This has got to be one of the easiest recipes to make and so addictive…beware! It’s also even better the next day.

I love chocolate. You’d probably know this if you’ve been following me for a while, as many of my recipes are healthy chocolate recipes. This brownie is high in fibre, protein, good fats and antioxidants – um shall we say it’s a super food maybe? It’s pretty damn hard to stop at once piece, lucky it has got so many health benefits attached to it.

I’ve used Dutch cocoa as I found it the other day in my local bulk foods store, and I was super keen to try it. It’s got a super-rich chocolatey flavour and goes great in this recipe. If you can’t find it, don’t worry, regular cocoa or cacao is fine to substitute.

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You will need:

  • 5 medjool dates
  • 2 tablespoons of honey
  • 2 tablespoons of coconut oil
  • 1 egg
  • 1 small sweet potato
  • 120g canned black beans
  • ½ buckwheat groats
  • ½ cup Dutch cocoa powder
  • 2 tablespoons of almond butter
  1. Peel sweet potato and cut into small cubes. Roast at 170˚C until golden brown. Pull out of the oven and allow to cool.
  2. Weigh and measure the rest of the ingredients and place into a food processor along with cooled sweet potato.
  3. Process ingredients until smooth
  4. Transfer into a small baking tray (approx. 2 -3 x 15 x 20cm)
  5. Bake at 170˚C for 20 mins.
  6. Allow to cool and slice into approx. 10 – 12 pieces.

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