RASPBERRY AND ALMOND SWEET POTATO BROWNIES

Overview

Serves: 10

Time: 50 mins

Ingredients

Brownies:

  • 500g Sweet Potatoes (2 medium)

  • 12 Medijool Dates

  • 100g Ground Oats

  • 100g Almonds

  • 200g Raspberries

  • 50g Cocoa Powder

  • 6tbsp Maple Syrup

  • 2tbsp Coconut Oil

Topping:

  • 2tbsp Coconut Oil

  • 1tbsp Maple Syrup

  • 2tbsp Almond Butter

  • 2tbsp Cocoa Powder

  • 50g Dark Chocolate

Method

  1. Preheat oven to 180C (fan) 

  2. Microwave the sweet potato for 9mins. Scoop out the soft sweet potato into a mixer.

  3. Add the medijool dates.

  4. Mix all the other ingredients into a bowl before adding the sweet potato and date combination.

  5. Pour in the mixture into a lined baking tray. Cook for 45-50 minutes (or until you pierce the fork and comes out dry!)

  6. Allow the mixture to cool for 10 mins to allow the ingredients in the brownie to stick together! 

  7. 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.

  8. Remove the brownie from the tray and leave to cool.

  9. Once the brownie is completely cool, spread the icing on top.

  10. Cut up and enjoyyy!

Rhiannon Bailey