– makes 10
2 medium to large sweet potatoes
2/3 cup of ground almonds
½ cup of buckwheat or bornw rice flour
14 medjool dates
4 tablespoons of raw cacao powder
3 tablespoon of pure maple syrup or honey
A pinch of salt
Preheat the oven to 180C
Peel the sweet potatoes and cut into bite sized cubes and steam for about 20 minutes until soft.
Once they start to fall apart and are perfectly soft add them into the food processor with pitted dates. Blend until smooth creamy mixture forms.
Put the remaining ingredients into a bowl, before mixing in the the sweet potato and date combination and stir well.
Place the mix into baking dish and cook for around 20-30 minutes.
Remove from the oven once you can pierce the brownie cake with a fork bringing it out dry.
Allow to cool for around 10 minutes! This is important so the brownies stick together properly.