Low carb baking: sweet potato brownies & chickpea chocolate chip cookies

 sweet potato brownies 

• 400 g/ 2 medium to large sweet potatoes peeled and chopped (400g)
• ▢200 g Medjool dates ca 10
• ▢160 g   almond flour  
• ▢75 ml coconut oil 
• ▢4 eggs
• ▢1 teaspoon baking powder
• ▢5 tablespoon cocoa
• flakey salt to top 
• ▢optional: cacao nibs or choco chips to decorate

Calories: 233kcalTotal Carbohydrates: 23gProtein: 6gFat: 14.7gFiber: 4.2gSugar: 13.2g

  

chickpea choco chips 

1 (15.5 oz) can of cooked chickpeas  
180 g natural almond butter 
1/4 cup pure maple syrup
100 g dates 

2 tsp vanilla extract
1/2 tsp kosher salt
1 tsp baking powder
1/2 cup dark chocolate chips 

1 cup sliced almonds

1/2 cup pumpkin seeds

2 TB Sesame seeds

flakey salt to top 

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Drain and rinse your canned chickpeas.  

Add all of the ingredients, minus the chocolate chips, into a food processor and process until mostly smooth- some very small lumps are ok.

 

This means you'll have to run your food processor for a bit longer than usual and this can cause your dough to heat up. 

If your dough feels warm, make sure to let it cool down before you add your chocolate chips or else the chocolate chips will melt.

 Add extra chocolate chips on top and press them into the cookies gently. 

Bake for about 17-19 minutes depending on the size 

Done when the tops start to turn golden brown but the key is to not overbake them.