• 400g of boiled sweet potato
• 3 tablespoons of agave jelly
• 80g of rice flour
• 1 teaspoon of vanilla extract
• 2 tablespoons of cocoa powder
• 1 tablespoon of hazelnut butter
• 1 dessert spoon of yeast
• 30g of chopped hazelnuts
• 80g of chocolate 85% Cacao
• Salt to taste
• Strawberries to accompany
• Parchment paper 

1. In a bowl mix together the sweet potato, agave jelly, hazelnut butter and vanilla extract;
2. Add the cocoa powder, a pinch of salt and the yeast and mix everything together again;
3. Finally, add the rice flour and the chopped hazelnuts, mixing everything well.
4. Place the dough on a baking tray lined with baking paper and bake in a preheated oven at 180ºC, for 25 minutes.
5. Melt the chocolate in the microwave or in a bain-marie and, with the help of a spatula, spread it over the brownie.
6. Finish with chopped hazelnuts and serve the brownie with strawberries.

Recipe developed in partnership with dietitian Easy Food Concept