Charlotte Crosby of Geordie Shore is one of my weight-loss and fitness motivators. Seeing her transition and change not only the way her body looks but how she feels is really inspiring.
I downloaded her book, ‘Live Fast and Lose Weight’, and began implementing some of the recipes into my daily life. You don’t need to read the book to find some of the most popular recipes in it, however, I guarantee that if you get it and check it, you’ll love it and it’ll change the way you think about food.
Today, I’ll be sharing my take on one of the recipes in Charlotte Crosby’s book, the deliciously moreish Sweet Potato Brownies.
As I said, it’s my take on her recipe, therefore it’s definitely not the same!
300g sweet potatoes (diced)
1 tbsp ground cinnamon
2 heaped tbsp Peanut Hottie hot drink
2 medium free-range eggs
2 tsp vanilla extract
8 pitted and chopped dates
120g ground almonds
1 tbsp melted coconut oil
60ml Alpro dark chocolate almond milk
A pinch of salt
– EXTRAS –
Coconut Greek Style Yoghurt
Chocolate or Caramel Sauce
Nestle Condensed Milk
A non-stick tin
Two mixing bowls
A baking tray
A hand-whisk / blender / a smoothie maker or juicer
Begin by preheating your oven to 200°c (aka gas mark 6).
Then (while you wait for the oven to heat up), tip your 300 grams of sweet potato into a non-stick tin, rubbing the dash of cinnamon and melted coconut oil into them. Ideally, you want every dice of sweet potato to be lightly coated in the mixture before wrapping in tin-foil.
Melting Coconut Oil is easy. Spoon out a couple of tablespoons and melt it on a hob at medium heat for approximately two minutes.
Once your oven has heated up and your diced sweet potatoes have soaked through, get them in to roast for 15-20 minutes until tender. Later, use a hand whisk (or blender, mixer, smoothie maker) to turn them into a purée and leave to cool.
As soon as that’s done, you can reduce the oven temperature to 170°c – or gas mark 3 as it’s affectionately known by people who don’t have a clue about ovens and/or temperatures.
In a separate bowl, mix together the Peanut Hottie hot drink powder, salt and Alpro dark chocolate almond milk.
In another bowl, crack the eggs and whisk in the vanilla extract until beat.
All that’s left now is to add the ground almonds, Peanut Hottie paste (from other bowl), chopped dates and mashed sweet potatoes and mix thoroughly.
By the time your mixture is ready to bake, grease your baking tray with the leftover coconut oil, tipping the mixture into it.
I tend to shake my tray from side to side (when the mixture is added) just to even or level the mixture out.
At this stage, you’re ready to bung the mixture into the oven for 20 minutes.
When 20 minutes has passed, take the brownies out of the oven and leave to cool before devouring (accompanied with the sauce, yoghurt, fruit, or powder of your choice)!
I personally like to squirt some honey and add a dollop of Coconut Greek Style yoghurt as they compliment these brownies really well, but it’s completely down to you.
I’ll be honest, these brownies are a very healthy alternative to the normal delicious chocolate brownies which you might be used to. However, they do taste good, they’re in no way inedible.