Steam sweet potato for 20 minutes or until very soft. Allow to cool slightly.
Preheat oven to 180C. Line base and sides of a 20cm square tin with baking paper.
Place dates, steamed sweet potato and milk into a food processor and process until smooth. Add egg, almond meal, cocoa and salt, and process until well combined.
Transfer to a large bowl. Fold through baking powder and flour until just combined.
Pour into the prepared tin.
Bake for 35 minutes, or until a skewer comes out with just a few crumbs clinging to it.
Allow to cool in the pan for 20 minutes, then run a knife around the sides and turn out onto a rack to cool completely before cutting.
To make the icing, melt the chocolate in a heat proof bowl over boiling water on the stove.
Add in the oil, the sugar and the cacao powder slowly once the chocolate begins to melt. Take it off the stove once it is liquid to avoid over cooking.
Once the icing is set, use the yoghurt as the ‘glue’ between the strawberry and the cake. Make sure you hull the strawberries flat so that there is a flat end to pop onto the yoghurt. Pipe a little bit of whipped cream on top to decorate (optional).
Makes 12 brownies at 230 calories per serve
They so deliciously chocolately, it’s hard to believe they’re practically guilt free. The kids will LOVE them and they’re pretty enough to added to any Christmas table.
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