Boil the sweet potatoes for around 15 minutes, until it softens and strain off.
Preheat the oven to 175 degrees °C and line a medium to large baking tin or oven dish with parchment paper.
Mix together the flax-egg and the coconut oil in a bowl.
Put all the prepped ingredients into a food processor and add the dates, cacao powder, syrup, vanilla extract, almond flour, spelt flour, baking powder and salt.
Blend into a smooth batter. Add evenly to the prepared baking sheet and slide into the oven for around 25 minutes.
When taken out of the oven, let it cool down and move into the fridge for at least 2 hours. Unless you like to eat the brownie while still warm of course.
Melt the chocolate ‘au bain-marie’.
Cut into nice, bigger brownie cubes so a generous scoop of Coco Frost vanilla fits on top!
Garnish with the dark, melted chocolate.
By Abbot Kinney's
Plant-based dairy is a no brainer. It is more sustainable, animal friendly and healthy than dairy produced by animals. But most important it can be mind-blowing delicious. Try one of our favourite recipes.