There are few things as satisfying as a delicious, warm, gooey, chocolatey brownie. For me, it always sends me straight back to fond childhood memories at home with my family. When we were young, we’d rush home after school, completely ravenous for a scrumptious and satisfying snack.
While I’d love to say I always opted for a healthy selection, more often than not I’d grab a sugary chocolate treat. One of my all-time favorites was homemade brownies. Now that I’m an adult, I’ve certainly slacked up on my dessert and treat consumption by a long shot and only save room for those kinds of goodies every once in a while.
I try to always gravitate toward something with a healthier twist if possible. I recently came across a brownie version that instantly made my mouth water. Blogger and recipe extraordinaire, Deliciously Ella, created a healthier take on fudgy brownies. Her version, though, contains one mighty strange curveball. The star ingredient? Sweet potatoes! As strange as it may sound, they add a beautiful natural sweetness to the brownies. After one bite of these, you’ll be wanting to make them on repeat!
2 large sweet potatoes, peeled and cut into chunks
12 pitted Medjool dates
6 tbsp. Maple syrup
½ c. ground almonds
2 tbsp. Melted coconut oil
Pinch of salt
1 c. oats
6 tbsp. Cacao powder (you can add more if you want a richer chocolate flavor)
2 tbsp. Nut butter of choice (plus more for a drizzle)
⅔ c. dark chocolate
1 tsp. Baking powder
Water from 1 can of chickpeas
Preheat your oven to 350 degrees. After you’ve cut up your sweet potatoes, place them into a steamer or a boiling pot of water and cook for 15-30 minutes or until they have softened thoroughly. As they cook, place oats in a food processor and grind until they form a flour-like consistency. Set aside.
Once the sweet potatoes have cooked, drain and add them to your food processor. Add in your pitted dates and blend together until completely creamy and smooth. Add in the cacao powder, maple syrup, ground almonds, ground oats, nut butter, coconut oil, salt, water from chickpea can, and baking powder and blend again until the mixture is smooth and well-combined.
Add in chunks of dark chocolate and stir well. Spoon this mixture into a lined baking dish and top with additional chocolate pieces. Cook for 45-50 minutes. Remove from oven and let sit for about 10 minutes to cool and set. Cut into slices and top with melted nut butter if desired.