Sweet Potato Mint Brownies
This recipe was brought to you by Robyn Chuter.
I love this recipe because it tastes so rich and decadent, but contains nothing naughty – no oil, sugar or eggs. Not only will it help you meet your daily quota of potatoes and omega-3 fats, but it also contains leafy greens in the form of fresh mint. It’s simple to make, and works well with gluten-free flour mixes. Take this to your next office morning tea, or serve it at your child’s birthday party and no one will ever tell you again that you’re depriving yourself and your family by eating a wholefood, plant-based diet!
- 330 g (111/2 oz) medjool dates, pitted
- 10 g (1/4 oz/1/2 cup) fresh mint leaves
- 200 g (7 oz) steamed sweet potato
- 60 g (2 oz/1/2 cup) cacao powder
- 150 g (51/2 oz/1 cup) wholemeal or gluten-free flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 tablespoon linseed (flaxseed) meal
- 1/2 teaspoon peppermint extract or 2 drops peppermint essential oil
- 6 medjool dates, pitted
- 2 tablespoons cacao powder
- 1/4 teaspoon peppermint extract or 1 drop peppermint essential oil
- 1 ripe banana, peeled
Preheat the oven to 180°C (350°F). Line a 17 x 22 cm (63/4 x 83/4 in) baking tin or Pyrex baking dish with baking paper.
Combine the dates, mint leaves and 250 ml (81/2 fl oz/1/ cup) water in a high-speed blender and blitz until puréed. Add the remaining ingredients and pulse until just combined.
Spoon the batter into the prepared baking tin and spread it out evenly.
Bake for 40–45 minutes, or until a toothpick inserted in the middle comes out clean.
While the brownie is baking, prepare the topping. Add all the ingredients to a blender or food processor, adding just enough water to create a spreadable mixture. Blend until smooth, then set aside.
Remove the brownies from the oven and leave to cool. Once cool, turn out of the tin and spread the topping on top.