Even the pickiest kids won't suspect these fudgy brownies are loaded with nutritious ingredients. As a home baker who's tested countless recipes on my own family, this one is a winner – naturally sweet, gluten-free, and indulgent without the guilt.
Ingredients for a small baking dish (serves 8-10):
2 medium sweet potatoes
100g pitted dates
75g almond flour
4 tbsp raw cacao powder
2 tbsp agave syrup
Vanilla extract, to taste
Grated coconut, to taste
1 sachet baking powder
Pinch of salt
Optional: chopped nuts for extra crunch
Step-by-Step Instructions:
1. Preheat oven to 180°C (350°F). Peel sweet potatoes and boil for 25 minutes until tender. Cool in cold water for easy handling.
2. Blend pitted dates into a smooth paste using a food processor.
3. Mash cooled sweet potatoes. Stir in date paste, 2 tbsp agave syrup, and 4 tbsp raw cacao until well combined.
4. In a separate bowl, whisk 75g almond flour, baking powder, vanilla extract, grated coconut, and salt.
5. Gradually fold dry ingredients into the sweet potato mixture until smooth and uniform.
6. Line a small baking dish with parchment paper. Spread batter evenly and bake at 180°C for 30 minutes, until set but fudgy.
Enjoy your delicious, wholesome treat!
