INGREDIENTS

1 medium sweet potato, grated 

½ cup (125ml, 4fl oz) coconut oil, melted

1/3 cup (115g, 4oz) honey

2 tsps vanilla extract

½ cup (60g, 2oz) cocoa powder or raw cacao powder

1 tsp baking powder

1 tsp bicarbonate of soda (baking soda)

3 tbsps coconut flour

1 cup (150g, 5oz) chocolate chips, to serve

Flaked almonds, to serve

Cake tin

METHOD

Grease and line cake tin. Preheat air fryer to 160°C (320°F).

In a large bowl place grated sweet potato, coconut oil, honey and vanilla extract. Mix well. 

Add cocoa, baking powder, bicarb (baking soda) and coconut flour. Stir to combine.

Pour into prepared tin and place in air fryer.

Cook for 20-30 minutes until firm on the outside and soft in the centre.

Melt chocolate chips in a microwave or small saucepan over a low heat. Pour over cooked brownie. Scatter with flaked almonds.

Cool slightly before cutting into squares to serve.

Makes 10

Prep + Cook time: 45 mins

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