Necessity, they say, is the mother of invention. And when you need to reduce your sugar intake, well, you come up with the most delicious ideas. Because (healthy!) sweets truly are bare necessities in one’s life. For someone that usually eats energy balls on reg, that prepare choc brownies when invited for a dinner party or just because he fancies it, that has a love/hate relationship with honey, maple, dates and so many more healthy sugars, it truly was a great challenge to bring new twists to my regular desserts and snacks.
As I was preparing some sweet potato puree for the fam and our “Buddha Bowl” evening, I wondered if I could use this sweet-tasting puree for dessert purposes. Knowing that it was working with brownies, why wouldn’t it with blondies?! It took me some time to define the right ingredients and to pair the nicest flavours together but I guess I have found my happiness so far.
Those blondies are THE absolute best when it comes to eating sweets. They are soft and chewy, which is totally indispensable; very sweet despite their low extra-sugar content (it makes a little less than a teaspoon of maple by portion – great right?!), since the sweet potato itself already is very sweet-tasting. These babies are a powerhouse, nutritionally full of healthy fats, vitamins A, magnesium, potassium and calcium, and some plant proteins. I am quite sure you could make them even more interesting by adding superfoods – maca, baobab or other powders – or other adaptogens – lion’s mane, ashwagandha, etc. I absolutely adore those as an afternoon pick-me-up, to fill me up for the rest of the day, or as a dessert obviously. And if you’re afraid it will taste like vegetable – well I promise it does not!
Moist, decadent, satisfying, full of textures and flavours, you’ve just been served by the heavens!
Almond, Chocolate & Sweet Potato Blondies
Portions: 16 pieces
Preparation time: 25 minutes
Cooking time: 25 minutes
- 1 tbsp of coconut flour (or arrowroot flour alternatively)
- 50g of brown rice flour (or spelt)
- 125g of almond meal (almost with a flour texture)
- 2 tbsp of chia seeds + 1 tbsp of milled chia seeds + 4 tbsp of water
- 175g of sweet potatoes, cooked and pureed
- 125g of almond butter (or the one you would prefer)
- 50g of dates, mashed to paste
- 3 – 4 tbsp of maple syrup
- 2 dl of plant milk (almond, oat, spelt, etc.)
- 125g of crushed pecans
- 100g of dark chocolate, sliced in little nibs
(1) Preheat the oven to 180°C. Line up a brownies tin with parchment paper. Mix all the dry ingredients together in a large bowl and set aside.
(2) Peel and cut the sweet potato in cubes. Place in a large volume of water, bring to a boil and cook until very soft. Puree and take only the amount you need for the recipe (eat the rest!). Mix the whole and mix chia seeds together with the water and let sit for about 10 minutes.
(3) In the meantime, mix the dates in a food processor (or with a fork!) and add the almond butter, maple syrup, plant milk and sweet potato puree. Mix until fluffy.
(4) Add this mixture to the dry ingredients along with the chia egg, the crushed pecans and the dark chocolate nibs. The dough is meant to be a little sticky and thick.
(5) Spread nicely in your brownies tin, evening out the surface. Place in the middle of the oven for about 25 minutes up until 30. A knife inserted in the centre must come out clear and the surface must be hard to touch and golden brown. Keep in the fridge for up to 5 days.