Sweet Potato Brownies

Here is the ultimate guilt-free snack! Low in calories, high in vitamins. Gluten-free, sugar-free, dairy-free. Absolutely delicious. 

2 medium sweet potatoes or 1.5 large ones

2/3 cup almonds (I used a mixture of almonds and hazelnuts)

½ cup quinoa flakes

½ cup dates

3 tbs cacao powder

3 tbs maple syrup

2 tbs shredded unsweetened coconut

Pinch of salt

Splash of almond milk

Peel and chop sweet potatoes and boil until soft. Soak the dates in water to soften then add them to the almonds, quinoa flakes, cacao powder, coconut and salt in a blender or food processor. Add a splash of almond milk to help it blend as much as possible. In a large bowl, mash the sweet potatoes and mix in the rest of the ingredients. Pour in a square baking dish and bake for approx. 30-40 minutes or until the top becomes darker and crispy. They will be very moist so let them cool for a few minutes before cutting into squares. They can be stored in the refrigerator for 3-5 days.