Recipe Credit: Teresa Cutter – The Healthy Chef
Prep time: 10 minutes
Cooking time: 45 minutes
Store: in the fridge for up to 5 days. You can also freeze the brownie into portions.
Inspiration: decorate with the chocolate avocado frosting or sprinkle with dark cocoa powder before serving.
PREHEAT your oven to 160°C.
COMBINE sweet potatoes, dates, oil, maple syrup and vanilla into a food processor.
BLEND until smooth and all the ingredients have combined.
ADD the cocoa powder, almond meal, tapioca flour, baking powder and salt.
BLEND again until all the dry ingredients have combined with the sweet potato.
SPOON into a prepared baking dish lined with baking paper.
BAKE for 45 minutes then remove from the oven.
COOL in the baking dish and refrigerate for 4 hours to firm up, I like to do this overnight for best results.
CUT the brownie into small portions, it makes about 20 portions.
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