for 16 pieces

Brownie mix

350 g	sweet potatoes, cut into cubes
100 g	dried apricots (sweet)
1 dl	almond drink
¾ dl	sunflower oil
100 g	ground almonds
80 g	white flour
4 tbsp	cocoa powder
1 tsp	baking powder
¼ tsp	sodium bicarbonate
½ tsp	ground cardamom
1 pinch	salt
100 g	vegan milk chocolate , coarsely chopped

Almond swirl

2 tbsp

white almond cream, stirred until smooth

How it's done

Brownie mix

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket. Add the sweet potatoes to the basket, cover and cook on a medium heat for approx. 25 mins. until very soft. Place the apricots in the almond milk and leave to briefly steep, then puree to a smooth mixture with the sweet potatoes and the oil, leave to cool. Mix the almonds with the other ingredients up to and including the salt. Stir in the chocolate. Transfer the mix to the prepared tin.

Almond swirl

Dot the almond butter over the mix, then use a wooden skewer to create a marbled effect.

Bake

For approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little in the tin, then turn out to cool completely on a rack, cut into squares.

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