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).
To cook the beetroot, wash off any dirt and place in a saucepan with a lid. Cover half-way up the pan with water and bring to boil. Turn down so water is simmering then cover and cook for about an hour, it depends on how big the beetroots are. Alternatively peel the beetroots, cut into cubes, mix with melted Lucy Bee Coconut Oil and roast in the oven for about 40 minutes.
In a food processor add the melted Lucy Bee Coconut Oil, apricots, dates, chopped beetroot, sweet potato, Lucy Bee Cacao Powder, Lucy Bee Coconut Milk, blitz until a puree mixture.
In a large bowl mix together the cacao nibs, ground almonds, flour and pureed 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.