2 dessert spoons of Jim Jams 83% less sugar chocolate spread (I used a non hazelnut one)
200g boiled sweet potato cubes
*For the Topping (which is optional)*
100g Free'ist No Added Sugar milk chocolate (from Holland & Barratt)
25ml low fat double cream
desiccated coconut
raspberries
Instructions
Pre heat the oven to 160oC / 180oC
Grease and line a brownie tin
Place the chocolate spread, peanut butter, cooked sweet potato, eggs and flour into to free standing mixer bowl and beat for a few minutes to make the batter
Pour in to the prepared tin and smooth over
Bake in the oven for 35 minutes approx - until cooked all the way through.
Leave to cool completely
If you want to add a topping, then melt the chocolate and stir thought the cream to make a ganache
Pour over the cake and then sprinkle some desiccated coconut over the top and add some raspberries.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/05/sweet-potato-no-added-sugar-chocolate-cake.html