Wow!  I thought that these might be popular – I mean chocolate is always bound to sell itself right?!  But I was blown away by the response I got from the photo of these brownies I posted on Facebook last night.  So as promised, here is the recipe!  I hope you and your kids enjoy these delicious and healthy treats!  (as always I have included Thermomix and regular methods below)

The reason why these are such a winner is because they are not only gluten and grain free, dairy free and refined sugar free, but they are also nut free which is great for school lunchboxes.  I have included a recipe for a dairy free chocolate ganache which makes these a decadent treat, but they would be just as nice without the ganache and much less messy for lunchboxes.  However my kids (and husband) did love the icing!

The kale is an added bonus, but it is not essential so if you really detest kale, just leave it out.

The Shrinking Hubby’s Miracle Chocolate Brownies

What you will need:

  • 500g (about 1 pound) sweet potato (peeled and finely diced)
  • 1 cup (40 grams) kale (shredded – stalk removed)
  • 200 grams pitted medjool dates (about 14 dates)
  • 1/2 cup buckwheat flour
  • 1/4 cup cacao
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  • 2 large organic free-range eggs
  • 1/2 teaspoon gluten free (aluminium free) baking powder

Thermomix method:

Place the sweet potato and kale into the mixing bowl with 100 grams water and cook 100 degrees/10 minutes/speed 2/REVERSE.

When cooked, blitz 20 seconds, speed 8.  Scrape down and blitz 10 seconds speed 8.  You may wish to repeat to get the texture you like with the kale.

Add 200 grams pitted medjool dates (about 14 dates) and mix 10 seconds, speed 9.

Add the remaining ingredients and mix 7 seconds, speed 7.  Scrape down and repeat another 2 times until well combined.

Pour into a greased and lined square baking tray and bake for 18- 20 minutes, 180 degrees Celsius (350 degrees Fahrenheit) until cooked through.

If you wish to ice the cake with my chocolate ganache (recipe below), leave in tin to cool slightly, then pour the ganache over the brownie making sure it is evenly covered.  Put in fridge until icing is set, then cut into squares and serve immediately or store in an airtight container in the fridge (they won’t last long I promise!)

Regular method:

Steam the sweet potato and kale.  When soft blitz in a food processor with the dates until well combined and the kale is a texture you are happy with.

Add the remaining ingredients and combine well.

Pour into a greased and lined square baking tray and bake for about 18- 20 minutes, 180 degrees Celsius (350 degrees Fahrenheit) until cooked through.

If you wish to ice the cake with my chocolate ganache (recipe below), leave in tin to cool slightly, then pour the ganache over the brownie making sure it is evenly covered.  Put in fridge until icing is set, then cut into squares and serve immediately or store in an airtight container in the fridge (they won’t last long I promise!)

Chocolate Ganache

  • What you will need:
  • 100 grams good quality dark chocolate (I used 70 percent).  If you want to keep this refined sugar free you can use a dark chocolate that is sweetened with stevia
  • 100 grams coconut cream
  • 1 teaspoon vanilla
  • 1-2 tablespoons maple syrup (optional if you want a sweeter ganache – I didn’t use)
  • 25 grams butter or coconut oil

Thermomix method:

Place chocolate into mixing bowl and blitz 8 seconds speed 9.

Add the remaining ingredients and cook 3 minutes, 50 degrees, speed 3.

Regular method:

Combine all ingredients into a small saucepan and stir until melted over a very low heat.

I hope you enjoy them!  And be sure to let me know how you go in the comments :-)

web_header-e1411100433477

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!