Ingredients

Method

• 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

Method

Ingredients

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.

Discover more gluten-free treat recipes here.