SWEET POTATO BLONDIES

Author: Shan Cooper   Date Posted:28 May 2014 


A friend of mine just had a baby so I made her a batch if these to keep her nourished while she was forced to consume disgusting hospital food. These are a great source of healthy carbs & great fats that are especially important for a nursing mum and pack a far better nutritional punch than hospital jelly & custard…..Vomit. Being in hospital with no escape from that revolting food is one of my worst nightmares, please promise me that you will come & bring me real food if I ever end up in a hospital bed! I mean seriously, how are people meant to get well when you are feeding them absolute cr@p? Bizarre people, it’s just bizarre.

1 tin (420g) of chickpeas or cannelini beans, rinsed really well & drained (you could substitute for this amount of extra sweet potato if you like it paleo, it will change the texture a bit)
1/4 cup coconut oil, grassfed butter or ghee
1 cup puréed sweet potato
1 cup nut butter/seed butter/coconut butter
2 tsp cinnamon
1 tsp cloves
10 fresh dates
1 tsp vanilla powder or extract
2 eggs

Preheat oven to 160C. Add the dates, chickpeas & coconut oil to the food processor & blend until smooth. Add all remaining ingredients & blend again until all combined. In a baking paper lined cake tin or baking tray, pour in the mixture. Bake for 30-40 mins until a skewer inserted comes out just a little wet. The Blondie will continue to set once out of the oven & you want it to stay fudgy so don’t overcook it. Allow to cool completely before cutting & store it in the fridge if you don’t devour it all at once. It would also be delicious drizzled with some more coconut butter.


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