Overview
Serves: 10 Prep: 20 minutes Cooking: 50 minutes Total: 70 minutes Difficulty: medium
For the brownies
500 grams of sweet potatoes (about 2 medium)
12 medjool dates
6 tablespoons of pure maple syrup
100 grams of ground almonds
2 tablespoons of melted coconut oil
a pinch of salt
100 grams of ground oats
6 tablespoons of raw cacao powder
For the icing
2 tablespoons of coconut oil
2 tablespoons of almond butter
1 tablespoon of maple syrup
2 tablespoons of cacao powder
Method
Start by preheating the oven to 350 F (170 C) on its convection setting, or 400 F (225 C) if your oven doesn’t have one. Peel the sweet potatoes, then cut them into chunks and place them into a steamer for about 20 minutes, until they become really soft.
Once they begin to fall apart, remove the sweet potatoes and add them to a food processor with the pitted dates.
Put the remaining ingredients into a bowl, and then mix in the sweet potato-date combination. Stir well.
Place into a lined, 9-by-9-inch baking dish and cook for about 45 to 50 minutes, until you can pierce the brownie with a fork and it comes out dry. Remove the tray and allow it to cool for about 10 minutes ― this is really important, as it needs this time to stick together!
While the brownies are cooking, make the icing. Simply melt all the ingredients together and stir well. Place the mixture in the freezer for 15 minutes and then the fridge for another 15 to firm it up a bit.
Remove the brownies from the tray and leave to cool completely before icing ― otherwise your icing will melt! Spread the icing on top, cut into squares, and enjoy
