Choc Brownies

This is definitely always a crowd pleaser and has only all natural ingredients. The sweet potatoes give these brownies a soft texture and the small amount of maple syrup allows for minimal sugar but a perfect amount of sweetness.

Theses little beauties are of course gluten-free. They are also dairy-free and egg-free and can easily last up to a week in the fridge. 
 

Ingredients

• 2 medium sweet potatoes
• 1 cup of almond meal
• 4 tbsp cacao
• 2 tbsp pure maple syrup
• 5 strawberries & shredded coconut for topping
• a pinch of sea salt

Method

• Preheat the oven to 180 degrees
• Peel the sweet potatoes, cut into small pieces and steam them until soft
• Mash the sweet potato until soft
• Add the remaining ingredients and stir
• Add the mixture to a lined cake tin and place sliced strawberries and coconut on top. 
• Place in oven at 180 degrees for 30 minutes.
• Remove from the oven and let sit for 30 minutes before cutting, to allow it time to set.

Tip: For versatility...add 6 drops of peppermint essential oils to the mixture for a choc-mint taste.