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Chocolate and Sweet Potato Brownies with Hazelnuts

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Description

Crafted with a handful of wholesome, gluten-free and lectin-free ingredients, these chocolate sweet potato brownies with hazelnuts are both fudgy and decadent, yet nourishing and versatile. Enjoy it as a breakfast treat or a satisfying dessert—this sugar-free delight tastes like a slice of Nutella and delivers lasting energy to keep you full.

Ingredients

DRY INGREDIENTS

  • 1 1/4 cup tigernut flour, packed
  • 1/2 cup organic cacao powder
  • 2 tablespoons inulin powder
  • 1 teaspoon baking powder

WET INGREDIENTS

  • 1 cup mashed sweet potato
  • 1 large pasture-raised or omega-3 egg
  • 1 cup organic full-fat coconut milk (from a can)
  • 6 tablespoons hazelnut butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

CHOCOLATE FROSTING

  • 2/3 cup (about 80 g) dark chocolate, roughly chopped (use at least 85% cocoa)
  • 1/2 cup (120 ml) full-fat organic coconut milk
  • Optional: 1 tablespoon sweetener, like allulose (or a few drops of stevia, to taste)
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup roasted hazelnuts, peeled and roughly chopped

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) square baking dish with parchment paper.
  2. Mix the Dry Ingredients: In a large mixing bowl, combine tigernut flour, cacao powder, inulin powder, and baking powder.
  3. Blend the Wet Ingredients: In a blender or food processor, blend mashed sweet potato, egg, coconut milk, hazelnut butter, vanilla, and a pinch of salt until creamy.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir until a thick, homogenous batter forms.
  5. Bake the Brownie: Transfer the batter to the prepared baking dish and spread it evenly. Bake for 50–55 minutes, or until the top is set. Let the brownie cool completely before frosting.
  6. Prepare the Chocolate Frosting: In a small saucepan, heat the coconut milk with the vanilla extract and sweetener until it just begins to simmer. Remove from heat, add the chopped chocolate, and stir until melted and smooth. Allow the mixture to cool slightly.
  7. Assemble: Once the brownie is cool, spread the frosting evenly over the top. Refrigerate for at least 1 hour before cutting into squares and serving. Sprinkle with chopped hazelnuts. 
  8. Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes

For a vegan version, you can skip the egg and add a couple more tablespoons of sweet potato. 

Find it online: https://creativeinmykitchen.com/double-chocolate-tigernut-and-sweet-potato-cake/