Sweet Potato and Pumpkin Brownies
These delicious brownies will captivate the most skeptical of you! They are easy to make, very healthy, contain no refined sugars and are gluten/lactose and egg free. A mouth watering vegan recipe!
Ingredients
700 gr Sweet potato (raw and already peeled)
350g Pumpkin (raw and already peeled)
150g Raisins
150 g roast Almonds coarsely chopped
200g Extra Dark Chocolate
80 gr Rice Flour
4 tablespoons Agave juice (7 if you like your sweets sweet enough)
2 teaspoons vanilla extract
1 pinch of salt
Instructions
Soak the raisins in some warm water for about 20 minutes, dry and set aside.
Cook together the pumpkin and sweet potato (preferably steamed) or with a little water until they are tender and start to fall apart.
Preheat the oven at 180° C and line with baking paper a 20×20 square cake tin.
Put the pumpkin and sweet potato still hot in a food processor along with the raisins and the dark chocolate.
Blend until the mixture is smooth and creamy, then add the remaining ingredients and mix well.
Pour the mixture in the tin and level the surface with a spatula.
Bake for 20-25 minutes.
Remove from the oven only when a toothpick inserted comes out dry.
Let your cake settle for at least 20 minutes.
Cut into squares, about 16 and store in the fridge once at room temperature.
This post is also available in: Italian