Ingredients
2-3 medium to large sweet potato’s
2/3 of a cup of grounded almonds (80 grams)
½ a cup of buckwheat flour (100 grams)
14 Medjool dates- don't forget to remove the pips
4 tablespoons of raw cacao
3 tablespoons of rice malt syrup
A pinch of salt
Add any nuts of your choice. I personally use macadamias
Start by pre-heating the oven to 180C
1/ Peel the sweet potatoes. Cut them into chunks and boil until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor. Mix
2/ Add pitted dates. Mix
3/ Put the remaining ingredients into a bowl, before mixing in the sweet potato, date combination. Stir well.
4/ Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out soft/ dry.
5/ Remove the tray and allow it to cool for about ten minutes – this is really important, as it needs this time to stick together. Place in the fridge and allow to set.
6/Remove from the fridge once it has cooled and set, cutting them into squares.
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