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!
- 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.
- 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.
- 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.
- When ready to serve, pop out the tin and cut into bars. Enjoy!

