Recipe & image: Lindsay Young, RHN, BSc Holistic Nutritionist@eatyoungnutrition Gluten-free, dairy-free, refined sugar-free, oil-free
Prep time: 1 hour plus 1 hour for chilling
Makes: 12 bite-sized brownies
1 medium sweet potato
2/3 cup raw walnuts
2 tsp vanilla extract
1 tsp cinnamon
1/4 cup raw cacao powder
1/2 cup almond pulp or almond flour*
1/4 cup Turmeric & Cinnamon Apple Cider Vinegar
(half of one 100 mL shot)
2 pitted Medjool dates
1/4 cup chopped walnuts
2 ounces chopped 85% dark chocolate
Large flake sea salt
- Preheat oven to 425°F and poke a few holes in the sweet potato. Bake for 35-45 minutes or until soft. This step can be done the night before, as I like to chill the sweet potato before scooping out the flesh.
- Scoop out the flesh of the sweet potato and set aside the skin*. Add the flesh to a food processor and blend until creamy. Add vanilla and cinnamon. Try not to eat too much of this mixture! It’s so delicious.
- Add walnuts, raw cacao, almond pulp/flour, dates and the ACV. Blend again until the brownie batter is creamy and forming a soft dough. It should ball up along the sides. If it’s still too wet, add more almond flour.
- Scoop out batter into a 4 x 8 baking dish lined with parchment paper to keep batter from sticking. I wrapped mine around to form the dough. Freeze for at least one hour.
- Remove brownies from the freezer and cut them into bite-sized pieces. Top with extra chopped walnuts, dark chocolate pieces and sea salt. Keep refrigerated and serve cold!
- The skin of the sweet potato can be used for other recipes or eaten as is!
- Almond pulp is the leftover fibre from straining almond milk. Alternatively, use almond flour or rolled oats.