You may or may not know, but we are pretty big fans of chocolate at The Refinery and brownies are one of our absolute faves! What’s more amazing is when you can get your fix of veg in a sweet treat like this. We love spending a Sunday afternoon baking some tasty bites and this weekend we got knee deep in sweet potato brownie goodness. Our favourite recipe is this one from Deliciously Ella – go give it a go!! 

Makes 10 brownies

500g of sweet potatoes (about 2 medium)

12 medjool dates

6 tablespoons of pure maple syrup

100g of ground almonds

2 tablespoons of melted coconut oil

a pinch of salt

100g of ground oats

6 tablespoons of raw cacao powder

FOR THE ICING

2 tablespoons of coconut oil

2 tablespoons of almond butter

1 tablespoon of maple syrup

2 tablespoons of cacao powder

Method:

Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together!

While the brownies are cooking make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.

Remove the brownies from the tray and leave to cool completely before icing otherwise your icing will melt! Spread the icing on top, cut into squares, dig in and enjoy!