A month can’t pass by without baking some healthy brownies. Not only my kiddos love it, but I often spot my husband sneaking into the kitchen to steal a slice. The frosting is simple, quick and leaves your conscious easy knowing that it’s not full of sugar and fat.
150 g sweet potato, peeled and steamed
2 tbs coconut oil
1/2 cup peanut butter
1/3 cup agave syrup
1 tbs rice flour
1/2 cup ground almond
1 tsp instant coffee powder
4 tsp cocoa powder
For the frosting
165 g sweet potato
1/3 cup cocoa powder
1/4 cup agave syrup
1. Preheat the oven for 175 C degrees. Prepare a square baking tray with paper.
2. Mash the sweet potato with the melted coconut oil and peanut butter. Gently mix in all the remaining ingredients.
3. Bake for 25 minutes. Let it cool down completely before putting the frosting on.
4. For the frosting, whizz the sweet potato, agave syrup and cocoa butter with a high-speed blender.