Here at GMB, we're huge believers in sneaking veggies in wherever we can, and desserts (or snacks, whichever way you look at it) are no exception!⁠ Give these chocolate coconut sweet potato brownies are go on your next bake day.

Brownie Ingredients:

2 1/3 cups of pureed sweet potato
1/3 cup Capilano honey (or maple syrup as a vegan substitute)
1/3 cup cacao powder
1/2 cup nut butter of choice
2/3 cup Niulife coconut flour
3 tbsp of coconut oil
1 tsp baking powder
1 tsp vanilla extract
Coconut yoghurt & raspberries to serve (optional)

Method:

Preheat the oven to 180 degrees celsius.
Peel the sweet potato and chop into quarters. Boil for 15 minutes or until soft. Drain sweet potatoes & leave to cool and dry for 10 minutes
Puree sweet potato by mixing in a bowl or blending in a food processor.
Add to a large mixing bowl your puree, nut-butter, honey (or maple syrup), vanilla extract and coconut oil and stir.
Add cacao powder, baking powder and coconut flour and stir to form a thick mixture.
Transfer the mixture to a tray lined with parchment paper and spread evenly.
Bake for 20 to 30 minutes or until a knife inserted into the centre comes out clean.
Remove to cook for 45 min 
Cut into 12 pieces & serve with coconut yoghurt (optional)