This is such a yummy egg, free, dairy free , processed sugar free recipe that you can also make gluten free if you need to.
Using the yummy Natural Raw C Coconut water in both the Base and the Topping.
I hope you love this as much as my family does and stay tuned VERY closely to the blog and fb page for the giveaway coming up to win 1 of 2 Cartons of your very own Natural Raw C Coconut Water
FOR THE CAKE – Preparation Ingredients
350 grams cooked sweet potato Oven Roasted – Get a large tray/dish and line with baking paper, drizzle some oil throw cubes of peeled Sweet Potato on and drizzle a little more oil. Roast around 45mins 180/190 degrees.
Add 30 grams of chia seeds with 40 grams of Raw C Natural Coconut Water
Place 10 Medjool Dates into a dish and pour over boiling water for around 10/15 mins
FOR THE CAKE – remaining ingredients
Macadamia Oil 100g ( you can use olive)
1 teaspoon vanilla extract
40 grams cacao powder
200 gram plain flour (you can swap this for any gluten free alternative if allergic)
2 teaspoon baking powder
1/2 Teaspoon Bicarb Soda
METHOD – For Cake
Blend dates for about 20/30secs speed 7
Add in the 350g cooled (but still can be warm ) Sweet Potato
Blend for another 10 secs speed 7
Add in remainder of ingredients, Oil, Vanilla, Cacao,flour,Chia Seed Mix, baking powder and bicarb
Blend for 1 minute speed 4 – scrape down half way
Lightly oil Slice Tray (Lamington Tray) I use coconut oil. Pour in Mix and Bake for around 45minutes in a preheated 180oven or until a skewer comes out clean
Ingredients for ICING
1 large avocado (flesh only)
15 grams of caca0
30 g maple syrup
30 grams Raw C Natural coconut water
Mix for a minute speed 5 scrape down
Spread on Cooled Brownie Slice Cake 🙂
I like to cut squares and then spread on and keep both in the fridge separately and spread as needed , If using for an afternoon tea etc then spread on and cut as required .
You can read my review On Natural RAW C Coconut Water HERE