• 2 large sweet potatoes, peeled and cut into small cubes
• 12 medjool dates, pitted
• 100g ground almonds
• 100g pecan nuts
• 100g oat flour (whizz up oats in your blender)
• 2 tbsp coconut oil, melted 
• 1 tbsp cacao butter, melted
• 6 tbsp cacao powder
• 6 tbsp maple syrup
• 2 tbsp almond butter or tahini
• 70g your favourite dark chocolate, cut into small cheeky bits
• 1 tsp baking powder
• Pinch of sea salt

METHOD 

Preheat the oven to 180c.

Place the sweet potato into a steamer or in a saucepan with boiling water for 15-30 minutes, until they become super soft.

While the sweet potatoes cook, whizz up your oats in a food processor until they form a flour (if not already), place to one side.

Once the sweet potatoes are soft and beginning to fall apart, drain them and add them to a food processor with the pitted dates and blend until smooth (if they need lubrication, add your maple syrup now too). Now add the remaining ingredients (except the chocolate) and blend until smooth. Once blended, stir through your choccie and pecans.

Spoon the mixture into a lined baking dish and bake for 45-50 minutes, until you can pierce the mixture and bring the knife out clean.

Remove the tray and allow it to cool for at least 10 minutes – this is a key period as in this time your gooey brownies start to stick together.

Remove from the tray and cut into as many chunks as you see fit (14-16 makes nice bite-size delights) and enjoy! Can be kept in an airtight container for up to 3 days in the fridge.