INGREDIENTS:
1 cup mashed sweet potato – roasted until soft then mashed
1 avocado pitted, peeled
2 eggs
½ cup cocoa powder
½ cup coconut sugar
4 tablespoons coconut oil
½ teaspoon baking powder
½ teaspoon backing soda
½ teaspoon salt
Icing:
200g dark chocolate drops
¾ cup coconut cream
METHOD:
Brownie
- Preheat oven to 180 degrees Celsius. Line the bottom of an 8x8 baking dish with baking paper.
- In a bowl, mash the kumara and avocado together with a fork.
- In a food processor combine mashed kumara and avocado along with the remaining ingredients for brownies until smooth – try avoiding over mixing. Spread batter into a 8x8 baking dish.
- Bake for 40 minutes.
- Leave to cool before icing.
Icing
- Melt 200g dark chocolate
- Add coconut cream to melted chocolate and whisk until smooth
- Pour over the cooled brownie
- Refrigerate until firm
Recipe kindly provided by Countdown.
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