A twist on the classic, this is a healthier brownie that uses sweet potatoes, they add slow release energy and have a great texture without overpowering the taste. Not so naughty but really really nice!

Ingredients:

2 eggs, beaten to a froth
1 medium sweet potato, peeled & grated
120ml melted coconut oil
115ml honey
2 tsp vanilla extract
2 tsp Xylitol
40g raw cacao powder, sifted, plus extra for dusting
1 tsp baking powder
1 tsp baking soda
2 1/2 tbsp coconut flour

Greek yogurt & honey to serve

To prepare:

Line a small square tin 25cm x 25cm with parchment paper or a loaf tin.

Combine the eggs, grated sweet potato, melted coconut oil, honey and vanilla extract in a large mixing bowl and stir together until they are well mixed. Add the Cacao powder, baking powder, baking soda & Xylitol and stir. Finally fold in the coconut flour until combined. Pour the mixture into the lined baking tin.

To cook:

180°C for 25 to 30 minutes, until a skewer inserted into the centre comes out clean and dry. Cool on a wire rack.

To serve:

Cut into 6 even sized squares. Dust with a little cacao powder or melt some dark chocolate and drizzle over the top. Serve with a dollop of Greek yogurt. I like to mix the Greek yogurt with a little honey.