I’ve been on the search for a healthy chocolatey option for the longest time and my search is finally over!!!!! Hannah Grant has met every expectation so if you’re in search of a healthy sport nutrition snack then head over to her website www.hannahgrant.com
Today we’re working through a Brownie like tart with a topping that has the most beautiful silky texture that I’m tempted to use on all my other chocolate cakes from now on. And the crazy thing is that it is Sugar free, dairy free AND wheat free!!! Whaaaaat!!!?!
I know! No more tummy troubles with this one up your sleeve and no sugar guilt either.
Here’s how to make it:
CAKE INGREDIENTS
200g Sweet potato (raw, peeled and chopped)
2 large Eggs
2/3 cup pitted Dates (100g)
2 Tbsps Coconut Oil
1 tspn Baking Powder
4 Tbsps unsweetened Cocoa Powder
1/4 tspn Salt
½ cup Almonds
1/3 cup Rolled Oats
METHOD
Preheat oven to 175C
I pre-peeled and chopped my raw sweet potato
In a food processor (I used my nutri bullet) add all the ingredients and blend well until a smooth granulate.
Grease your tart dish and pour the thick batter into the dish.
Smooth it evenly for even baking
Bake for 45-55 mins - check at 45 minutes. If it bounces back it’s cooked, if your finger breaks the top then stick it back in for a few more minutes.
Allow to cool.
CHOCOLATEY SPREAD INGREDIENTS
12 pitted dates ( if they are very firm then soak them in warm espresso while you bake the cake.)
2 tbsps Cocoa
1/4 cup Espresso
6 tbsps melted Coconut Oil
Pinch of salt
I definitely pre-soaked my dates to make a beautiful smooth textured finish later on.
METHOD
In a blender Combine all the ingredients except the coconut oil.
Once combined, add the coconut a bit at a time until you get a smooth glossy consistency.
Pour over the cooled or slightly warm tart and decorate with almond slices.
I’m very tempted to use this spread on my other chocolate cakes - it’s just so rich and chocolatey.
This is a nutrition and energy packed healthy tart that you won’t need to feel guilty about!
