1 large sweet potato or 2 small ones
4 tbsp peanut butter (or any other nut butter)
4 tbsp coconut flour
4 tbsp cacao powder
1 tbsp coconut oil
2 tbsp rice malt syrup (more if you have a sweet tooth)
2 tbsp Tahini to drizzle on top (optional)
Pre heat the oven to 180°C
Roughly cut the sweet potato into small cubes. Put the sweet potato into a pot of boiling water and boil them until they are soft enough to stick a fork through.
Once the sweet potatoes are ready drain them and then put them in a food processor,
Blend all ingredients besides the tahini in a food processor until the mixture is smooth and well combined.
Take a square baking tin lined with baking paper and spoon the mixture into the tin and flatten it out so the surface is even.
Take the tahini and drizzle it over the brownie and smooth it over the surface with a spoon. The tahini is optional but if you like the taste of tahini i’d highly recommend this as it goes really nicely with the sweet potato.
Pop the tin the oven for 15-20 mins or until it starts to harden and go slightly golden on top.
Remove from the oven and leave to cool for about 20 mins. After 20 mins remove the brownie from the tin by lifting the baking paper and leave it to cool on a cooling rack for another 20 minutes. Then chop it up into small squares and enjoy!
These can be stored in the fridge for up to a week.