Fancy a sweet treat? Why not try this healthy twist on traditional brownies, made with delicious whole foods and our feature ingredient of February – Tiger Nut Flour. Top with your favourite ice cream to make delicious ice cream cakes.
Makes 10-12 ice cream cakes | Prep Time 20 mins | Cooking time 20-30 mins | Freezing time 6+ hours
– 70g tiger nut flour
– 100g oat flour
– 30g cacao powder
– 12-14 pitted dates
– 2 tbsp cacao nibs
– 3 tbsp honey or unrefined sweetener of your choice
– 2 tbsp nut butter
– 2 medium sweet potatoes
Preheat the oven to 180 degrees Celcius.
Start by peeling and cooking the sweet potatoes until they are completely soft. Allow them to cool before adding to a food processor with the dates. Blend the two together until well mixed and set to one side.
In a mixing bowl, combine the tiger nut flour, oat flour and cacao powder. Add in the cacao nibs, nut butter, honey and mix in with the dry ingredients. Take the sweet potato and dates mixture and add to the mixing bowl. Using your hands, form a dough of all of the ingredients, ensuring they are all well combined.
Line a baking tray with foil or grease proof paper and press the brownie mixture into the tray. Place the tray in the oven and bake for around 20 to 30 minutes. Test the readiness by piercing a knife and ensuring it comes out clean. Allow to cool for around 20 minutes.
To make the ice cream cakes, cut a square of cooked brownie and press into the bottom half of a cupcake mould (we used a silicon cupcake tray as it’s easy to pop the cakes out once they are set). Scoop your favourite ice cream on top of the brownie filling the top half of the cupcake. Repeat this for all of the cupcake moulds and place into the freezer for at least 6 hours (longer if you can). When you are ready to serve, remove from the freezer and take out of the mould. Enjoy and serve straight away!
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