sweet pot chocolate brownie

These brownies have only 4 ingredients, they are flour free, sugar free, dairy free and gluten free. They taste amazing, but they are a very healthy snack/dessert. I have put a bit of chocolate spread on top for the photo, but you can have them as they are. The nutritional value does not account for the chocolate spread.

PREPARATION & COOKING TIME: 1 hour

INGREDIENTS for 18 brownies:

2 large sweet potatoes (500gr in total)

200gr cashew nuts, soaked for at least 2 hours in water

50gr xylitol

70gr raw cocoa powder

• preheat the oven at 350F/ 200C
• peel the sweet potatoes, cut them in rounds of 1cm depth and steam over a pot of water for 20 minutes or until soft. Do not let the water touch the sweet potatoes as they will absorb extra water that you do not want. Mash the potatoes (I use the mini piper as the mixture becomes very smooth) and set aside to cool slightly.

• in the meantime, drain the cashew nuts and keep the water aside. place the cashew nots in a food processor or a blender and blitz the cashew nuts. Open the food processor and with a spatula scrape the sides into the centre and add 3 tablespoons of the soaking water. Place the lid on top and blitz the cashew nuts again, until you get a very smooth texture

• add the cashew cream into the sweet potato puree, add the xylitol and the cocoa powder and mix well
• place in a 34x24cm rectangular baking tray that you have previously oiled and with the spatula smooth the edge and level out the mixture on the tray
• place in the oven for 40 minutes. once cooled down, cut into 3×6 pieces
• spread chocolate spread on top if you want (optional)

NUTRITIONAL VALUE PER PORTION
energy kcal	110.5
fat	5.5
of which saturated	1.0
carbohydrates	9.9
of which sugars	2.1
fibre	2.7
protein	3.2
salt	0.0