The brownie recipe is also fructose free, but the icing isn’t. The icing could easy be replaced with a Avo mousse made with avocado, rice malt syrup and cacao, but I wanted my brownies to last a bit longer so I’ve made a super yummy icing with the goodness of medjool dates.
I know you will love these! Please share your creations by hash tagging #sauchalivingpaleobrownies. Can’t wait to see them!
Makes 20 small slices.
- 1.5 cups of sweet potato ( peeled and diced into small squares)
- 2 Tbsp of chia seeds (soaked in 1/2 cup of water)
- 1/2 cup of coconut flour
- 1/2 cup of raw cacao powder
- 1/4 cup of rice malt syrup
- 5 Tbsp of organic pasture raised salted butter (softened)
- 3 free range eggs
- 1.5 tsp of vanilla
- 1.5 tsp of cinnamon
- 3/4 cup of macadamias
- 5 medjool dates
- 4 Tbsp of almond meal
- 3 Tbsp of cacao powder
- 30g / 3 Tbsp of cacao butter -melted (or coconut oil)
- Approx 4 Tbsp of hot water
- Preheat oven to 180 degrees.
- Add the water to the chia seeds, stiring every few minutes to form a gel.
- Peel, dice and steam the sweet potato, you want it to be just soft enough that it can be mixed by your food processor.
- When the sweet potatoes are ready add all the ingredients except the macadamias to the food processor and blend till the mixture is smooth.
- Fold through the macadamias, and pour into a prepared 28cm by 18cm baking dish/tray.
- Bake for 25mins, allow them to sit in the baking tray for about 10mins till cool enought to transfer to a cooling rack.
- For the icing: melt the cacao /coconut oil over a low heat.
- Add all the icing ingredients excpet the water back into the processor and blend on high to break down the dates, slowly add the water and blend till the mixture is lump free.
- When the brownies are completely cool (1 or two hours!) apply the icing. It’s very important to make sure they are not warm so the icing stays nice and thick.
- I keep mine in the fridge or wrap individually and freeze 😊