Sweet Potato Chocolate Blondies
Serves: 12
Ready in: 30 to 60 mins
A tasty plant-based, gluten-free dessert, these sweet potato blondies bring together a delicious mix of savoury and sweet flavours. They're a perfect treat to eat after any meal, or for elevenses with a cuppa.
Ingredients:
600g US sweet potatoes100g vegan white chocolate
150g almond flour
1 tsp baking powder
2 tbsp Canadian maple syrup
12 Canadian walnuts
method:
- Wash the sweet potatoes thoroughly and prick them several times with a sharp knife. Wrap them in damp kitchen paper and cook in the microwave at the highest setting for about 10 minutes, or in a preheated oven at 180C top/bottom heat for about one hour. Leave the oven switched on. Halve the sweet potatoes, remove the flesh and purée finely.
- Grate the chocolate and mix with the sweet potato purée, almond flour, baking powder and maple syrup until it forms a smooth dough. Spread the dough in a rectangular baking mould (approx. 14cm x 22 cm and 2cm high) lined with baking paper. Press down well.
- Spread the walnut halves on the dough, press a little and bake in the oven for about 20 minutes. Let the blondies cool on a cake rack, decorate with white chocolate if desired and let dry. Cut the sweet potato chocolate blondies into 12 pieces and serve.
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