brownie

sweet potato brownie bites – the perfect little treat to curb your sweet tooth

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Gluten-free
Refined sugar-free
Dairy-free
Vegan
and no baking required!

1 large sweet potato (I used the orange variety)
6 medijool dates (pitted)
4 tbsp raw cacao powder
3 heaped tsp raw honey or pure maple syrup
1 cup ground nuts of choice (I used almond)

You’re going to laugh at this but this morning I Googled ‘how to cook a potato in the microwave’ and applied the instructions to my kumara (what us NZers call sweet potatoes). My sister glanced at the computer screen while I was googling and fell into a giggling frenzy exclaiming: “ha ha ha said the girl with the food blog”. To which I replied: “I have no shame bitch” Minus the bitch, I just thought that part – sorry sis if you’re reading this, which you most probably are… as it seems these days, my only followers/likes on Facebook are my sister and my mum! Nevertheless, my “developing” (an optimistic word/view to make myself feel better) culinary skills have produced these epic brownie balls/truffles/bites whatever you like to call them, deliciousness.

As per Google’s instructions (sorry Einstein next time I shall use my own brain – whatever that means in this day and age?):

Scrub the potato, and prick several time with the tines of a fork. Place on a plate.

Cook on full power in the microwave for 5 minutes then turn over, and continue to cook for 5 more minutes.

Scoop out the insides of the sweet potato and place in the food processor alongside the remaining ingredients

Whizz for a few minutes or until mixture starts to come together like a dough.

Using your hands, roll into balls.

To finish, coat in raw cacao powder.

Refrigerate before consumption or nom nom straightaway if you just can’t wait.

Black Bean Brownies


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Yup, you heard right. BLACK BEAN brownie. The days where you’d forcefully swallow your slimy veges to earn the right for pudding are over my friend, because now, the vegetables are the pudding! Mwhahaha… I’m just playing. On a serious note, I too, was rather sceptical of these brownies at first. I mean, what sane individual wouldn’t be? Legumes and chocolate? Gross. BUT one cannot deny the magic of baking; where you experiment by throwing random ingredients together and somehow, magically, it works, it rises and its delicious (yes, not every time – we’ve all baked something inedible/unrecognisable in our lifetime or perhaps yesterday).

Anyhow… Dearest reader, I cross my heart and fingers and toes that you will not taste the beans. Not only are these brownies extremely nutritious and healthy (black beans are very high in protein and fibre and overall goodness) they’re also free from gluten, nuts, dairy and refined sugar. So go on, bake a batch and eat it for breakfast cos they’re 100% guilt-free!

1 can of organic black beans (drained and rinsed)
4 free range eggs
1 cup medjool dates
1/2 cup cacao powder
1 tbsp apple cider vinegar
1 tsp baking soda
1/4 cup fresh or defrosted raspberries (optional)

Preheat the oven to 160oc.

Blend all of the ingredients together (except the raspberries, if using)

Pour the mixture into a greased oven-proof dish.

If using raspberries, pop the raspberries evenly into the mixture.

Bake for about 20-25 minutes or until the fork comes out clean – BE CAREFUL not to overcook the brownies – you want them to be slightly undercooked for a fudge-like texture.

Allow to cool completely before cutting into portions.

If you like, you can sprinkle the brownies with some cacao powder or coconut sugar but I find they’re perfect just as is.