Gluten and dairy free brownies sweetened with sweet potato, dates and honey. A delicious recipe, perfect for getting kids in the kitchen.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Serves: 25 Small squares

Ingredients

1 1/4 cups Sweet Potato Puree (or mashed sweet potato)
7 Medjool Dates, pitted
2 Eggs
2 tbsp Honey
4 tbsp Cacao Powder
2 tbsp Coconut Flour
1 tsp Baking Powder
1/3 cup Crushed Walnuts

Instructions

1. Preheat oven to 180C and line a baking tin with baking paper.
2. Add the sweet potato puree (or mash) to a food processor along with the pitted dates. Blend until the dates have broken down and mixed with the sweet potato.
3. Add the sweet potato mixture to a large mixing bowl and add the eggs and honey. Stir until combined. 
4. In a small bowl, combine the cacao, coconut flour and baking powder and mix together. Add this dry mixture to the sweet potato mixture and stir until just combined. 
5. Add the walnuts and give one final stir. 
6. Pour the mixture into the lined baking tin and bake for around 20 - 25 minutes or until you can pierce the brownie with a knife and it comes out clean.
7. Allow to cool for 10 minutes before removing from the tin.
8. Once cool cut into squares. (I cut into 25 small squares)

Source: Healthy Little Foodies (see further recipe notes and nutrition facts)