Ingredients

• 1 medium sweet potato, baked whole in the oven (about 2 cups worth)
• 2 tbsp flax-meal mixed with 6 tbsp water
• 3/4 cup Mayvers Organic Peanut & Cacao spread 
• 1/4 cup coconut oil, melted
• 3 tbsp maple syrup
• 2 tbsp stevia (or more maple syrup)
• 1 tbsp vanilla extract
• 1/2 cup cacao powder
• 1 tsp sea salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 150g vegan dark chocolate, roughly chopped

Method

1. Cut the sweet potato in half, lengthways and bake in the oven (cut side down on a lined baking tray) for 45 mins at 200 degrees Celsius until soft. Scoop out the flesh and place in a food processor with Mayver’s Organic Peanut & Cacao Spread and all other other ingredients and process until smooth.
2. Pour mixture into a lined baking dish and bake for 25 minutes at 175 degrees Celsius.
3. Store in the fridge (delicious served straight from the fridge or reheated). Note: feel free to drizzle extra Mayver’s Organic Peanut & Cacao Spread over the brownies to make them even more delicious.

1. Thanks to Nina Barwald for this amazing recipe!