Recipe: Raw Sweet Potato and Carob Brownies
I’ve fallen a little bit in love with carob recently. It’s a richer, less sweet alternative to chocolate, and it makes wonderfully intense brownies and ‘hot chocolates.’ I’ve adapted my go to raw chocolate brownie recipe to include carob instead of cocoa, but the secret ingredient in these is the sweet potato. Not only does it bind the brownies together effortlessly, it brings the sugar content right down as it is a direct alternative to honey or extra dates. Whip up a batch of these in 10 minutes and munch on them throughout the rest of the week!
Recipe: Raw Sweet Potato and Carob Brownies
Author: Suz Crawt
Recipe type: Desserts
Prep time:
Total time:
Ingredients
- • 1 medium sweet potato, peeled and diced
- • ½ cup walnuts
- • ½ cup pecans
- • ½ cup unsweetened, shredded coconut
- • 2 tbsp melted coconut oil
- • ½ cup dates, soaked for 30 minutes and drained
- • ½ cup carob (or ¼ cup carob, and a ¼ cup + 2tbsp cocoa for less intense brownies)
- • Pinch sea salt
- • Dash of vanilla extract
- • Dark chocolate chips / cacao nibs / goji berries (optional)
Instructions
- Line a square cake tin with a little parchment paper and set aside.
- Steam the diced sweet potato for around 10 minutes until soft. Set aside to cool.
- In your food processor, blitz the walnuts, pecans and coconut until crumbly. Add the coconut oil, dates and sweet potato, and process again until a sticky dough is formed.
- Add the carob, sea salt and vanilla before whizzing together again. For a bit of extra texture, stir in (but don’t process) some dark chocolate chips, cacao nibs or goji berries. Spread the brownie mix evenly throughout the cake tin, before leaving to set in the freezer for around an hour. Store in the fridge for up to 5 days.
