Fudgy Sweet Potato Brownies with Espresso Sauce
Ingredients
- 1 medium orange sweet potato (400g), peeled chopped
- 2 tablespoons ground linseed (flax meal)
- 1/4 cup (125ml) hot water
- 180 g (5 1/2 ounces) vegan dark chocolate (70 % cocoa), chopped
- 1 1/4 cups (200 g) coconut sugar
- 2 tablespoons cacao powder
- 1 cup (120 g) almond meal
- 1/4 teaspoon bicarbonate of soda (baking soda)
Preparation
Place sweet potato in a medium saucepan with enough cold water to cover, bring to the boil
Cook, covered for 15 minutes or until soft
Drain: return to saucepan
Mash until smooth
Meanwhile, preheat oven to 180°c/350°f
Lightly grease a deep 20 cm (8-inch) square cake pan; line base with baking paper
Combine ground linseed and the hot water in a small heatproof bowl
Stand for 10 minutes
Place chocolate, sugar, vanilla, the extra water and sifted cacao in a large heatproof bowl over a saucepan of simmering water, stir until until melted and smooth
Remove from heat: stir in mashed sweet potato
Add linseed mixture, almond meal and soda; mix well pour mixture into pan
Make the espresso sauce: 2 teaspoons instant coffee granules, 1 tablespoon boiling water, 1/2 cup (55 g) coconut sugar, 20 g (2/4 ounce) vegan dark chocolate (70%) chocolate (70% cocoa), chopped, 1/4 cup 25 g) cacao powder
Cut warm brownie into squares
Serve brownie with espresso sauce, topped with sweet potato peace signs, if you like
