1. Combine all ingredients.

• Add the steamed sweet potato, black poppy seed paste, almond flour, cacao, apple purée, and melted dark chocolate to a food processor.

2. Blend into a smooth mixture.

• Process all ingredients until you achieve a smooth, thick batter.

• If the consistency is too thick, add 2 tbsp water and 2 tbsp apple juice concentrate to adjust texture and sweetness.

3. Add the leavening agent.

• Finally, add baking soda or gluten-free baking powder and mix again.

4. Baking process.

• Pour the mixture into a lined baking tray and bake in a preheated oven at 180°C (350°F) for 25-30 minutes.

• Let it cool at room temperature after baking.

Serving Suggestions

🍓 Extra flavor: Drizzle with melted dark chocolate, crushed nuts, or shredded coconut for a richer taste. In my video, I served it with a chocolate cream made from avocado, cacao, and maple syrup, but it’s also delicious on its own!

☕ Pairing recommendation: Enjoy with a cup of coffee or plant-based milk for the perfect snack.

❄ For a cold brownie: Let it chill in the refrigerator for at least 3 hours before slicing and serving.

Storage Tips

📌 Refrigeration: Store in an airtight container in the fridge for up to 4 days.

📌 Freezing: Slice and freeze for up to 1 month.

Frequently Asked Questions

What can I substitute for almond flour?

✅ You can use coconut flour or oat flour, but you may need to adjust the quantity.

What can I use instead of apple purée?

✅ You can substitute with date purée or pumpkin purée.

Do I need to add extra sweetener?

✅ Since apple purée and sweet potato naturally provide sweetness, additional sweeteners are not necessary. If you prefer a sweeter taste, you can increase the apple juice concentrate slightly.