I was scrolling through social media the other day and saw that someone had made black bean brownies. I won’t lie, I was intrigued but I put it to the back of my mind. Later that week I saw that someone made sweet potato brownies and I knew I could no longer ignore it. In a single moment the humble brownie became the perfect opportunity to boost our nutrient intake… but what if I took it up a notch? That’s right, I combined the two and voila… this sweet potato, black bean brownie was born.
Now, this works best if it’s baked for 30 minutes first, then allowed to cool before it sets in the fridge (AKA freezer if you’re like me and get a little impatient). I know, a few steps but it helps with easier digestion and gives it the crispier top.
A high fibre, protein packed chocolate dessert. What's not to love?
- 200 grams sweet potato
- 400 grams black beans (canned is perfect)
- 1 tsp gluten free baking powder
- 1/3 cup maple syrup
- 1/3 cup melted coconut butter (Loving Earth)
- 1 tsp. vanilla powder (Loving Earth)
- 1/2 cup cacao powder
- 1/2 tsp celtic sea salt
Pre-heat oven to 180C. Line a baking tray with baking paper.
Peel sweet potato, before chopping into 2cm squares. Place on lined baking tray and bake in the oven for 30mins until softened.
Once cooked, take all ingredients and pop them into a food processor. Whiz until combined well.
Line a square baking dish with baking paper. Turn mixture out onto the tray and flatten out into each corner. Place in the oven for 30mins or until crispier on top. Don't worry, it will be soft in the centre.
Set aside and allow to cool before placing in the fridge for 2 hours or until set. Cut and serve into small squares.