Delicious warm or cold, on its own or served with ice cream. This sugar-free brownie is heaven.
Blend the sweet potato with the coconut oil whilst still warm, then add the remaining ingredients. Fold in the walnuts if using.
Transfer the brownie dough to a greased 20 cm square cake tin and top with the chocolate.
Bake at 180 Celsius/350 Fahrenheit for 20-25 minutes until the mixture starts to set. Cool for 30 minutes before cutting into squares and serving.
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