Delicious, sweet, and fruity, these vegan and paleo carob sweet potato brownies are not only gluten-free and dairy-free, but quite allergy-friendly.
1. Pre-heat oven to 350F. Line an 8"x8"x2" dish (or something of a similar size) with parchment paper and set aside.
2. Process all brownie ingredients in a food processor until it sticks together and becomes uniform. Transfer into the prepared pan and press the mixture down, distributing it evenly throughout the pan. Sprinkle with tigernut slices if using (though not with flower petals yet).
3. Bake in a pre-heated oven for approx. 50 mins, or until a skewer inserted in the center comes out dry. Cool on a wire rack. Then slice and chill overnight in the fridge (for best consistency, or you can enjoy earlier if preferred otherwise). Optional: prior to serving, sprinkle with the dried flower petals. Enjoy!
*I used Otto's Cassava flour for these. I've heard that different brands of cassava flour sometimes produce different results, so can't vouch for other brands as I have not tried them yet.
**Note: the sweet potato puree should be firm and not too liquidy (otherwise, you'll need to play around with lowering the amount of water in the recipe to accommodate for the extra moisture). You can just steam some sweet potatoes until completely soft, then mash them up with a fork, or bake them until they are at a mashable consistency. Alternatively, can used canned sweet potato puree. If making your own mashed sweet potatoes, make sure it's slightly chilled or at a cool room temperature before adding to the blender (so as to to avoid the hot potatoes causing the maple syrup to caramelize in the food processor while blending).
***For this entire recipe I used a 170gr bag of sliced tigernuts from Organic Gemini. So I took what was needed for the brownie base and sprinkled the rest on top as a topping.
Keywords: Carob Sweet Potato Brownies (gluten-free, dairy-free, vegan)