Healthy Chocolate Brownies
Serves: 8
  • 124g (4oz) Rice flour
  • 75g (3oz) Raw cacao powder
  • 175g (6oz) Sweet Potato
  • 8-9 Medjool dates
  • 250 ml bottled water
  • 1 ½ tsp lemon juice
  • 175g (6oz) Organic unsalted butter, melted
  • 1 egg
  • ¼ tsp gluten free baking powder
  • ¼tsp vanilla extract*
  1. Place dates in a small bowl; cover with warm water and let them stand for 30 minutes to soften.
  2. Once the dates have soaked, drain the water and add them, the bottled water and lemon juice to a blender and blend to a smooth syrup
  3. Cook the sweet potato, remove it’s skin and mash to a puree
  4. Preheat oven to 180c/350f/gas 4
  5. Sieve flour, cacao powder and baking powder into a bowl
  6. Mix the sweet potato puree, the date syrup, melted butter, egg and vanilla extract together in another bowl until thoroughly mixed
  7. Stir in the dry ingredients
  8. Pour mixture into a lined rectangular cake tin and bake for 20 to 25 minutes until the top has set but it’s still a little gooey in the middle.
  9. Allow to cool and cut into eight pieces
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