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MetaWell BANT Nutritionist Minna Wood Bracknell MetaWell BANT Nutritionist Minna Wood Bracknell

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Categories RECIPES

RECIPE: Sweet Potato, Plantain and Dark Chocolate Brownies

These grain-free, refined sugar-free sweet potato and plantain dark chocolate brownies are gooey, fudgy and deliciously delectable.

You can substitute squash or pumpkin for the sweet potato (these seasonal vegetables are great for the autumn and Halloween season!), and although I’ve not tried, many other root veggies would probably work too. Don’t bother peeling the sweet potato/squash/pumpkin before baking/roasting them. Leave the skin on and it adds fibre and nutrients, and it’s is a real chore to peel pumpkin and squash anyway, so it’ll save you some time and effort too.

Plantain is high in resistant starch, which feeds the beneficial gut microbes, but you can always use bananas. Remember the riper they are the sweeter your brownies will be.

INGREDIENTS

80g dark chocolate, min. 70%

2 tbsp cacao powder

1/2 tsp baking powder

Pinch of salt

½ ripe (black or yellow with black spots) plantain (or 1 banana), approx. 90g / ½ cup

1 baked sweet potato, approx 130g / ½ cup

¼ avocado, approx. 50g / 1/3 cup

3 tbsp almond butter

1 heaped tsp blackstrap molasses (or honey/maple syrup)

80ml / 1/3 cup coconut milk

40g / ¼ cup dark chocolate (70%) drops (I used Hotel Chocolat)

METHOD 

  1. Preheat oven to 190°C and line a 6”/15cm square cake tin.
  2. Melt the chocolate in a heatproof bowl over a pan of simmering water.
  3. Mix the dry ingredients (cacao powder, baking powder and salt) together in a small bowl, sieving the cacao powder.
  4. In a food processor, process plantain, sweet potato, avocado, almond butter and blackstrap molasses (or mash and mix thoroughly by hand in a bowl).
  5. Add the dry ingredients into the food processor (or to the bowl) and mix well.
  6. Add coconut milk and the melted chocolate and mix well.
  7. Pour the mixture into the prepared square tin and top with the chocolate drops.
  8. Bake for 25-30 minutes.
  9. Let cool down before diving in!

To Serve:

These brownies are very soft and fudgy when warm. I keep them in the fridge so they get firmer and are easier to eat as a finger treat with a lovely cup of green or herbal tea.

They also make a great dessert, served with thick (coconut) yogurt and berries. The yogurt balances the rich dark flavours nicely and berries add extra freshness to it too.

Sweet Potato Brownies BANT Nutritionist Minna Wood Bracknell 

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