Vegan Sweet Potato Tahini Brownies

Lately I have been feeling creative in the kitchen and have created lots of delicious healthy recipes. This one got very popular on Instagram. I made it using leftover steamed sweet potato from the twins and other ingredients I had on hand after being inspired by a slice of tahini brownie my hubby picked up from Little Sisto cafe- his had sugar, eggs, butter and flour so I decided to try to make it healthy. I am very pleased with how they turned out. Very fudgey.

Ingredients:

I used a square brownie pan. 

• 450gr of puree sweet potatoe- about 2 medium potatoes
• 1/2 cup of almond milk or soy. 
• 1/2 cup of buckwheat flour or wholemeal flour
• 2/3 cup of almond meal
• 1/2 cup of coconut sugar
• 5 tbsp of cacao
• Pinch of salt
• 1/3 cup of tahini

1. Steam or boil your sweet potato, drain and leave to cool.
2. Pre heat your oven to 175 degrees celsius and line a small brownie pan with baking paper.
3. In a food processor add in the potatoes and all the other ingredients;
4. Mix until very well combined. 
5. Spoon into your pan and place in the oven for 20-25 minutes.
6. Keep it in the fridge for up to 1 week.

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