Recipe’s and styling Elmarie Berry and photography Le-Andra Schwagele
I promise you won’t be able to taste the sweet potato. It is so rich and chocolaty and on top of that, it is so good and healthy for you. My kids love it and ask me every weekend to make it for them. It is such a nice snack to pack into their lunch boxes. I adapted this recipe from Deliciously Ella’s recipe.
600g sweet potatoes
16 pitted Medjool dates
6 tablespoons honey
150 g Almond flour
3 Tablespoons of melted coconut oil
100g ground oats
6 Tablespoons cacao powder
1 teaspoon vanilla
Pinch of salt
For the icing
2 tablespoons coconut oil
2 tablespoons almond butter or peanut butter
1 tablespoon honey
2 tablespoons cacao powder
Pre heat the oven to 180C. Peel the sweet potatoes. Cut them into chunks and steam them for 20 minutes, until they become really soft.
Place all the ingredients in the food processor and blend it until everything is combined.
Place into a lined baking dish and bake for about 45 minutes.
Let them cool for about ten minutes – this is very important as it needs this time to stick together.
While the brownies are baking make the icing by melting all the ingredients together and place in the fridge for 10 minutes to firm up a bit before you spreading it over the brownies.
Cut and serve. Enjoy I promise you, you will never look back.