If, like me, you have a bit [i.e. a lot] of a soft spot for chocolate, this one’s for you! But it’s a little different to normal; this chocolate brownie employs the delicious and textural wizardry of sweet potato, the low-GI, complex carbohydrate foodstuff which seems to pop up all over Instagram as chips and/or crisps. If you’re thinking ‘Hmm, Faya that sounds kinda bizarre and most probably not very tasty‘, I promise that you’d never guess it used sweet po as its main ingredient! In a shocking twist of fate, the potato lends itself prodigiously to this recipe; it’s naturally flavoured with a gentle sweetness and once churned up with the other natural and wholesome ingredients, the slightly softened texture is literally perfect for the application! Click MORE to get the ‘how to’ so that you can whip up a batch asap!
Little in life is better than the satisfying hit of cocoa goodness when you really crave it. I embrace those cravings, because I think that satisfying them on a reasonably regular basis keeps me on track with my fitness goals, as well as keeping me sane! My home nation considers itself the self-proclaimed World Champion of baking & all things deliciously cake-related, and so I have countless memories of buying exquisite chocolate brownies after school; the soft texture, the warmth to the touch, the inviting chocolate aroma – it was an incredibly inviting experience, and quite evocative even now!
In my current role as a personal trainer and ‘health and wellness’ blogger, I wanted to re-imagine the classic recipe using more contemporary ingredients which I’d consider healthy. There’s nothing wrong with indulging the old fashioned way, but if you’d like to try something altogether more surprising, with fewer simple sugars, then this is well worth a shot! Here’s how:
- Set the oven to 200, then grease and powder a small cake pan or baking tray.
- Add your oven-baked sweet potatoes (bake these first on a similar heat for some time, in order to soften them) into a mixing bowl and mash them up until you form a smooth paste.
- Add the almond butter, agave nectar, raw organic cacao powder and vanilla pods and mix very well.
- Then fold in the nuts, to taste.
- Add the mixture to the greased pan and smooth out the top.
- Cook for around 20 minutes until it’s cooked all the way through.
- Let cool before you cut up into squares.
- Garnish with fresh raspberries, serve to guests and enjoy the deliciousness, with responsible moderation of course!