Makes 12 brownies
750g sweet potato, peeled and cut into chunks
3 scoops True WPC80 Rich Chocolate
1/2 cup cacao
1 tsp Organic Vanilla Powder
1/2 cup coconut flour
1 tbsp baking powder
1 tsp bicarb soda
1/4 cup coconut oil, softened
1/4 cup maple syrup
1. Pre-heat oven to 180°C. Line a pan with baking paper.
2. Blitz the sweet potato pieces in a high powered food processor for 1 minute on high or until you get a fine creamy consistency.
3. Add all other ingredients and blend until combined - approximately 40 seconds.
4. Pour into the tray. Bake for 30 minutes or until a skewer comes out clean. Cut into slices and keep in the fridge for up to 4 days.