Sweet Potato Chocolate Slice with Peanut Butter Frosting

This slice is super delicious. This recipe is dairy, gluten and refined sugar free. I know it’s ‘nuts’, but you ‘butter’ believe it!

SERVES: 12

PREP TIME: 20 MINS

BAKING TIME: 20 MINS

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INGREDIENTS:

SLICE BASE:

• 2 medium sweet potatoes, steamed and mashed

• 4 Tbsp. raw cacao powder

• 3 Tbsp. rice malt syrup

• 14 medjool dates

• 3/4 cup brown rice flour

• 1/4 cup coconut flour

• 1/2 cup of roughly chopped walnuts

• 1 tsp. vanilla extract

• 1 pinch of salt

FROSTING:

• 4 Tbsp. smooth peanut butter

• 3 Tbsp. rice malt syrup

• 2 Tbsp. coconut oil

DIRECTIONS:

1. Preheat oven to 180C and line a brownie pan with baking paper.

2. Place sweet potato, dates, rice malt syrup and vanilla extract in a food processor and mix until combined.

3. In a large bowl mix the brown rice flour, coconut flour, cacao powder, walnuts and salt until combined.

4. Add the sweet potato mix and stir until combined.

5. Spread mixture into prepared baking pan and cook for approximately 20 minutes.

6. Remove tray from oven and allow to cool.

7. Mix all frosting ingredients well and spread onto slice base place in fridge for at least 1 hour before serving.

VARIATIONS & TIPS:

• Any nuts can be used instead of walnuts; macadamias are delicious too.

• Try adding some chocolate chips for a treat or to make it a little sweeter.

• Use any nut butter or tahini works too.