Ingredients

• 2 sweet potatoes, cut into 5cm rounds
• 1 cup tightly packed medjool dates, seeds removed (approx. 20 dates)
• 1 cup almond or hazelnut meal
• ½ cup raw cacao
• ½ cup arrowroot flour
• 1 cup Mayver’s Cacao Super Spread
• ¼ cup coconut nectar or maple syrup

Method

1. Line a 30 x 20cm baking tray with baking paper, preheat fan-forced oven to 180 degrees
2. Place sweet potato in a large steamer for 20 minutes or until very soft, remove from steamer and place in high powered food processor along with dates. Process on high until completely combined and mixture is smooth.
3. Add almond meal, cacao, flour, Mayver’s Cacao Super Spread and coconut nectar to blender and process mixture until smooth and well combined.
4. Add mixture to baking tray and smooth out surface. Place in oven and bake for 20  – 25 minutes. When cooked, remove from oven and allow to cool slightly before cutting into squares.

1. Tips

• Do not peel sweet potato to retain extra nutrients
• You can find medjool dates in the fresh food section of your supermarket, if you can not source fresh dates, you can use dried however they may need to be soaked in warm water prior to use.
• Brownie should be still soft and fudgy when removing from oven although look for a slightly hardened surface to know its cooked through.
• Store brownie in an air-tight container