Marbled Purple Potato Tahini and Cashew Butter Brownies
Aline Davies
January 6, 2025
These flourless brownies are an easy-to-make, delectable, nutty and fudgy sweet treat. They are made with purple potatoes, a nutrient-dense powerhouse ingredient that is high in antioxidants and a good source of fibre.
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Ingredients
Adjust Servings
| 1 medium purple potato | |
| 2 tablespoons hulled tahini | |
| 2 tablespoons cacao powder | |
| 2 tablespoons raw honey/ pure maple syrup | |
| 1 tablespoon unsalted peanut butter (crunchy/smooth) | |
| 1 teaspoon vanilla extract | |
| ½ teaspoon baking soda | |
| Pinch sea salt | |
| Cashew nut butter (or any nut butter of choice) to top |
Directions
1.
Preheat the oven to 180°C/350°F/ Gas Mark 4. Poke holes around the potato with a fork and bake for around 35 to 40 minutes, until fork tender and soft on the inside. Remove it from the oven (leave it on) and set it to one side to cool for a few minutes. (See Note)
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2.
Scoop out the cooked potato flesh and place it into a large mixing bowl. Mash it with a wooden spoon or potato masher until smooth. You can also blitz them in a food processor.
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3.
Combine the potato with all the other ingredients except for the cashew nut butter.
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4.
Place the mixture into a lined 7x5” baking dish. Lightly press down with the back of the spoon, then drop small scoops of cashew butter across the top of the mixture, leaving space between each scoop. Then gently swirl the cashew butter into the brownie mixture with a chopstick or knife.
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5.
Bake for around 20 minutes or until cooked through. Check for doneness by inserting a fork in the middle, and if it comes out clean, it is ready, or leave it to cook for a few more minutes if needed. Leave to cool slightly before slicing and serving.
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Notes
You can also boil the potato if you are tight on time. Peel and slice the potato, put it into a pot of water, bring it to a boil, then leave to simmer for about 15 to 20 minutes until fork tender.
