Chocolate Brownies Recipe (gluten free)

You’ll need to prep this step in advance: Slow roast a medium sized whole sweet potato (with skin) by putting it on a lined baking try at 160C for approx. 60 minutes until it is soft inside. I will often do this the night before. Once you’ve baked the sweet potato, you can follow the steps below.

Whizz your almonds in a food blender until you’re left with a powdery texture. Both blanched almonds and those with skins are fine. Just make sure they are salt or sugar free. This is your almond flour. Put it in a small serving bowl and set aside.

Meanwhile, break your bars of dark chocolate into little squares. I usually place them into a medium ceramic bowl that fits nicely onto a pot of boiling water. On a very low heat, allow your chocolate squares to melt until you have a thick, smooth texture. Set the melted chocolate aside so it can cool off slightly.

In the blender you used at the beginning, you may now put the pitted dates, eggs, generous pinch of salt and the insides of the baked sweet potato. You should be able to use a spoon to scrape the flesh from the skin quite easily. Melt the large tablespoon of coconut oil and add it into the blender also. Again, whizz everything together, then transfer the mix into the bowl of melted chocolate. Use a wooden mixing spoon to stir everything together until you have a velvety chocolate mixture. If you would like to sweeten the mix to your desired taste, add in the maple syrup at this stage.

All you need to do now is to fold in the almond flour you prepared earlier. At the end you’ll be left with a very dense, thick chocolate batter which you can place in silicone muffin trays (lightly greased with coconut oil) or paper baking cases using two small teaspoons.

Bake in the oven at 180C for about 20 minutes.