A burgeoning crop of fresh mint inspired this week’s recipe for a wholesome sweet treat.

Ingredients:

330 g Medjool dates, pitted
1/2 cup fresh mint leaves
1 cup water (I used water saved from steaming the sweet potatoes)
200 g sweet potatoes (steamed, mashed with a bit of the cooking water)
1/2 cup cacao (raw cocoa powder)
1 cup wholemeal or gluten-free flour (I made my own from buckwheat and brown rice which I ground up in my Thermomix, then added arrowroot)
1 tsp bicarb soda
1 tbsp ground linseed/flaxseed
1 tbsp coffee substitute beverage (I used strongly-brewed Bengal Spice; Teeccino or dandelion coffee would also work well)
1/2 tsp peppermint essence or 2 drops essential oil of peppermint

Topping

6 Medjool dates, pitted
2 tbsp cacao
2 to 3 tbsp water
1/4 tsp peppermint essence or 1 drop essential oil of peppermint
1 ripe banana

Method:

Preheat oven to 180°C. Line a 17 x 22 cm baking pan or Pyrex baking dish with baking paper.

In a high-speed blender or food processor, blend dates, mint leaves and water until puréed. Add the other brownie ingredients, and mix until just combined.

Spoon batter into prepared baking pan and spread evenly.

Bake for 40-45 minutes or until a toothpick or skewer inserted into the centre comes out clean.

Remove brownies from oven and allow to cool. Once cool, spread on topping and serve.

Topping

Blend all ingredients in a food processor or blender.