I made the most delicious earthy root veg chocolate brownies at a Christmas market this weekend. I used chestnut and tigernut flour. This gives the brownies subtle a sweet flavour and a lovely gooey texture. The dates and coconut sugar serve as a natural low glycemic sweetener. The fun is to use whatever leftover roasted root veggies you’d like! I’m partial to sweet potatoes as they’re loaded with anti-oxidants, but parsnips, roasted pumpkin bits, or even butternut would work. And if you use beetroot, then you’ll have some lovely pinkish hue. Happy baking!
Preheat the oven to 170C (325F). Peel the sweet potato (or any root vegetable) and cut into quarters. On a baking tray, mix the vegetables and 1 tbsp or until covered with coconut oil. Roast for approximately 30 min, checking halfway through. When the vegetables are ready a skewer will insert easily. Remove from the oven and add to the food processor with pitted dates. Blend until completely smooth. In a large bowl mix together all the dry ingredients, ground almonds, chestnut four, tigernut flour, raw cacao, carob, vanilla, coconut sugar and salt. Add to the date and sweet potato mix. Add the oil and mix well. Pour the mix into a prepared baking tin 20x20cm (8inch) and bake for for 20 - 30 min. While the brownies are cooking make the ganache by mixing all the ingredients together in a large mixing bowl. Place the ganache in the fridge to firm up. Brownies are ready when they are light but firm to touch. Leave to completely cool before icing otherwise your ganache will melt. Stir the ganache lightly and and spread over the cooled brownies. Cut into squares and serve. Tigernut and Chestnut flour can be replaced with other gluten free flours such as buckwheat, rice, gram, oat flour or basically anything. If you don’t have carob powder, you could substitute with another tbsp of cacoa.
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