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A low GI version of a dessert classic made with sweet potato and dates.
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Preheat the oven to 180°C, fan setting. Chop the dates up roughly and soak in ½ cup boiling water for 15 minutes, drain. Blend the sweet potato and dates until smooth. Add the remaining ingredients, except the chocolate chips, and mix until smooth. Then add ⅔ of the chocolate chips. Spoon the mixture into a lined baking dish, sprinkle some chocolate chips on top and bake for 45-50 minutes until you can pierce the brownie with a fork and bring it out clean. Remove the tray and allow it to cool for at least 10 minutes before you try and cut them – this is very important as they need a little time to set.
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