Sweet potato? In dessert? Come on, hear us out…
A twist on an old favourite, sweet potato is the secret to success in these vegan, gluten-free, and refined sugar-free blondies! They’re so delectable we guarantee your kids will be none-the-wiser, and they’ll make the perfect lunchbox sweet treat as we leap into the next school year.
Ingredients
- 1 large sweet potato (you’ll need â…” cup once it’s been steamed and mashed)
- â…” cup maple syrup
- ½ cup hulled tahini (at room temperature)
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- ½ cup gluten free flour
- ¼ cup almond meal
- ½ tsp baking powder
- Pinch sea salt
- ½ cup carob or chocolate chips
Method
- Boil your sweet potato: Peel and chop your sweet potato into 2cm cubes and place into a large pot of boiling water. Cook for about 15 minutes, or until soft enough to break apart with a fork. Once cooked, mash in a mixing bowl with a fork or food processor.
- Preheat oven to 175°C and line a rectangular 8×8 inch baking tray.
- Add maple syrup, tahini, coconut oil, and vanilla extract to mixing bowl with mashed sweet potato. Mix until combined well.
- Add the gluten-free flour, almond flour, baking powder, and sea salt and stir until completely combined. Mix in carob or chocolate chips.
- Transfer mixture to baking tray and spread with spatula so it is even.
- Bake for 30-35 minutes, until golden brown and cooked through.
- Leave to cool, then slice up and enjoy!
These sweet potato blondies can be stored in airtight containers and kept at room temperature for up to three days, in the fridge for up to seven days, and in the freezer for a month. Enjoy them again and again!
*Products may vary from store to store and are subject to availability.
