Stacey Forsey – My Sweet Potato Brownies – try them for yourself!

My Sweet Potato Brownies – try them for yourself!
by Stacey Forsey

25 April 2016

If you tuned in to episode three of The Real Housewives of Cheshire you’ll have seen me sharing my favourite sweet potato brownies with the girls after our Diva Fever dance class!

As someone who is intolerant to wheat, yeast, gluten and dairy (a lot I know!), it can be really difficult to find something I can eat as a naughty sweet treat, so these brownies are a god send. They are just as gorgeous and gooey as those that use the more traditional ingredients, but totally guilt free – and the kids love them too!

The main ingredients and be found at any major supermarket but you may have to search health stores online for raw cacoa and brown rice flour. I tend to head to where you can find it all.

Here’s the ingredients….

600g sweet potatoes

80g ground almonds

100g brown rice flour

14 organic medjool dates

1 tablespoon of cinnamon

4 tablespoons of raw cacao

3 tablespoons of pure maple syrup

hand full of pure dark chocolate chips

a pinch of salt

For the cream

1 tin of coconut milk (just the creamy bit)

2 tablespoons of pure maple syrup

3 tablespoons of raw cacao

With these measurements, you will make around 12 brownies

And now for the recipe…

Peel and chop your sweet potatoes. Steam until soft and mushy, about 25 minutes should do it. Set to one side.

In a food processor, chop/blend the pitted medjool dates and combine with the sweet potato. Remember to remove the stones before you combine! Leave to cool.

In a separate bowl, combine all other ingredients. Add the sweet potato mix and gently combine all together. Mix well.

Pour mixture into a tin lined with parchment foil. Place in a pre heated oven at 180C for 20 minutes or until the fork comes out dry. Once done, set to one side and cool for 15 minutes.

To make the cream, just separate the creamy bit of your tin of coconut milk. Drain off excess coconut water and whisk until light and creamy. Whilst whisking, gradually add the raw cacao and maple syrup.

I like to sprinkle the finished batch with my homemade granola (recipe coming soon!), as you can see in the picture.

The brownies can be kept in the fridge for up to a week so great to grab as a tasty, healthy snack. Easy peasy.

Hope you enjoy!