Description
These hemp seed butter brownies, made with wholesome and healthy ingredients, are easy to make, vegan, gluten-free, lectin-free, and sugar-free but so nutrient-rich and delicious.
Ingredients
- 2 cups mashed, cooked sweet potato
- 1/2 cup tigernut flour
- 1/2 cup almond flour
- 90 grams hemp butter
- 4 teaspoons hazelnut butter
- 3 heaping tablespoons organic cacao powder
- 1/2 teaspoon Himalayan pink salt
- 2 heaping tablespoons coconut oil, softened but not melted
- 1 teaspoon baking powder
- about 40 grams of dark chocolate, chopped
- coconut oil for greasing the dish
- optional: hemp seeds to sprinkle on top / more hemp seed butter to drizzle on top
Instructions
- Preheat oven to 350F (180C).
- Prepare a baking dish by greasing it generously with coconut oil. I like to use a pyrex, the one I have now is 9 inches x 5 inches. You can use a smaller one, and the layer will be thicker, but don’t use a bigger one, as it will be too thin. If you decide to use another type of dish, use parchment paper for easy release.
- Add all the ingredients, except for the chopped chocolate, to a food processor and mix until all is well combined and creamy.
- Transfer the content of the food processor to the baking dish, level it, and sprinkle the chopped chocolate on top. With the back of the spoon or a spatula, gently push the chocolate into the batter.
- Bake for about 35 minutes, until the cake is no longer soft to touch.
- Take out and let cool completely before cutting into squares. If you cut it while still warm, it may look a little uncooked, but it’s not. All the butter is super soft and needs to cool and the cake will settle.
- Preferably let it cool in a cold place or fridge before eating (the second day is best).
Notes
You can serve it with nut butter, compliant ice cream, or as it is. Since all the ingredients can be eaten raw, the batter taste and texture are amazing, like a chocolate mousse. So feel free to clean your working bowls with your fingers :).
