No one will know that these are mostly made out of a root vegetable, legumes and whole grains.
Did you know that black beans, one of the key ingredients in these brownies, are absolutely brimming with B6, folate, potassium and fibre? The humble black bean packs a nutritional punch and don’t get me started on the old sweet potato. They are so incredibly versatile and bursting with anti-inflammatory powerhouses such as vitamins C and A.
If that’s not reason enough to whip up a batch of yummy brownies I don’t know what is.
Choc chip caramel fudge brownies
Makes one 13 x 23cm (5 x 9in) tray
- 400g (14oz) sweet potato, peeled and diced
- 75g (2¾oz/¾ cup) organic rolled (porridge) oats*
- 1 tsp baking powder
- 3 tbsp cacao powder*
- ¼ tsp salt
- 1 tsp vanilla powder*
- 250g (9 oz) canned black beans, drained and rinsed
- 125ml (4 fl oz/½ cup) maple syrup*
- 4 medjool dates*, pitted and diced
- 2 tbsp cacao nibs*
- 1 tbsp freeze-dried berries
- 1 tbsp dried edible flower petals
Preheat the oven to 180C fan‑forced.
Steam the sweet potato until soft. Process the oats in a food processor until a flour is formed. Add the baking powder, cacao powder, salt and vanilla. Lightly pulse to combine. Add the sweet potato, black beans and maple syrup and blend until smooth.
Stir in the chopped dates and half the cacao nibs. Pour into a baking paper–lined tray, spreading the mixture all the way to the edges.
Sprinkle with the remaining cacao nibs and bake for 30 minutes.
Remove from the oven and allow to cool for 20 to 30 minutes before slicing and sprinkling with the freeze-dried berries and flower petals. Nuts also work a treat as a garnish for this one.