Sweet Potato & Apricot Brownie Slice

Gluten Free, Grain free, Refined Sugar Free

Face it, we all need a chocolate hit sometimes. This is a way to get it with plenty of fibre, a dose of veggies, collagen & no nasties. Keep a stash of these in the freezer, ready to go for when you’re tempted to go off the rails. You can of course put a layer of choc icing on top for extra decadence!  

Ingredients: 

 - 1 cup of mashed (pre-cooked) sweet potato
 - 1 cup of Blend13 activated
 - 1 cup of nut butter (I used ABC)
 - 1 cup of chopped dried apricots (organic) 
 - 2 eggs
 - ½ cup of maple syrup
 - ⅔ cup of cacao powder
 - 3 heaped TBSP of unflavoured collagen powder
 - 2 tsp vanilla essence
 - ½ tsp baking powder
 - ½ tsp sea salt
 - 1 cup dark choc chips (optional, but definitely recommended!) 

Method: 

1. Pre-heat oven to 170 degrees (fan) 
2. Blend everything in a blender until smooth & evenly combined. 
3. Pour mixture into a lined baking tray. 
4. Bake 20-25 minutes or until solid but with some springiness.
5. Allow to fully cool before chopping into pieces. 
6. Serve with coconut ice-cream for a decadent grain free dairy free dessert