Ingredients
350g sweet potato
300g peanut butter
1 tsp vanilla essence
150g rice flour
125g coconut sugar
1 tsp baking powder
Pinch of salt
150g cocoa powder
40g cocoa nibs
40g dried cherries
250ml almond or coconut milk
Icing sugar to dust
Method
Pre-heat oven to 190°C
Line a 13”x 8” brownie tin with parchment paper.
Peel, cube and boil the sweet potatoes until soft.
Warm the peanut butter through in a pan until loosened.
In a large bowl mash the sweet potato until smooth then add the peanut butter and combine.
Add all the other dried ingredients and mix thoroughly. The mixture will be quite thick.
Gradually add the milk, stirring together until the mixture is fully combined.
Smooth the mixture into the lined tin and place in the pre-heated oven for 25 minutes.
Remove from the oven and cut into 15 squares. Leave to cook then dust with icing sugar.
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