- 230 g sweet potatoes
- 6 dates, pitted and chopped
- 210 g chickpea flour
- 105 g cocoa powder
- 8 T honey
- 1 T vanilla paste
- Raspberries, to garnish
- Hazelnuts, crushed and roasted, to garnish
- 3- 4 eggs
Preheat the oven to 180°C. Halve the sweet potatoes and bake for 45 minutes, or until tender. Scoop out the flesh and mash with the dates to make a paste.
Add the chickpea flour, cocoa, honey, eggs and vanilla paste and mix.
Line a 26 x 12 x 7 cm loaf tin with baking paper and spoon in the mixture. Bake for 40 minutes, or until just set.
Serve with the raspberries and hazelnuts.
Cook's note: If you like a traditional brownie but want to try a different version that has a lovely earthy flavour thanks to the chickpea flour, this is for you. You’ll also love the dense, cake-like texture.