200g 70% dairy free chocolate OR 75g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate plus 2 tbs. raw cacao nibs for sugar free option
75g dried apricots
75g medjool dates
100g Lucy Bee Coconut Oil, melted
200g cooked sweet potato
100g raw courgette
100g ground almonds
100g gluten free self raising flour
Preheat the oven to 180C, 350F, gas mark 4
Line a 24 x 33cm tin.
To cook the sweet potatoes, I like to bake them in their skins then leave them to cool and the skin easily peels away in your hands (I even freeze them like this and add to soups or use in this recipe).
Melt the chocolate in a mixing dish.
In a food processor add the melted Lucy Bee Coconut Oil, apricots, dates, chopped courgettes, and cooled sweet potato and blitz until a puree mixture.
Add the ground almonds, flour and puree to the melted chocolate mixture.
Place the mixture in the tin, spread evenly and place in the oven for 20 - 25 minutes - check by sticking a knife in the middle of the brownie it should come out clean.