Ingredients
For the brownies
500 g of sweet potatoes
100 g of dates (there were 17 with stone)
5 tablespoons stevia-sweetened raspberry jam or 3 tablespoons honey for non-vegans
100 grams of walnuts
2 tablespoons of coconut oil (can be neutral or flavored, you choose)
a pinch of salt
100 gr of rice flour
6 tablespoons good cocoa powder
For the frosting
2 tablespoons coconut oil
2 tablespoons peanut butter
1 tbsp jam (optional)
Place the pitted dates in a bowl filled with water. Leave soaking for 2 hours. In a saucepan, boil the sweet potatoes in their skins. Cook until pierced and very tender. Remove from the water and let them cool. Once cool, remove the skin. Transfer the sweet potatoes to a food processor or blender with the dates and process. Add the jam and coconut oil. Crush the nuts as much as possible, but leaving a few larger pieces. Dump the preparation in a bowl and add the nuts. Add the rice flour, salt and cocoa and stir until a homogeneous paste is formed. Place in a preheated oven over medium heat and cook for 20 minutes or until pierced and it comes out clean.
Separately, mix the coconut oil and peanut butter until a paste forms. Put in the fridge until the cake is cooked and warm. Place over the brownies and serve!
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