Fudgy Kumara Brownies

Ingredients:

• 80g finely chopped dates
• 450g kumara/sweet potato
• 4 Tbsp Ground Flaxseed
• 6 Tbsp Cold Water
• 1/3 cup Ground Almond Meal
• 3/4 cup Cacao Powder
• 1 1/4 cup Coconut Sugar
• 1/4 cup Hemp Seeds 
• 1/2 cup Smooth Peanut Butter
• 1/4 cup Melted Coconut Oil
• 1 Tbsp Pure Vanilla Extract
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp salt
• Optional: 3 Tbsp Protein Powder

Method

1. Preheat the oven to 180°C and line a baking tin with baking paper.

2. Place the chopped dates in a bowl, cover with boiling water, and soak for 10 minutes. Drain well.

3. Peel the kumara and cut into 2cm cubes. Add to a saucepan with 2 cups of water, cover, and steam over high heat for 12 minutes, or until very soft.

4. While the kumara cooks, make the flax egg by mixing the ground flaxseed and cold water in a small bowl. Stir and set aside for 5 minutes to thicken.

5. Add the drained dates, flax egg, and all remaining ingredients (except the kumara) to a food processor or high-speed blender.

6. Once the kumara is cooked, drain well and add to the processor. Blend on high until a silky smooth batter forms.

7. Scrape the batter into the prepared tin and smooth the top.

8. Bake for 40–45 minutes, until the top is set but the centre remains soft and fudgy. The brownie will sink slightly as it cools.

9. Allow to cool for 30 minutes before slicing if serving warm.