Makes approximately 10-12 small brownies.

Ingredients:

• 2 ½ cups (500g) of baked & peeled sweet potato/yams
• 2 scoops (60g) of Unflavored & Unsweetened Huel
• ½ cup (60g) of cocoa powder
• 1½ tsp baking powder
• ⅓ cup (100g) of maple syrup
• 1 zucchini (optional) - peel & grate

Method:

Bake the yams for approximately 1 hour at  430°F. When the texture softens, allow it to cool down.

Turn the oven down to 360°F. Line a baking pan with baking paper.

In a large mixing bowl, add the sweet potato/yams and mash.

Add all of the remaining ingredients and mix together.

At this stage you can add the zucchini if you wish. This element is optional, but it does add moisture to the dish.

Bake for about 30 minutes. Take out of the oven and allow to cool in the pan. Cut into squares.

To make it extra rich, melt chocolate or cocoa with a little bit of coconut oil and pour over the brownies, and sprinkle with pomegranate seeds.