Fudgy Sweet Potato Tahini Brownies

- 450g / 16oz peeled Sweet potatoes
- 125ml / 4.23fl oz Almond milk
- 75g / 2.65oz Buckwheat flour
- 65g / 2.29oz Almond meal
- 70g / 2.47oz Coconut sugar
- 6 tbsp Raw cacao powder
- 40ml / 1.35fl oz Tahini
- 1/2 tsp Vanilla extract
- pinch Salt
- 2 tbsp Raw cacao powder (for sauce)
- 1 tbsp melted Coconut oil (melted)
- 1 tbsp Maple syrup

1. Steam, roast, or boil 450g / 16oz peeled Sweet potatoes. Drain and leave to cool.
2. Preheat oven to 180°C (350°F).
3. In a food processor, combine Sweet potatoes with 125ml / 4.23fl oz Almond milk, 75g / 2.65oz Buckwheat flour, 65g / 2.29oz Almond meal, 70g / 2.47oz Coconut sugar, 6 tbsp Raw cacao powder, 40ml / 1.35fl oz Tahini, 1/2 tsp Vanilla extract, and a pinch of Salt. Mix until well combined.
4. Spoon the mixture into a prepared brownie pan lined with parchment paper and smooth over with a spoon.
5. Bake for 30–40 minutes, or until a knife inserted comes out clean. Allow to cool slightly.
6. For the tahini sauce, combine 40ml / 1.35fl oz Tahini, 2 tbsp Raw cacao powder, 1 tbsp melted Coconut oil, and 1 tbsp Maple syrup in a bowl and mix until smooth.
7. Drizzle the tahini sauce over the cooled brownies and slice into squares.