Chocolate Fudge Brownies (Vegan, Gluten Free, Refined Sugar Free)

One common misconception about healthy eating is that the only foods that you can eat for dessert are fruits. This often throws people off the idea of eating healthily as they feel as though their diets will be restricted and they’ll miss out on the good stuff. I too used to believe this myth and did so until I really started getting into health and wellness. I finally discovered several recipes for healthier versions of common desserts.The only problems I encountered with these recipes was that although the food would look like its less healthy counterpart, it wouldn’t taste the same.

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I’ve tried and tested various dessert recipes from different chefs and bloggers over the past few months and have learned how to create my own (there have been many failed recipe attempts). Just recently I decided I’d try to make a healthy brownie recipe and I must say that I pretty much nailed it on my first attempt. These brownies are gooey, fudgy, chocolately and indulgent but also made from all natural ingredients which provide many beneficial  nutrients. Don’t be thrown off by the fact that the recipe contains sweet potato. I promise that you’ll feel as though you aren’t eating vegetables.

 

This recipe is perfect for nights that you have friends over for dinner, perfect for a healthy treat over Christmas or can be added to your child’s lunch box instead of biscuits/ cereal bars. Its also great as you can swap ingredients in order to make these vegan/ paleo /gluten free etc.

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CHOCOLATE FUDGE BROWNIES 

Makes 16 brownies

Ingredients

  • 550g Sweet Potato
  • 16 dates (soaked in hot water for 1 hour)
  • 100g Buckwheat flour/ Rice flour
  • 90g Ground almonds
  • 30g Chopped walnuts (I used Nutmost Activated Maple Walnuts)
  • 6 tsp of cacao/ cocoa powder (I used ThatProtein Organic Brown Rice & Cacao powder)
  • 5 tsp of honey/maple syrup
  • 1/4 tsp salt

Method

  1. Pre-heat the oven to 180 Celsius (160 fan)
  2. Peel and cube the sweet potato and steam it until it is easily pierced with a fork
  3. Meanwhile, put all of the other ingredients (minus the dates) in a large mixing bowl and stir.
  4. Place the dates and cooked potato into a food processor (or strong blender) and blitz until smooth.
  5. Pour the puree into the bowl containing the other ingredients and give it a good mix.
  6. Transfer the mixture into a lined baking tin and place in the oven.
  7. Bake until you can pierce the bake with a fork and remove it completely dry. This should take 25-35 minutes.
  8. Once removed from the oven leave to cool for 20 minutes. The sweet potato needs this cooling time to stick together.
  9. Cut into 16 brownies and enjoy cold or heated. I also topped my brownies with cacao nibs for some added crunch 🙂 These will last 5 days in the fridge once you keep them in an airtight container.

Please let me know if you try the recipe and send me pictures of your creations! I hope you think that they are as yummy as I did.

Until next time,

Lauren x 

 

 

 

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