Dry Ingredients

 

1 cup almond meal

1/2 cup coconut sugar

1/4 cup cacao powder

1 tsp. baking powder

1/2 cup choc chips (any choc chips that suit your intolerances)

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Wet Ingredients

 

1 medium sweet potato (around 400g), peeled and diced

1/2 cup peanut butter

1/2 cup maple syrup

1 tsp. vanilla

 

 

Directions

 

1. Preheat the oven to 160°C or 320°F.

2. For this recipe it's best to line a brownie tin with baking paper as the mixture it quite moist.

3.Firstly, prepare the sweet potato and bring a saucepan of water on medium heat to the boil. Cook the sweet potato for 15-20 minutes before draining and mashing.

4. Place dry ingredients into a mixing bowl and mix until well combined.

5. Place wet ingredients and mashed sweet potato into a mixing bowl and mix until well combined.

6. Mix dry and wet ingredients together and place mixture into prepared brownie tin.

7. Place in the oven for 25 - 30 minutes until cooked through. To check this, simply place a butter knife in the middle of the loaf. If it comes out clean it is ready. If not, pop the brownie back in the oven for a few more minutes.

8. This brownie due to its potato content is very gooey so it is best stored in the fridge to become a very fudge type slice.

9. The brownie is best served on its on or with some coconut ice cream and fruit. Enjoy!

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Tip - For best storage results, line a large container with baking paper and store in the fridge for up to seven days.