- 1 cup sweet potato puree
- 1/ 4 cup almond flour
- 3 dates
- 1/ 4 cup cacao powder
- 1/ 4 rolled oats
The prior night, submerge the dates in water and refrigerate overnight to soften. Add 1-3 tbsp of water to the oats in a separate container and also refrigerate overnight.
Preheat oven to 350F. Line a 4-inch by 8-inch loaf pan with parchment paper. Stir up the oats. You want a pasty texture - add water if they seem too hard or crumbly but not too much. You don't want watery oats. Rinse and pit the dates.
Blend up the sweet potato puree with the dates first. Add in the oats and blend again. Add in the almond flour and cacao powder. If the mixture seems too dry, add in a bit of water. You want a stiff batter, not pourable, more like spoonable. Taste the batter. If it is not sweet enough for you, you can add a tbsp of either coconut palm sugar or maple syrup.
Pour the mixture into the lined loaf pan, and, if baking, put it in the oven for about 20 minute or until dry on the surface. A knife may or may not come out clean; this is a fudgy brownie. Store in the refrigerator for about 3 days.