Get your tongue wrapped round something moist and gooey. And, shiver.
Rich velvety Sweet Potato Carob Brownies infused with lemon juice and dark chocolatey carob topped with lush sweet potato.
This dish will burst your belief that vegan food can’t be super yummy.
- When the lads are coming for an afternoon of boardgames and a little pick me up for the break is much deserved
- When you’ve got a date with your local runners and a quick bite as you’ve made your way over the finish line
- When it’s tea party with the other yummy mummies and a dish that’ll have you comparing notes on your kiddies’ progress
Sweet Potato Carob Brownies was inspired when first discovering carob and experimenting with it; realising it was a caffeine-free version of chocolate – just as rich and just as velvety.
Carob is native to the Middle East and Mediterranean. I have a friend growing these trees in Cyprus. Such trees grow for about 100 years, fruiting after about six years. They are easy to grow in sandy free draining soil in warm climates.
Sweet Potato Carob Brownies are vegan and gluten-free.
- 400g sweet potatoes
- 50ml olive oil
- 100g almonds, blanched ground
- 75g millet
- 50g carob powder
- 100g raw unrefined cane sugar
- ½ lemon juice
- Pinch of salt
- Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
- Place the sweet potato a baking tray and bake for 30 minutes. Remove and allow to cool. Discard skin.
- Line a cake tin with olive oil or a 12 mini cake tray.
- In a food processor, blend the sweet potato flesh with oil and lemon juice. Place in a large mixing bowl.
- In a high-food processor grind the almonds, millet, sugar and salt. Transfer to the mixing bowl and swirl in with a spatula.
- Tip out about 4 tablespoons dollops of orange dough into a separate bowl.
- Add in the carob powder to the main mixing bowl. Mix well and pour into the baking tray.
- Swirl in the orange dough in to the baking tray.
- Bake in the oven for 25 minutes.
- Remove from the oven and allow to chill.