Brownie de batata doce


  • 4 medium sized sweet potatoes (cubed & roasted for 35 mins)
  • 1.5 cups oats
  • 10 medjool dates (pitted & chopped)
  • 1.5 cups ground almonds
  • 1 cup cocoa (or cacao) powder
  • 1/2 cup maple syrup
  • 5 tbsp coconut oil (melted)


  • 5 tbsp coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup nut butter
  • 1/2 cup cocoa powder
  • 2 large squares dark chocolate


  1. Put all the brownie ingredients in a food processor & whizz them up into a thick paste (you may want to add the ingredients in 3 or 4 stages so they blend more easily)
  2. If your mixture seems too thick, add 1/3 cup of water & whizz everything together for a couple of minutes – this will loosen it up.
  3. Pour the mixture into a lined baking tray & pop it in the oven at 180℃ (352℉) for 45 minutes.
  4. Take the Brownies out of the oven, let them cool to room temperature.
  5. Put all the icing ingredients in a pan over a low heat & melt them all together until you have a smooth paste.
  6. Pour the icing on top of the brownie, smooth it out & then pop the whole thing in the refrigerator.
  7. Take the brownies out of the fridge, cut into slices & enjoy. BOSH!