Not very sweet and rich in fiber thanks to the sweet potato, but also in vitamins, minerals and trace elements, this very delicious and healthy brownie will make you melt without moderation.
- 500 g of raw sweet potato (i.e. 250g of sweet potato puree)
- 60 g of rice flour
- 60 g of almond powder
- 180 g of Grand Cru dark chocolate
- 100 g of vegetable butter (coconut or other alternative of your choice)
- 90 g of coconut sugar
- 1 tsp of vanilla extract
- 1 nice pinch of sea salt
- About ten spoons of Sicilian blond sesame puree
Cut your sweet potatoes (without peeling them) in 2, lengthwise. Roast them in the oven at 180°C for around 30 minutes (face down to prevent them from drying out). Once cooked, collect the pureed flesh.
In a mixing bowl, mix the sweet potato flesh with the egg, vanilla, fleur de sel and coconut sugar. Melt the chocolate and butter in a bain-marie and add to the mixture.
Add the rice flour and almond powder, and mix to obtain a smooth paste.
Line a square or rectangular mold, about twenty centimeters square, pour the mixture. Add the spoonfuls of tahini everywhere, then, with the blade of a knife, draw beautiful marbling patterns.
Cook at 180°C for around 25 minutes. Let cool before unmolding.