RASPBERRY MACADAMIA BROWNIES VEGAN AND GLUTEN FREE

RASPBERRRY MACADAMIA BROWNIES VEGAN AND GLUTEN FREE

By onegreenplanet.org - Dani Venn

INGREDIENTS

2 sweet potatoes, cut into 2-inch rounds

200g/1 cup Medjool dates, seeds removed

120g/1 cup almond or hazelnut meal

60g/1/2 cup raw cacao powder

1/2 cup arrowroot

220g/1 cup nut butter

80g/1/4 cup agave nectar

A handful of frozen raspberries

75g/1/2 cup macadamias, roughly chopped

Line a baking tray with baking paper and preheat oven to 356°F. Place sweet potato in a large steamer for 20 minutes, or until very soft, remove from steamer and place in high-powered food processor along with dates. Process on high until completely combined and mixture is smooth.  Remove from food processor and add almond meal, cacao, flour, nut butter, and raw sweetener. Stir well to combine. You can do this in the food processor, however don’t overwork the mixture, or it becomes a bit gluey and pasty.  Throw in the raspberries and macadamias in last and give them a little mix into the batter to just combine.  Add mixture to baking tray and smooth out the surface. Place in oven and bake for 20–25 minutes. When cooked, remove from oven and allow to cool slightly before cutting into squares.