Choccie Brownies
Yields 24
Chewy, gooey, chocolaty brownies that are gluten free, suitable for vegans and still taste extremely good.
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  1. 2 medium sweet potatoes
  2. 4 tbsp. buckwheat flour
  3. 1/2 cup almond flour
  4. 4 tbsp. cacao powder
  5. 100g good quality 70% dark chocolate
  6. 12 medjool dates
  7. 1/4 cup coconut oil
  8. 2 tbsp. coconut sugar
  9. 2 tsp. vanilla powder or vanilla extract
  10. 3 tbsp. ground flaxseeds
  11. 9 tbsp. water
  12. 1/4 tsp. baking powder
  13. 125g fresh raspberries
  1. Peirce the sweet potatoes with a knife and bake in the oven at 200°C for about 40 minutes.
While the potatoes are cooking
  1. Place the ground flaxseed and water in a bowl and allow to soak.
  2. Chop the dark chocolate into small chunks.
  3. When the potatoes are cooked place to one side to cool, make sure they are really soft.
  4. Drop the oven temperature to 180°C.
  5. Place the ground flaxseed and water in a blender and blend for 30 seconds.
  6. Once the sweet potatoes are cool, scoop out the flesh and put in the blender.
  7. Melt the coconut oil and place in the blender and add the dates.
  8. Blend until you get a smooth paste.
  9. In a bowl mix all the dry ingredients (if you use liquid vanilla extract add to the blender with the other wet ingredients).
  10. Empty the wet ingredient mix to the dry ingredients and mix thoroughly.
  11. Stir in the dark chocolate chunks.
  12. Gently mix in the raspberries.
  13. Transfer to the baking tray and bake at 180°C for 40 to 50 minutes.
  14. You want them to be slightly gooey in the middle but firm on top.
  15. Set aside to cool (if you can wait), once completely cool cut into squares.
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