Mary+Flowers

Ciao!

My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

sweet potato brownies

sweet potato brownies

{vegan, gluten-free, dairy-free, vegetarian, soy-free}

sweet potato brownies
sweet potato brownies

Something has been missing 'round here and I finally figured out what it is: a touch of sweetness!  I don't have much of a sweet tooth, but I do fancy baking things for others.  There's nothing like brownies made from scratch to make a place feel like home. If only to experience the sweet aroma of dark chocolate and hazelnuts permeating your space.  But who can resist a dessert made with such wonderful ingredients? Certainly no one. Not even I could keep my hands off this delicious, wholesome treat.   You don't even have to feel guilty about eating these brownies--just dark chocolate, cocoa powder, roasted hazelnuts, almond flour, dates, a sweet potato and almond butter (mmmmmm, nut butters are my fav).  Dare I call them protein brownies??? Sure, why not...

sweet potato brownies
sweet potato brownies

Did I mention these brownies are yummy? They made friends with whom I shared them with happy, at least for a brief moment until the last crumb was gobbled up.  They're not too shabby looking either--garnished with sifted cocoa powder, crushed and roasted hazelnuts, and a pop of color from the dehydrated raspberries. I think they must have magic in them because they finally inspired me to create my New Year's resolutions:

Resolution #1: Find a way to add more color to every dish I make.  Check.

Resolution #2: Bake something at least once a month to eat yourself share with neighbors, family and friends. Check check.

Resolution #3: Be more mindful; practice gratitude and meditation. 

Resolution #4: If failing in resolution #3, fall back on resolutions #'s 1 & 2.

sweet potato brownies
sweet potato brownies

As you know I always travel with my handy immersion blender, so I had the interesting experience of using that instead of a standard food processor. My brownies were a bit chunkier than they would be if using a regular food processor.  Nonetheless, it can be done if you must know. 

sweet potato brownies

This recipe comes from the Simply Vibrant cookbook by Anya Kassoff and Masha Davydova; a mother and daughter team who also have a wonderful blog together, Galubka Kitchen.  All their recipes are filled with bright colors and a myriad of flavors.  They also feature meal planing guides with step-by-step instructions on preparing various recipes throughout the week. 

Bon Appetit!

sweet potato brownies
sweet potato brownies
sweet potato brownies

Total:  1 hr 30 min (includes baking sweet potato for 45 min) | Prep: 15 min | Cook: 25-30 min | Makes 12 brownies


//Tools//

food processor

sheet pan

8x8 baking pan

spoon for mixing ingredients

large mixing bowl

sifter for dusting brownies

 

//Ingredients//

1 heaping cup (200 g) chopped bittersweet chocolate or chocolate chips (I used 60% but next time I would use between 72-85%, depending on your sweet tooth, darker=less sweet)

1 1/2 cups roasted hazelnuts, plus more for garnish (or buy raw hazelnuts and roast them yourself)

1/2 cup (50 grams) almond flour

3 tablespoons unsweetened cocoa powder, plus more for dusting the brownies

1/2 teaspoon sea salt

1 cup medjool dates, pitted by hand (about 9)

1 medium sweet potato, baked, cooled and peeled

1/4 cup almond butter

optional freeze dried raspberries for garnish

 

//Directions//

Place the chocolate in the freezer and preheat the oven to 350 F.  Line an 8-inch baking dish with parchment paper, so the sides are covered.  Grind 1 1/2 cups of the roasted hazelnuts in a food processor until they turn into a meal (do not over process as you will get hazelnut butter! Also delicious but not the objective here). Transfer to a large mixing bowl.

Remove the chocolate from the freezer and place in the food processor.  Grind into small pieces (not too long so that the chocolate melts) and add to the mixing bowl along with the ground hazelnuts.  Add the almond flour, cocoa powder and salt to the mixing bowl.  Stir to combine the ingredients.

Break apart the baked sweet potato with your hands (skin removed), or using a spoon, and place into the food processor along with the pitted dates and almond butter. Pulse until smooth.  Scoop the puree into the mixing bowl; stir to combine ingredients. 

Transfer to the prepared baking dish. Using a spatula or spoon, spread out the brownie mix until even.  Bake for 25-30 minutes until firm to touch.  Remove the brownies from the oven and allow them to cool.  Dust the brownies with cocoa powder and top with crushed, roasted hazelnuts and the freeze-dried raspberries.

 

//Notes//

 

winter glow skincare routine {beauty}

winter glow skincare routine {beauty}

buckwheat soba noodles with crispy tofu & veggies

buckwheat soba noodles with crispy tofu & veggies