There’s something so special about this recipe, which combines a deliciously soft sweet potato brownie base, a coconut matcha layer plus dark chocolate on top to create a stunning treat. These slices are packed full of flavour, texture and would make a great dessert for any occassion. It’s the Nature’s Charm coconut matcha sauce that really makes this [paid] recipe so good, adding not only colour but also a gorgeous sweet taste.

Ingredients:

For the base –

  • 1 sweet potato, peeled, cut into chunks and cooked
  • 40g cocoa powder
  • 2 tablespoons smooth nut butter
  • 90g sweetener
  • 100g gluten-free flour
  • 100ml Nature’s Charm oat or coconut evaporated milk
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

For the coconut layer –

  • 1 tablespoon coconut oil
  • 2 tablespoons Nature’s Charm coconut matcha sauce 
  • 40g desiccated coconut 

For the topping –

  • 1 tablespoon coconut oil
  • 70g dark chocolate
  • Granola, to sprinkle over

Make it!

  1. Blend the cooked sweet potato, cocoa powder, nut butter, sweetener, flour, milk, making powder and cinnamon until thick and smooth. Spoon and spread into a greased and lined loaf tin and bake at 180C for 20 minutes until firm. Leave to cool.
  2. Melt the coconut oil and matcha sauce then stir in the coconut until combined. Spread this over the baked and cooled brownie layer. Chill in the fridge for 30 minutes.
  3. Melt the coconut oil and chocolate then pour over the coconut layer to cover. Sprinkle over the granola. Chill in the fridge for at least 1 hour to set.
  4. When ready to serve, pop out the tin and cut into bars. Enjoy! 
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