Thursday, January 10, 2013

Super Moist Carob Cacao Sweet Potato Goldies

Here is an easy recipe that produces VERY moist "brownies" (or cake!) with quite a delicate taste.  They are very lightly flavored with carob so as to not cover up the sweet potato flavor and the cacao nibs add a flavor BITE to the mix, separate from the moistness (you could even choose to leave the nibs out).  This one doesn't require any electric  devices such as food processors, either.  To mash the sweet potato you can use a fork or a potato masher utensil.  Since this recipe is naturally sweet from the sweet potato and carob you might choose to leave the stevia out (I add it, because I have QUITE a sweet-tooth!).  


3 eggs
2 cups steamed or baked mashed sweet potato
1/4 cup sesame tahini
1/4 cup almond meal (simply grind almonds in food processor or blender)
2 tbs carob powder
2 tbs cacao nibs (plus more for optional garnish)
dash of salt
stevia powder, to taste (optional)


Begin by whisking together the eggs in a medium-large bowl.

Add the other ingredients and mix thoroughly.  Pour batter in a greased 9x9 baking pan and sprinkle on additional cacao nibs, if desired.  Alternatively, you could also bake in a circular pan and turn this into a cake!

Bake at 325 degrees for 40-45 minutes.

Allow to cool, then cut, serve, and enjoy!

You could try adding vanilla extract and spices such as cinnamon and nutmeg to the recipe.

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