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Chocolate Brownie

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1 cup rolled oats ( put in blender to make a course flour )
1/2 cup almonds meal
1/2 cup coconut flour, I used shredder coconut, and put it though the blender
3/4 cup cacao
5 eggs
Lg sweet potato about 650gm
1/4 cup coconut oil, melted
1/4 cup honey
1/2 cup almond milk, but

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can use dairy, rice or oat milk
1 tsp vanilla

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Preheat oven to 180*
Cook sweet potato ( I do this in the microwave )
Combine dry ingredients in a mixing bowl, mix well to make sure there are no lumps.
Put cooked sweet potato, honey, coconut oil, almond milk & vanilla in to a high powered blender or food processor and blend until smooth.
In a separate bowl whisk eggs.

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Add sweet potato mix and eggs to dry ingredients. Mix well.

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Pour mixture into a lined lasagne dish.

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Cook in a preheated over for 35-40 min or until cooked. Check by inserting a skewer into the middle, when cooked skewer will come out clean

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Cacao Crackles

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Cacao Crackles
3 Tbsp coconut oil
1 Tbsp organic nothing added nut paste
1 Tbsp honey
2 Tbsp maple syrup
1 heaped Tbsp cacao powder
1 1/2 cup puffed brown rice
1/2 cup puffed millet
1/2 cup sugar free toasted muesli or just rolled oats
1/8 cup unsweetened shredded coconut
Preheat oven to 180 deg.
Mix the puffed rice, millet,muesli and coconut together. spread onto an oven tray and bake for around 20-25 min to make then crispy.
Melt the coconut oil in the microwave, mix in the nut paste, you may need to heat for another 30 sec so it is easier to combine.
Add in honey, syrup and cacao, mix well.
Line a muffin tray with paper cases, have these ready as you need to move quickly.
Put the puffed rice mix into a mixing bowl, add in the oil mixture, stir well to combine.
Spoon into muffin tray. Press the mixture down in the paper cases, put straight into the freezer, for 25 – 30 min or until set.
Makes 12 cacao crackles