Sweet potato gooey brownies

These brownies are vegan and gluten-free yet are still as gooey as proper brownies should be!

Ingredients:
Dry ingredients
3 tbsp coconut flour
30g ground almond
3 tbsp shredded coconut (you could also use chopped walnuts or pecans)
1/2 tsp bicarbonate of soda
2 tbsp raw cacao powder
2 tbsp raw cacao nibs (or dark chocolate, chopped into small pieces)
1 tsp ground cinnamon
1 tsp vanilla essence
1 large sweet potato (peeled)
3 heaped tbsp coconut oil
3 tbsp honey or brown rice syrup/malt syrup
100ml coconut/almond/rice milk

Method:

Steam or bake the sweet potato until tender. Melt the coconut oil and blend the sweet potato, coconut oil, honey and vanilla essence in food processor until smooth.
In a separate bowl mix the dry ingredients together and slowly add the wet mixture, stirring in the milk slowly.

Grease a baking tray with coconut oil and spoon the mixture into the tray, smoothing over with a knife.

Bake in the middle of a pre-heated oven at 180 degrees C for around 25 minutes.

Leave to cool and then cut into squares. For an even more decadent treat, serve with a dollop of whipped coconut cream.