Desert-Dwelling Carob Brownies

This dish highlights carob, which shares a similar taste profile and texture to cocoa when made into a powder. Carob grows on trees growing in the arid Mediterranean region, as opposed to those found in the jungles along the equator, making it more suited to survive hostile climate conditions. Optional garnishes also incorporate other desert-dwelling species, such as dates and pomegranates.

Jungle

Dairy-free

method

Whisk together egg and sugar.
Blend in remaining ingredients until achieving a smooth consistency.
Grease a baking tin with coconut oil or line with parchment paper.
Pour in the mixture to desired thickness.
Bake at 175°C for 30-45 minutes until a toothpick comes out clean.
Let cool.
Cut into squares.
Option to top with coconut whipped cream or coconut milk ice-cream.
Plate and add cream along with garnish of choice, including chopped dates and pomegranate seeds, swirls of carob syrup, edible flowers and more.

Plating & Serving

Recommendation to serve on a small round plate with garnishes of choice.

Ingredients

Recipe yields brownies for approximately 8-12 people
500g boiled, mashed sweet potato
6 eggs
1 tsp vanilla extract
½ cup solid coconut oil at room temperature
80g carob powder
60g cassava flour
60g coconut flour
1.5 tsp baking powder
½ tsp salt
150g coconut sugar
coconut whipping cream (optional)
dates (optional)
fresh pomegranate seeds (optional)
carob syrup (optional)
edible flowers (optional)

Carob powder is widely available both in supermarkets and online retailers. For example, from WholeFoodsOnline and also Amazon. For the coconut whipping cream, recommendation not to use processed versions and instead opt for organic Biona whipping cream.

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