Vegan, gluten-free and grain-free, these blondies are fudgy and indulgent, yet they’re packed with wholesome, healthful ingredients. Studded with 85% Dark Chocolate and drizzled with extra melted chocolate, they’re delicious with a cup of tea or coffee.
By Nourishing Amy
Sweet Potato Chocolate Chunk Blondies
Serves: 9 People
400g mashed sweet potato or pumpkin puree*
½ cup runny almond butter or tahini 130g
2 tbsp agave or maple syrup
1 tsp vanilla essence
¼ cup oat flour 70g coconut flour
1 tsp baking powder
1 tsp cinnamon
A pinch of salt
90g 85% Dark Chocolate, chopped
1. Preheat the oven to 160Fan/180*C and line a dish (8-inch square) with baking parchment.2. Add all of the ingredients apart from the chocolate into a blender and process to a thick and sticky batter. Or, if all of your ingredients are smooth to start with, whisk together the mashed sweet potato, almond butter, agave/maple syrup and vanilla. Now whisk in the coconut flour, baking powder, cinnamon and salt to a thick batter. Fold in the chocolate.3. Pour into the lined dish and bake for 30-35 minutes until firm to touch and golden.4. Allow to cool fully on a wire rack and slice into squares or bars.*to make your own sweet potato or pumpkin puree, either peel and chop up 400g of sweet potato and steam until then mash. Or, place 400g whole sweet potatoes (2 medium-large potatoes) on a baking tray in their skins, prick the skin a few times and roast at 180Fan/200*C for 40-60 minutes until tender then peel away the skin and mash the flesh. Do the same with pumpkin.