Overview
Serves: 10
Time: 50 mins
Ingredients
Brownies:
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500g Sweet Potatoes (2 medium)
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12 Medijool Dates
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100g Ground Oats
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100g Almonds
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200g Raspberries
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50g Cocoa Powder
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6tbsp Maple Syrup
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2tbsp Coconut Oil
Topping:
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2tbsp Coconut Oil
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1tbsp Maple Syrup
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2tbsp Almond Butter
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2tbsp Cocoa Powder
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50g Dark Chocolate
Method
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Preheat oven to 180C (fan)
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Microwave the sweet potato for 9mins. Scoop out the soft sweet potato into a mixer.
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Add the medijool dates.
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Mix all the other ingredients into a bowl before adding the sweet potato and date combination.
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Pour in the mixture into a lined baking tray. Cook for 45-50 minutes (or until you pierce the fork and comes out dry!)
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Allow the mixture to cool for 10 mins to allow the ingredients in the brownie to stick together!
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Whilst the brownie is cooking, make the icing! Melt all the ingredients together in a pan and place in the freezer for15 minutes then the fridge for 15 minutes.
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Remove the brownie from the tray and leave to cool.
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Once the brownie is completely cool, spread the icing on top.
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Cut up and enjoyyy!