Sweet Potato Chocolate Brownie

A delicious (and nutritious) sweet treat. Perfect for pre training fuel or that mid arvo snack!

120 grams Medjool dates
1-2 small-medium sweet potatoes (2-3cups when grated)
2 Eggs
100 grams Melted Coconut Oil
1 tbsp Rice Malt Syrup
2 tsp Vanilla Extract
1/2 cup Raw Cacao Powder ((you could substitute with Coco, but obs not as nutrient dense))
2 tbsp Flaxmeal and/or LSA
1 tsp Baking Powder
1 tsp Baking Soda
40 grams Coconut Flour
dash Coconut milk (if needed)
1 handful Crushed Walnuts (optional topping)
1 handful Choc Chips (optional topping)

Pre heat oven to 180 degrees
Throw your dates in blender of choice and chop until broken down, loosen from bottom of blender
Peel and cut sweet potato into pieces
Throw the sweet potato into blender and blend until resembles grated
Add in eggs, vanilla, rice malt syrup and melted coconut oil and blend until combined
Add remaining dry ingredients and blend until combined.
The mixture will be thick and relatively dense. So don't worry. But if needed, add a dash of coconut milk.
Line a baking tin with baking paper and scoop the mixture in and pat down gently
Top with crushed walnuts and choc chips (optional) You could do your own topping of choice, or none!
Cook for approx 1-1.25hrs until cooked through.
Take out of oven and let cook in baking tin. Then carefully transfer to wire rack to finish cooling.
Cut to your sizing of choice. Keep in fridge or freezer! And enjoy! 🙂