189kcal
18g
8g
7g
1g
5g
33g
202mg
- 600g / 21.16oz Sweet potatoes
- 220g / 7.76oz pitted Dates
- 120g / 4.23oz ground Almonds
- 50g / 1.76oz unsweetened Cocoa powder
- 1 pinch Salt
- 1/2 tsp ground Vanilla
- 1 1/2 tsp Gluten-free baking powder
1. Preheat the oven to 170°C (338°F).
2. Grease a baking pan (20x20 cm) or line with parchment paper.
3. Clean, peel, and dice 600g Sweet potatoes.
4. Cook the Sweet potatoes in a pot with water for 10-15 minutes until tender. Drain and let them steam off.
5. Soak 220g pitted Dates in hot water for 10 minutes, then drain and chop.
6. Puree the Sweet potatoes and Dates in a food processor or with a hand blender.
7. Mix in 120g ground Almonds, 50g unsweetened Cocoa powder, a pinch of Salt, 1/2 tsp ground Vanilla, and 1 1/2 tsp Gluten-free baking powder.
8. Spread the batter evenly in the prepared baking pan.
9. Bake in the middle of the oven for about 20 minutes.
10. Remove and let cool on a wire rack.
5% of RDI
17% of RDI
8% of RDI
0% of RDI
0% of RDI
17% of RDI
15% of RDI
Optionally, you can top with 30g peeled Almonds, 50g Cocoa butter, 30g unsweetened Cocoa powder, and 2-3 tbsp Date syrup for decoration. Use butter or virgin coconut oil for greasing the pan.
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