes. Remove from the oven and let it cool off slightly.
For the Chocolate nut butter icing: Mix all the ingredients together till smooth texture and spread over the warm brownies immediately for a glazed look. Finish off with roasted almonds and vanilla powder and garnish with mint.