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Here at GMB, we're huge believers in sneaking veggies in wherever we can, and desserts (or snacks, whichever way you look at it) are no exception! Give these chocolate sweet potato brownies are go on your next bake day. In true GMB-style, they contain no refined sugar and instead, are sweetened with the Nirvana Xylitol which you'll find in your August Box.
Chocolate Brownie Ingredients:
500g steamed + peeled sweet potato (cooked weight)
150g ( ¾ cup) coconut oil, solid state
½ cup maple syrup
1 teaspoon vanilla bean paste or extract
50 g (½ cup) raw cacao powder
1 packet Knowrish Well shroom brew super latte
100g (1 cup) ground LSA meal
200 g (2 cups) almond meal
Chocolate Frosting:
1 ripe avocado, seed removed
2 tbsp maple syrup
30 g (2 tbsp) coconut oil, solid state
25 g (¼ cup) raw cacao powder
1 teaspoon vanilla bean paste or extract
pinch of sea salt
Method:
Preheat oven to 160°C fan-forced and line a 20 x 20 baking tray with baking paper.
Blend sweet potato, coconut oil, maple syrup, vanilla, cacao powder and shroom brew in a high-speed blender or food processor until smooth and creamy.
Pour into a bowl and fold in LSA and almond.
Spoon into a lined baking tray and smooth out the top.
Bake for 50 minutes.
Completely cool before removing from tin.
To Make Frosting:
Combine frosting ingredients into a high-speed blender until smooth and creamy.
Spread over the brownie, sprinkle with hemp seeds and raspberries. Enjoy!