2 Sweet potatoes (600 g)
2/3 c Ground almonds (80 g)
1/2 c Buckwheat or brown rice
-flour (100 g)
14 Medjool dates
4 tb Raw cacao
3 tb Pure maple syrup
1 pn Salt
Start by pre-heating the oven to 180°C, then peel the sweet
potatoes. Cut them into chunks and place into a steamer for about
twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them
and add them to a food processor with the pitted dates this will form
one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet
potato date combination. Stir well.
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
dry. Remove the tray and allow it to cool for about ten minutes this
is really important as it needs this time to stick together! Remove
the brownies from the tray, leaving it another few minutes before
cutting them into squares then dig in and enjoy!
