Vegan Sweet Potato Brownies

VEGAN SWEET POTATO BROWNIES

MAKES: 12 pieces

INGREDIENTS

1 large sweet potato, peeled and cut into small cubes

10 medjool dates, pitted

100g almond meal

100g oats, ground into flour

2 tbl olive or macadamia oil

6 tbl cacao powder

4 tbl maple syrup or honey

2 tablespoons chunky peanut butter

Water from 1 x 400g can chickpeas

1 teaspoon baking powder

Pinch of sea salt

METHOD

Preheat the oven to 180°C and line a square tin with baking paper.

Place the sweet potato into a saucepan and boil until the pieces are really soft. Drain water and mash with a fork, allow to cool slightly.

While the sweet potatoes are cooking, blitz the oats in a food processor until it forms a flour.

Add the slightly cooled sweet potatoes into the food processor along with the pitted dates. Blend until smooth then add the remaining ingredients and blend again until smooth.

Scoop the mixture into a lined tin and cook for 45-50 minutes.

Allow the brownies to cool for at least 10 minutes before removing from the pan, this help them set and not fall apart.

Serve with a scoop of ice cream or top with some melted dark chocolate.