Sweet potato & black bean dark chocolate brownies.
Serves; 10 brownies
Cooks in; 50 mins.
Preparation time; 25 mins.
Difficulty; medium.
Free from; gluten & dairy.
These chocolate brownies are every chocolate lovers dream but come gluten and dairy free with other powerful ingredients ready to nourish your body. Packed with protein from the black beans nuts and seeds, these brownies are the perfect craving for the afternoon chocolate desires or simply awesome desserts that will leave you feeling extremely satisfied.
Why black beans?
Black beans are a superfood that are high in fiber, plant-based protein, vitamins, minerals, and antioxidants. They are also naturally gluten-free and vegan.
Why sweet potato?
Sweet potatoes are a nutrient-dense root vegetable filled with vitamins and antioxidants that can be good for many aspects of your health, including:
Immune system;
Sweet potatoes are rich in beta carotene, which is converted to vitamin A, and vitamin C, both of which are important for the immune system.
Blood sugar;
Sweet potatoes are lower on the glycemic index than regular potatoes, so they're less likely to cause blood sugar spikes.
Why wild blueberry powder?
Wild blueberries are a top source of antioxidants, especially anthocyanins and polyphenols, which give them their blue-purple color. These antioxidants may help protect the body from inflammation and oxidative stress.
Why cold pressed olive oil?
Cold-pressed olive oil is considered to be higher quality than other olive oils because it retains more nutrients, antioxidants, and aromatic properties.
Why use almond milk? (especially unsweetened Califia organic- * Luka Project is not paid by this brand)
It is a great way to remove processed dairy from your diet that can potentially fuel inflammation across the body due to the processed nature of the product. Also this almond milk contains no oils (finally- an alternative milk doing it right!). Put simply they use three ingredients; almonds, water & salt.
For the brownies;
300g of cooked and mashed sweet potato
170g of black beans
125g of tahini
125ml of maple syrup
80ml of almond milk (I use Califia Farms unsweetened organics)
3 tablespoons of vanilla extract
1 tablespoon of wild blueberry powder (I use Numami organic)
1 teaspoon of gluten free baking powder
Pinch of salt
120g of cacao powder (I use Aduna)
3 tablespoons of hemp seeds
3 tablespoons of chia seeds
150g of dark chocolate (chopped into small pieces, I use Lindt 90%)
50ml of cold pressed olive oil
For serving;
Walnuts (chopped)
Pumpkin and sunflower seeds
Pinch of salt (optional)
Coconut yoghurt (optional, I use Cocos organic)
Ingredients.
Preheat your oven to 180 degrees and line a baking tin with parchment paper (I use a tin that is 25cm long by 18cm wide).
Slice your sweet potato into small chunks and cook by boiling for around 10-15 minutes, or until soft.
Add your sweet potato, black beans, tahini, maple syrup and almond milk to a blender (I use a nutribullet). Blend until smooth and then transfer to a mixing bowl.
Fold in the cacao powder, wild blueberry powder, salt, baking powder, hemp seeds, chia seeds and chocolate pieces.
Stir in the olive oil then pour your batter in your lined baking tin and top with walnuts, pumpkin and sunflower seeds.
Bake in the preheated oven for about 45-50 minutes. A cake tester or skewer should come out cleanish with a few damp chocolatey crumbs sticking to it. Allows the brownies to cool before slicing.
Serve with coconut yoghurt if you desire.
The brownies will store for around 4-5 days in the fridge.