This delicious recipe is an adaption of Deliciously Ella's Sweet Potoato Brownies. Crunchy on the outside and a soft caramel-like centre with the added crunch from the macadamia nuts. This is a great mid morning snack or even in the afternoon when the energy slump hits around 3pm, often triggering a craving for something sweet.
Sweet potato being a complex carbohydrate, provides you with slow releasing energy to avoid another energy slump, whilst the good fats from the almond meal & macadamia nuts provide satiety keeping you full until dinner. These are also a great source fibre keeping everything moving and allowing you to detoxify. And if that wasn't enough of a good reason, the raw cacao is an awesome antioxidant which stabilise cell damaging free radicals.
- 3 cups sweet potato (approx 2 medium sized)
- 1/2 cup coconut flour
- 14 medjool dates
- 2/3 cup almond meal
- 4 tbsp of raw cacao
- 1/2 cup macadamia nuts, cut into halves
- 2 tbsp raw maple syrup
- Pinch of salt
- Desiccated coconut to sprinkle on top
- Preheat the oven to 180 degrees celsius
Peel the sweet potato, cut into smaller chunks (to speed up the process) and steam until soft.
Put into a food processor along with the dates and mix until it forms a thick caramel-like mixture
Combine the rest of the ingredients in a separate bowl first, then mix together with the sweet potato & date mixture
Rub some oil on a baking/cake tin and line with baking paper. The oil helps the baking paper stick to the tin.
Add the mixture to the tin and using a knife slice into pieces & then sprinkle desiccated coconut on top
Cook in the oven for 40-45 mins or until a hard on top and soft in the middle. Cooking time will vary depending on the oven.
Serve....warm or cooled. Enjoy x