A comforting, chocolaty brownie made with sweet potato and lots of love. A great vegan and gluten-free option for afternoon snack or dessert.
Preheat the oven at 180ºC. Line a baking tray with baking paper.
Peel and chop the sweet potato into cubes. Boil until soft.
Blend all wet ingredients in a food processor.
Add the dry ingredients (except the chopped hazelnuts). Blend until you get a smooth texture. The texture will be slightly thicker than a regular brownie.
Pour in a bowl and add the chopped hazelnuts (save a handful for serving). Add the batter to the pre-lined baking tray. Bake for 45 mins.
Let it cool down before removing from the tray. To serve, mix the hazelnut butter + plant-based milk until you get a runny silky consistency. Drizzle over the brownie and sprinkle the chopped hazelnuts that you saved.