I have had a goal to hide veggies into cakes. Secretly … So, when you see the cake, then you can’t tell that it’s full of vegetables. This time the secret veggie was sweet potato. The whole point is that you can’t even understand that it tastes like vegetables. It might sound weird but it really is delicious! Sweet potato works perfectly as the secret vegetable!
Secretly Veggie Brownies
- 600 g clean sweet potatoes
- 200 g dark chocolate (you can use usual good quality dark chocolate or raw and organic refined sugar-free one)
- 6-7 tbsp maple syrup or honey (depends on how dark chocolate are you using)
- 1 espresso (about 25- 30 ml)
- 70 g hazelnut meal (or just blended hazelnuts)
- 20 g rice flour
- ½ tsp baking powder
- 2 tbsp cocoa powder
- 2 tbsp coconut butter (without coconut taste)
- 2 tsp cocoa nibs
- Chop the clean sweet potatoes into small cubes (1-2 cm) and steam, bake or boil them until soft (about 15-20 minutes).
- Preheat the oven to 175° C/ 347° F.
- When the sweet potatoes are cooked, then melt the chocolate in a water bath. Add espresso and honey to the chocolate and mix it until combined.
- Mix the dry ingredients (hazelnut meal, rice flour, baking powder, cocoa). Set aside.
- Blend the cooked sweet potatoes in a food processor until smooth. Add the coconut butter, dry ingredients and chocolate mixture. Blend until smooth. Add 1 tsp of cocoa nibs and mix it together.
- Pour the mixture into a small baking pan (24 cm x 17 cm) which is covered with baking paper (butter the baking paper with coconut oil). Decorate with rest of the cocoa nibs.
- Bake it for 40 minutes until it stays together. *
- Let it cool down completely and it will set properly when it has cooled down to room temperature.
* Don´t overcook them! When you check the mixture then it shouldn´t move around, but it should still be moist inside. It´s might be hard to understand it at the first time. But you will get it over time and when you know your oven.