This is a delicious gooey brownie that has no gluten, nuts, added oil or refined sugar. It has cinnamon that goes beautifully with the sweet potato and a little Cayenne Pepper that works well with the coco. This recipe is the result of many years of making chocolate sweet potato brownies and in my (biased) mind is the best there is. The chia and buckwheat help keep everything gooey and massively increases the nutritional qualities. I tend to make it without any maple syrup as I prefer a less sweet brownie, however when making for others I always add the maple.
- 1kg sweet potato / about 4 cups of sweet potato flesh
- 200g / 1 cup pitted dates
- 175g / 1 cup ground buckwheat
- 3 table spoons ground chia seeds
- 4 table spoons coco powder / ground cacao nibs
- 1 table spoon cinnamon
- 1 tea spoon cayenne pepper
- pinch of salt
- 4 table spoons maple syrup (optional depending on if you like it sweet)
- Bake the sweet potatoes at 200 c until cooked (40-60 mins depending on the size).
- Scoop out the sweet potato flesh. Keep the skins and bake until crispy for a chefs treat – delicious with apple cider vinegar, olive oil and salt.
- Mix the ground chia seeds with 9 table spoons of water and leave to soak for a few mins.
- Mix everything together and pour into a dish that is about 30cm wide.
- Bake at 200 c for about 40 mins until it is cooked. When a knife comes out clean from the center it should be ready.
- Leave to stand for 15 mins, as there is no gluten so will fall apart if cut straight away.
- Slice into squares and eat within 3 days.