This brownie is fiery, earthy and spicy. The heat that comes from cinnamon, cardamom and chili fuels up Pitta dosha, energizing, warming up and feeding the inner fire. The sweet potato, molasses and chocolate are earthy, grounding and soothing, being a perfect Kapha dessert.
- 1 sweet potato
- 1/2 cup oats
- 1/2 cup cocoa powder
- 1/2 cup peanut butter
- 2/3 cup molasses or maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- a pinch of nutmeg
- 1 teaspoon cardamom
- a pinch of chilli powder
- 1 teaspoon baking powder
- optional nuts or coconut flakes for topping
To make sweet potato puree
1. Preheat the oven to 180°C (350°F).
2. Cut a sweet potato lengthwise and pierce with a fork.
3. Place on a baking sheet and bake for 30 minutes, or until soft.
4. Remove the skin and mash with a fork to a puree.
To make the brownie
1. Blitz oats in a food processor to make a fine powder.
2. Add to a mixing bowl with cocoa, salt, baking powder and the warming spices: cinnamon, nutmeg, cardamom and chili powder.
3. In a separate bowl combine sweet potato puree, molasses (or maple syrup), coconut oil and peanut butter. The mixture will be quite chunky.
4. Add the dry ingredients and mix well. A spatula works great!
5. Line a baking dish with parchment paper.
6. Transfer the batter into the dish and smooth out the top. You can top the brownie with favorite nuts or coconut flakes.
7. Bake your brownie for 30 minutes. Check the center of the brownie with a toothpick, making sure it the brownie feels moist but not runny in the center.
8. Let cool on a rack for at least 20 minutes. It will be hard to resist cutting it straight away, but be patient! Enjoy with a cup of golden milk or on its own.
Also by Ula: Late Spring Pink Raw Vegan Cheesecake
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Photo: Ula Czumaj