Sweet Potato & Black Bean Chocolate Brownie
What if I told you this delectable goes brownie had the power to give you strength, stamina & power your mind. This delectable healthy brownie will satisfy you sweet tooth whilst nourishing the soul.
Ingredients
1 & 1/2 cups/300g cooked and mashed sweet potato (about 1 medium sweet potato)
1 cup/170g black beans
1/2 cup/125g tahini
1/2 cup/125ml maple syrup
1/3 cup/80ml Non Dairy Milk
3 tbs vanilla extract
1/2 cup/120g unsweetened cacao powder, from anima mundi
3 tbs Maca powder from anima mundi
1 tbs Lions Mane mushroom from anima mundi
1 tbs Chaga mushroom from anima mundi
1 tsp Baking Powder
1/2 tsp Sea Salt
1/2 cup/150g dark chocolate chips
3 tbs Hemp Seeds
3 tbs Chia Seeds
1/2 cup/125ml Olive oil
Topping
Chopped Hazelnuts
Pumpkin Seeds
Garnish
Melted Chocolate (optional)
Sea Salt
Method
Pre heat your oven to 180 degrees C & line an 8×8 inch baking dish with parchment paper.
Cook the sweet potato until tender, either by baking, boiling, or steaming. Then add it to your blender with the black beans, tahini, maple & milk. Blend until smooth then transfer to a mixing bowl.
Fold in cacao, lions mane, chaga, maca,sea salt, baking powder, hemp seeds, chia seeds & chocolate chips.
Stir in the olive oil then transfer the batter to your lined brownie tin & top with hazelnuts & pumpkin seeds.
Bake in your preheated oven for about 25-30 minutes.
Before serving drizzle over melted chocolate & add a sprinkle of sea salt.
The brownie will store for up to a week in the fridge.
