treats

Sweet Potato Caramel Chocolate Brownies

OH. MY. GOD….. these brownies! WOW!

They are the yummiest, fudgiest, melt-in-your-mouth, rich chocolate brownies I have ever tasted and they are 100% CLEAN and HEALTHY! Oh, and they are also completely vegan, gluten-free, dairy-free, refined-sugar free and incredibly addictive! Perfect for everybody!

Traditional Chocolate Brownies are made with egg, flour, cocoa and butter but NOT these ones! Sweet Potato acts a natural sweetener combined with medjool dates, and is an excellent Low GI substitute for eggs and butter to create a fudge appearance and texture.

By using healthier alternatives like cacao instead of cocoa and almond meal instead of white self-raising flour, you automatically decrease the amount of calories and increase the nutritional values per serve, which allows you to STILL ENJOY the good things in life like chocolate, sweets and ice-cream! HOLLA to that, seriously, Why should you have to miss out when theres a healthier version? 

Chocolate brownies

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Makes 16  (4cmx4cm) | 1 serve = 1 brownie | Total time: 1 hour

 Ingredients 

  • 2 sweet potatoes, cut into 5cm circles, skin on for extra fibre 
  • 1 Cup (20) medjool dates, pitted 
  • 1 Cup almond (or hazelnut) meal
  • ½ cup raw cacao
  • ½ cup arrowroot flour (gluten free)
  • ¼ cup maple syrup
  • ½ cup desiccated coconut
  • Method 
  1. Line a baking 30x20cm baking tray (standard) with baking paper and pre-heat oven to 180 degrees
  2. Cut sweet potato into 5cm circles and place into a steamer until very soft (20 mins). You want the potato to look a dark orange and be soft enough to mash. 
  3. Add sweet potato, medjool dates, cacao into a high-powered food processor and blend until combined enough to resemble a smooth appearance.
  4. Add almond meal, arrowroot flour and coconut and blend until all ingredients are completely mixed through. At this stage the mixture should be smooth and thick. If its a little sticky, add a tablespoon of almond meal until you you’re happy with the consistency. 
  5. Scoop mixture into baking tray and using the back of a spoon or pressing firmly with your palms, smooth and even out . Its important to make sure the brownie mixture is even otherwise you will end up with different thickness.
  6. Place in oven for 15- 20 minutes and when soft and spongy, remove from oven and cool for 10 minutes before slicing into squares.

Enjoy!

* excuse the change in text fonts, for some reason it changed once I begun putting bullets in :/

Make sure to join the BON family on Instagram and Facebook for more recipes like these! 

Kayleigh, x

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RECIPE: Raw Gingerbread Men

6 days till Christmas, how crazy? I’m pretty excited for Christmas this year because both dinner and lunch are at my house, which means I get to bake, bake and bake some more, and spend the whole day in my christmas bed socks catering (winning).

I’ve been stocking up the pantry and freezer the last couple weeks with my chocolate bliss balls; granola; coconut ice-cream; hummus; condiments; and chia jam, but whats a christmas collection without some gingerbread men (and ladies)?

These are usually done in the dehydrator for 12 hours but who seriously has time for that when you can make them in 20 minutes! For my first time, I have to say I’m pretty impressed with how they came out. Grain free; natural sugar; high protein and raw; theres all the spices and pure ginger flavour you’d except with traditional gingerbread, but more. (hows that poetry!)

Enjoy!

RAW CHRISTMAS GINGERBREAD MEN

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Ingredients:

  • 1 cup medjool dates, pitted
  • 1 cup almonds
  • 1 teaspoon ginger, grounded
  • 1 teaspoon cinnamon
  • 1 teaspoon ground spice or all spice
  • 1 teaspoon vanilla essence

Method:

  1. STEP 1: Add almonds to high-power blender.

    STEP 1: Add almonds to high-power blender.

    STEP 2: Blend almonds into medium sized crumbs.

    STEP 2: Blend almonds into medium sized crumbs.

  2. STEP 3: Add vanilla, cinnamon, spices, and dates. Blend until a 'dough' ball is formed. Remove from blender onto a piece of baking paper.

    STEP 3: Add vanilla, cinnamon, spices, and dates. Blend until a ‘dough’ ball is formed. Remove from blender onto a piece of baking paper.

    STEP 4: Separate ball into 2 separate balls. This will make the next step easier.

    STEP 4: Separate ball into 2 separate balls. This will make the next step easier.

    STEP 5: Place another sheet of baking paper on top. Using a rolling pin, evenly flatten to ¼ thick- roughly the width of your index finger.

    STEP 5: Place another sheet of baking paper on top. Using a rolling pin, evenly flatten to ¼ thick- roughly the width of your index finger.

    STEP 6: Using a gingerbread cutter, press down, wiggle and lift your gingerbread men out.

    STEP 6: Using a gingerbread cutter, press down, wiggle and lift your gingerbread men out.

    STEP 7: Decorate with nuts, seeds or icing. Enjoy!

    STEP 7: Decorate with nuts, seeds or icing. Eat immediatley or store in fridge for up to 3 days, or freezer up to 2 weeks. Enjoy!