As I write this post I am nibbling on one of these brownies. In my last post, I suggested that as a meal prep you should prepare something sweet for the week. This recipe is perfect for that. It is simple, cheap, chocolaty gooey, glutenfree, refined sugar-free and 100% nourishing.
I made a video that shows the whole process. For the exact measurements scroll down.
35×25 cm oven dish (i used this one)
if you want to make a smaller tray just reduce all the recipes by half and use a 27×18 cm tray
4 medium sweet potatoes (oven-baked or chopped up boiled or steamed)
1 cup date paste or 24 pitted large dates
4 Tablespoons of melted coconut oil
2 cups ground up sunflower seeds (or hazelnuts, almonds or brazil nuts but sunny seeds are cheap and delicious )
2 cups of ground up oats
12 Tablespoons of cacao powder (unsweetened)
6 Tablespoons of sugarbeet molasses ( or whatever natural sweetener you prefer, also feel free to reduce the amount or leave this out completely and add more dates and plant milk)
pinch of salt
dash of plant milk
dash of hot water
– in a food processor add the dates and a dash of hot water and process to a paste
– add in the sweet potatoes and coconut oil and process everything
-in a mixing bowl add all the dry ingredients; oat flour, sunflower seed flour, salt and cacao powder
– pour the sweet potato mix into the mixing bowl, add the sugarbeet molasses and stir everything together
– if the mix is too dry add in a dash of plant milk or water and stir. The mixture should be sticky and gooey but not dry and not runny either
-place some baking paper on a baking tray and pour the mixture in and spread out evenly.
-place tray in the oven and bake for 30 mins
– VERY IMPORTANT! remove from the oven and let the brownie cool completely this is very important. The longer you wait the better the brownie I usually let it rest overnight.