This is the second time I've sat down to write this post. Just as I pressed the publish button on the original post I seem to overwrite it somehow and delete the entire contents. For the life of me I couldn't get the old post back. So I closed the computer down and walked away from it for a couple of hours and snaffled some of this slice to ease the pain. Talk about annoyed!!! Anyway such is life as a blogger I guess. So who is anticipating Valentine's Day? The day of many expectations and many let downs too I imagine. When I was single I use to daydream of receiving some extravagant gift or declaration of love from a secret admirer on Valentine's Day. I think I was delusional! Now that I have been married for a few years (7 to be exact) Valentine's Day to me isn't about flowers and chocolates - although they are always well received. To me it's about expressing my love and support to my dear hubby and feeding him delicious goodies such as this slice.

This bejewelled slice has a story behind it. I originally wanted to create a healthy Blondie recipe to compliment the Ultimate Chocolate Brownie I posted on the blog last year. So I went into the kitchen to do a bit of experimentation. I decided to use white sweet potato (the one with the purple skin) for the base of this recipe. The characteristics of a good Blondie is gooey, chewy and moist so I thought the sweet potato would give me the texture I wanted. If you can't find white (or purple) sweet potato the golden sweet potato will still work. However after pulling the slice out of the oven I realised I may have over done the raising agent leaving me with a soft crumbed but still moist slice. I couldn't call this a Blondie but I still wanted to share the recipe with you because it tasted so good. I will continue to work on the Blondie recipe!

Hubby had a few pieces that afternoon and gave it the thumbs up. His suggestion was to add some walnuts for a little bit more crunch factor so I have made a not of that in the recipe below. J.D also smashed down a piece for afternoon tea and I didn't hear any complaints from him. Ha.

It seems that pomegranate inspired recipes are a thing with me for Valentine's Day. I posted a dairy free Pomegranate Cheesecake last year. It's those gorgeous little red gems they just get me every time. If you can't get your hands on a pomegranate I would suggest subbing it with some frozen or fresh raspberries. It still would be equally delicious.

Choc Chunk & Pomegranate Slice

by The Whimsical Wife

Prep Time: 20 minutes

Cook Time: 35-40 minutes

Makes: 15-20 pieces

Ingredients

1 cup cooked, white sweet potato, pushed through a fine mesh sieve.
1 cup wholemeal self raising flour
1/2 cup wholemeal spelt flour
1/2 cup almond meal
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla extract
3/4 cup coconut sugar
2 eggs
1/4 cup coconut oil, melted
1/4 cup milk
1/2 cup, 70% dark chocolate, roughly chopped
1/2 pomegranate, deseeded
optional: 1/2 cup walnuts, for extra crunch

Instructions

Preheat oven to 175 degrees (fanbake). Line a lamington slice tray with baking paper.

In a large mixing bowl place the finely mashed sweet potato. There needs to me no lumps left in the potato as it will not mix into the batter properly.

Sift into the bowl the spelt flour, wholemeal flour, baking powder and cinnamon.

Add to the bowl the almond meal, salt, vanilla and coconut sugar.

In a small jug beat the eggs, add the milk and coconut oil and briefly mix to combine.

Pour into the mixing bowl with the dry ingredients and mix to combine and form a smooth batter. Be careful to not over mix as it will make the batter tough.

Add the dark chocolate and pomegranate seeds (leaving 2 tablespoons of the seeds aside for garnish) and fold into the batter. Add the walnuts at this stage also if you decided to put them in.

Pour the mixture into the slice pan and smooth to flatten.

Place into the oven and bake for 35-40 minutes until golden brown and a skewer inserted comes out clean.

Once baked remove from the oven and cool before cutting into squares. Scatter a few of the pomegranate seeds on top before serving.

In other chocolate news the Guilt Free Chocolate Treat & Baking Cookbook that I have just finished photographing for Lose Baby Weight is up for pre-order. You can preview the book in the link above. If you after some seriously divine chocolate treats be sure to put your order in for one. If you are chocoholic this ones for you. Trust me I have made and eaten all the recipes in the book!