Ingredients
600g sweet potatoes
14 medjool dates (or approx 16 ordinary, pitted)
80g ground almonds
100g rice flour
4 tbsp raw cacao/cocoa powder (NOT drinking chocolate)
pinch salt
3 tbsp maple syrup or honey or golden syrup
Method
Preheat oven to 180C.
Line baking tray with parchment. (I used an oblong one, approx 6” x 12”. If you want thicker brownies, use a smaller tray.)
Peel sweet potatoes, cut into chunks and cook till very soft.
Meanwhile, in a large bowl, mix together the dry ingredients.
When the sweet potatoes are very soft, drain and mash thoroughly. While they are cooling, either blend the dates to a puree or chop finely.
Add dates, sweet potatoes and syrup to the dry ingredients and mix well.
Place in lined baking tray and cook for approx 20 mins till cocktail stick comes out dry.
Cool for about 10 mins. Remove from tray and cool further.
Cut into squares and store in fridge.
WARNING - these are very more-ish but try not to eat too many in one day
). I've since printed out and taken the recipe to them.