Vegan sweet potato brownies

Ingredients

• 2 tbsp chia seeds
• 1/4 cup water (60ml)
• 12 oz sweet potato ((12oz/340g giving approx 9.5oz/270g once baked - see notes))
• 3 oz medjool dates (weight without stones)
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond flour (ground almonds)
• 1/2 cup rice flour
• 1/4 cup unsweetened cocoa powder ((or raw cacao))
• 1 pinch salt
• 1 tsp cinnamon
• 1/8 tsp chili powder (optional, mine is relatively hot - if yours is mild you may want a little more if using)
• 1 tsp baking powder

Instructions

1. 1

   Preheat the oven to 375F/190C. Line a baking dish, approx 19 x 14cm (7 1/2 x 5 1/2 in), with parchment paper.

2. 2

   Put the chia seeds in a small bowl with the water and stir. Leave them to swell up into a jelly while you get other things ready.

3. 3

   Blend the cooked sweet potato and dates in a food processor or with a hand mixer in a bowl.

4. 4

   Melt the coconut oil (either in small pan on stove or in a small bowl in the microwave at 20sec intervals) and add this to the sweet potato along with the maple syrup and vanilla and mix in.

5. 5

   Separately, whisk together the almond flour, rice flour, salt, cinnamon, chili (if using) and baking powder. Add the soaked chia seeds and sweet potato-date mixture and mix well (you can put all in your food processor if big enough, though try not to over-mix).

6. 6

   Bake for approx 25 minutes until a skewer comes out clean. They will still be soft (don't overcook so it loses this) but there will be a firmer top etc.

7. 7

   Allow to cool 5min or more before cutting into small chunks.