Serves 8-10

Ingredients

300g sweet potato, grated (2 cups firmly packed)

2 large eggs

1/2 cup maple syrup or choice of sweetener

2 tsp vanilla extract

2 tsp apple cider vinegar

1/2 cup raw cacao powder

3 tbsp coconut flour

2 tbsp flaxseed meal

2 tsp cinnamon

3/4 tsp baking soda

1/4 tsp salt

1/3 cup coconut oil. melted

4-6 large strawberries, halved (optional)

50gms melted dark chocolate (optional)

Method

Preheat oven to 170c (fan-forced).  Line a 27 x 17cm slice tin with baking paper, leaving a small overhang for easy removal.

Add the grated sweet potato, eggs, maple syrup, vanilla & vinegar to a food processor and blend or add to a large bowl and stir well to combine.

Add in the cacao, coconut flour, flaxseed, cinnamon, baking soda & salt, mix well until al combined.  Add the melted coconut oil in gradually while stirring through to keep the oil from setting.

Pour the mixture into the prepared tin and spread out evenly.

Bake for 30 minutes or until the top springs back when gently touched (the brownies will be soft to the touch).  Allow to cool in the tin and then place in the fridge to chill for at least 2 hours before cutting.

Lift out using the baking paper and place on a chopping board.  Cut into serving sizes and remove from the baking paper.

Drizzle with melted dark chocolate and top with strawberries if using.