Brownie cakes 1 1/4 cups whole spelt flour 1/2 cup
cacao powder 1 tsp fine sea salt 1/4 tsp baking powder 6 tbsp unrefined coconut oil 3 oz good quality dark chocolate, chopped 1 cup cane sugar 1 tsp
pure vanilla extract 2 flax eggs 1 1/4 cups boiling water
For the
Brownies 500g of sweet potatoes (about 2 medium) 12 medjool dates 6 tablespoons of
pure maple syrup 100g of ground almonds 2 tablespoons of melted coconut oil a pinch of salt 100g of ground oats 6 tablespoons of raw
cacao powder For the Icing 2 tablespoons of coconut oil 2 tablespoons of almond butter 1 tablespoon of maple syrup 2 tablespoons of
cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes.
Brownie: Organic sugar, enriched unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), water, expeller pressed non-GMO canola oil, semi-sweet chocolate (organic cane sugar, unsweetened chocolate, cocoa butter, dextrose), natural process
cacao powder, organic
pure vanilla extract (water, organic alcohol, organic vanilla bean extractives), salt, baking powder (disodium pyrophosphate, corn starch, sodium bicarbonate).