Soft chocolate pecan brownies

(makes 12 squares)

INGREDIENTS

• 2 sweet potatoes

• 1 cup wholemeal flour

• ½ cup almond meal

•  ¾ cup cocoa

• 1 tsp baking powder

• 1 ½ cup pecans

• ½ cup dark chocolate chips or raw cacao nibs

• ½ cup maple syrup

• ½  cup olive oil

• ½ cup coconut oil, melted

• 2 tsp vanilla essence

• 1 ½ cups almond milk

• Honey, melted chocolate and coconut cream (optional, to drizzle on top)

 

METHOD

1. Preheat the oven to 180 degrees celcius and prepare a square 20 x 20cm tin with greaseproof paper

2. Peel the sweet potato and chop in quarters, boil for 8 minutes until soft and cooked, drain the water and mash

3. In a large bowl mix all the dry ingredients

4. In a separate bowl mix the wet ingredients

5. Gently mix together the wet and dry ingredients, if it is too sticky, you can add a little more milk so it is a not too dry and moist enough to pour into the pan

6. Pour into the pan, level out and bake for 30-40 minutes, you don’t want it cooking too long as the inside needs to remain soft and moist

7. Remove from oven and let it cool before cutting into pieces

8. I have the honey as optional as some people prefer a much sweeter dish and so this can be drizzle on top as extra if preferred, and serve with coconut cream or ice cream.

9. Serve and enjoy!