SWEET POTATO BROWNIE WITH GINGER

Servings: 25-30

The ideal way to offer your guests a guilt-free treat with their tea. Each bite of deep cacao flavours and earthy sweetness pairs perfectly with our camomile’s relaxing floral notes.

  • Ingredients

    • 1000g sweet potatoes
    • 325g pitted Medjool dates
    • 125g hazelnut flour
    • 80g dark cocoa powder
    • 80g buckwheat flour
    • 2 tsp ground cinnamon
    • 2 tsp ground ginger
    • 1 tbsp vanilla extract
    • Pinch of salt
    • Topping

    • 100g dark chocolate
    • 100g milk chocolate
    • 30g maple syrup
    • 1 tbsp cocoa powder
    • 75g milk
    • 80g pecan nuts, roughly chopped
  • Preparation

    1. With the skin still on them, cut the sweet potatoes into large pieces. Pre-heat the oven to 175°C and bake for 20-25 minutes, or until soft. Then cool down before using.
    2. Mix together the hazelnut flour, buckwheat flour, cocoa, cinnamon, ginger and salt.
    3. Put the dates and vanilla into a stand mixer and mix until smooth.
    4. Take the skin off the sweet potatoes and put them in the stand mixer to make the mixture smooth.
    5. Mix with the flour mixture into a smooth dough.
    6. Put the dough into a lined baking tin. Bake in a pre-heated oven at 175°C for 25-30 minutes. You can check with a skewer. If it comes out clean then it is ready.
    7. Cool down.
    8. For the topping, melt the chocolates. Add maple syrup and cocoa powder. Mix in the milk, stir with a whisk and slowly heat until the topping is smooth.
    9. Put the topping on top of the brownie.
    10. Sprinkle the pecan nuts on top and chill the brownie.

Allergens: Nuts, Milk

RECOMMENDED PAIRING:

Chamomile

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