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Spiced Chocolate and Sweet Potato Brownies
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Ingredients
- 3 medium sweet potatoes, peeled and chopped
- 12 fresh Medjool dates, pitted
- 3/4 cup ground almonds
- 2/3 cup buckwheat flour
- 3 tablespoons raw cacao nibs
- 1/4 cup raw cacao powder, plus more for dusting, optional
- 3 tablespoons honey
- Zest of 1 orange
- 1/2 teaspoon cinnamon
Preparation
Preheat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.
Place sweet potatoes in a steamer basket set over a pan of briskly simmering water; steam until completely soft, 18 to 20 minutes. Remove from steamer basket and transfer to a food processor. Add dates and process until smooth.
In a large bowl, combine almonds, buckwheat flour, cacao nibs, cacao powder, honey, orange zest and cinnamon. Add sweet potato mixture; fold everything together. Transfer mixture to prepared baking dish, spreading evenly. Bake for about 20 minutes. Let cool in baking dish on a wire rack for at least 20 minutes. Dust with cacao powder, if desired, then cut into pieces and serve.
- Prep Time:
- Cook Time:
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- Yield:16 brownies
With cacao nibs, you get all the benefits of dark chocolate—antioxidants, fiber, iron, magnesium, and more—without added sugar or other fillers.
Nutritional Information
Calories per serving: | 130 |
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Fat per serving: | 5g |
Saturated fat per serving: | 1g |
Cholesterol per serving: | 0mg |
Fiber per serving: | 4g |
Protein per serving: | 4g |
Carbohydrates per serving: | 19g |
Sodium per serving: | 17mg |
Iron per serving: | 1mg |
Calcium per serving: | 29mg |