This rich, decadent Cacao Brownie will be sure to get your mouth watering! The base is made from sweet potato – a great source of vitamins and minerals.

This brownie is chunky, moist and delicious with a dark chocolate, rum-like taste. 
Delightful on its own or serve with vanilla ice cream or coconut ice cream (a great dairy-free option).

Super Dark Fudgy Brownie

Serves 12

Ingredients

Base

1½ cup  organic dates (if dry, soak in warm water for 10 mins - then drain)
2 medium sweet potatoes (boiled)
1 egg (remove for vegan option)
¾ cup organic cacao powder
2 tbsp organic cacao nibs
¼ tsp sea salt
1 tsp baking powder

Frosting

2 tsp coconut nectar
4 tbsp organic cacao powder
1 tbsp milk (we used rice milk – you can use soy, coconut or dairy)
1/4 tsp vanilla powder or 2 tsp vanilla extract
A dash of salt
A dash of organic cinnamon
5 dark chocolate pieces (optional)
4 tbsp organic cacao nibs for sprinkling

Method

Base

1. Chop 1.5 cup dates into small pieces.
2. Boil 2 medium sweet potatoes. Once ready remove skin peels and mash.
3. Add mash to dates – add cacao powder, cacao nibs and 1 egg (remove the egg for vegan option).
4. Mix together to form a thick mixture - then add your salt and baking powder.
5. Line a baking dish with baking paper, pour in the chunky mixture and fill half the tray so that your mixture is 2cm + high.
6. Cook for 20mins at 180 degrees.

Frosting

1. Mix coconut nectar and cacao powder.
2. Mix in vanilla powder or vanilla essence.
3. Add a dash of cinnamon and a dash of salt.
4. Double the mixture or if you are feeling decadent – add 5 pieces of dark chocolate.
5. Once cooled, pour frosting on top of base – leave it quite chunky & smooth over with a spoon or spatula.
6. Sprinkle with cacao nibs.