Sweet Potato Brownies

Whipped Coconut Cream

• 400 g coconut milk
• 10 g agave syrup

Cake

• 70 g buckwheat grains
• 150 g blanched almonds
• 1200 g water
• 500 g sweet potatoes, cut in pieces
• 300 g dates
• 130 g dark chocolate (50% cocoa solids), small pieces or callets
• 30 g coconut oil, plus extra for greasing
• 60 g rice milk
• 2 Tbsp cocoa powder
• 1 tsp baking powder
• 1 pinch fine sea salt