Makes 10 sweet potato brownies
500g of sweet potatoes (about 2 medium)
100g of ground almonds
100g of ground oats
12 medjool dates
2 tablespoons of melted coconut oil
6 tablespoons of raw cacao
6 tablespoons of pure maple syrup
A pinch of salt
Icing
2 tablespoons of coconut oil
1 tablespoon of maple syrup
2 tablespoons of cacao
2 tablespoons of almond butter
1 Start by pre-heating the oven to 180C, then peel the sweet potatoes.
2 Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
3 Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.
READ MORE: Which healthy snack is for you?
4 Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
5 Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie cake with a fork bringing it out dry.
6 Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together.
7 While the brownies are cooling make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 30 minutes to firm up a bit.
8 Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then spread the icing on top, dig in and enjoy!
A host of celebrity chefs including Deliciously Ella, Tom Kitchin and the Hairy Bikers have put their culinary skills to the test in support of Bowel Cancer UK’s ‘Be a Star, Bake a Cake’ campaign.
Did you enjoy making this recipe? Tweet us your foodie snaps or tag us on Facebook and Instagram – we love to hear from you!