Made entirely with natural and unrefined ingredients, these chocolatey brownies have a sweet and moist texture that invites to eat all of them right away! Sweet potatoes not only give a lovely color, but they also enrich the brownies with valuable anti-oxidants, like beta-carotene, and fibers, while raw cacao powder adds high amounts of magnesium, responsible for all the cellular processes.
2 large sweet potatoes
1 cup dry pitted dates
1 cup almond flour
cup buckwheat flour
3 tbsp agave syrup
2 tbsp coconut oil
4 tbsp raw cacao powder
Preheat the oven at 180C/356F. Wash and peel the sweet potatoes, and cut them in small cubes. Transfer these onto a baking sheet and roast for 20 minutes, until the flesh becomes very soft. Remove from the oven and set aside to cool.
Cut the pitted dates in small cubes, and put them in the food processor, together with the coconut oil, agave syrup and sweet potatoes. Process until you obtain a creamy texture. Add the buckwheat and almond flour, the raw cacao powder and process again to incorporate.
Grease a baking pan with coconut oil, and scoop the mixture inside. Bake for 20 minutes then remove from the oven and let cool for 10 minutes before cutting to serve.