For the first in our series of healthy snack recipes we have a little treat for you, courtesy of the one and only Deliciously Ella. These sweet potato brownies have consistently been the most popular recipe on her blog and there’s a good reason for all this love – they taste utterly divine and what’s more, they’re good for you.
They contain a mix of six natural and unrefined ingredients, including superfood raw cacao, which is a rich source of antioxidants and packed with nutrients, so while tasting great they’ll help strengthen your hair and promote beautiful skin too. What more could you ask for?
2 medium-large sweet potatoes (600g)
14 Medjool dates, pitted
2/3 mug ground almonds (80g)
1/2 mug buckwheat or brown rice flour (100g)
4 tablespoons raw cacao powder
3 tablespoons maple syrup
pinch of salt
1. Preheat the oven to 180°C (fan 160°C).
2. Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
3. Once they are perfectly soft and beginning to fall apart, remove them and add them to a food processor with the pitted dates. Blend until a smooth, creamy mix forms.
4. Put the remaining ingredients into a bowl, before mixing in the sweet potato and date combination. Stir well.
5. Place the mix into a lined baking dish and cook for about 20–30 minutes, until you can pierce the brownie cake with a fork and bring it out dry.
6. Remove the tray and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together!
Tip: If you don’t have any raw cacao powder, then you can use conventional cocoa powder, but you’ll need to at least double the quantity.
Makes 10 brownies
Find this recipe and more in Deliciously Ella by Ella Woodward, £20