Everyday at STATE, I whip up lunch and Britt, my studio assistant, magically pulls dessert from her bag. A ginger chew, candy, etc. A little ritual me (and my giant sweet tooth) are quite fond of. Since I've been eating paleo this month... we've had to skip dessert. Until... yesterday when she researched and made me the most incredible sweet potato brownies with avocado fudge icing and left them as a surprise in the fridge! How amazing is this?
So amazing, we thought we'd share the recipe below.
Chocolate Sweet Potato Brownies with a Chocolate Avocado Frosting
For the brownies:
• 800-900g raw sweet potato
• 4 x eggs
• ⅔ cup honey or maple syrup
• ½ cup coconut oil, melted
• ⅔ dark chocolate when solid, then melted
• 6 tbsp coconut flour
• 2 tsp vanilla extract
• 3 tbsp chia seeds
• 4 tbsp cocoa powder, sifted
• 1 heaped tbsp baking powder, sifted
• ½ tbsp baking soda, sifted
• ½ tsp mixed spice/allspice
• pinch of salt
For the frosting:
• flesh of 3 ripe avocados
• 4 tbsp honey or maple syrup
• 4 tbsp of cocoa powder, sifter
Preheat the oven to 175°C. Pop the sweet potatoes in for maybe 1.5 hours until the middles are soft. Take out and leave on the side until cool enough to handle. Scoop out the insides of the sweet potato (reserve the skins for sweet potato skin pizzas!), and place in a large bowl. Add all of the other ingredients and mix well. Pour into a 20 x 20 cm silicon baking mould (or a greased tin!), and pop back into the oven for 45-50 minutes. When the time is up, turn the oven off and leave the brownies in the oven for about 15 minutes. Take out and leave to cool on the side.
To make the frosting, blend the avocados, honey and cocoa powder in a food processor until smooth. Add more honey and/or cocoa powder until the desired taste has been reached.