Sweet Potato Brownie Bites
Ingredients
- 250-300g baked sweet potato (1 large potato)
- 150g Sweet Freedom Choc Shot
- 2 tbsp ground flax seed
- 4 tbsp water
- 250g wholemeal flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- 4 tbsp rapeseed oil
- 1/2 tsp salt
- 2 tsp vanilla extract
- 100ml soya milk
Optional toppings
- Pecan nuts and cacao nibs for decorating
Preparation
Prick the sweet potato all over with a fork and bake in the oven at 200°C for 45 minutes to 1 hour or until a knife can be easily inserted into the flesh. Leave to cool.
In a small bowl, mix the ground flax seed with water and set aside.
Scoop the flesh out from the sweet potato skin and mash it in a large bowl with a fork.
Add the Sweet Freedom Choc Shot, rapeseed oil, salt, vanilla extract, and soya milk to the mashed sweet potato and mix well.
Add the flax seed mixture and mix again.
Add the wholemeal flour, cocoa powder, and baking powder and mix until combined.
Spoon the mixture into a lined 20cm square tin and decorate the top with pecan nuts and cacao nibs if desired.
Preheat oven to 180°C Bake for 30 minutes. Remove from the tin and leave to cool before cutting into 25 pieces.
Store in an airtight container for 2-3 days or freeze for later.