**This recipe will be easier to make with a food processor or an electric whisker. However can be made with other multiple applicances
1. Preheat oven on fan bake at 180 degree celcius.
2. Bring a pot of water to boil. Dice sweet potato into cubes and boil until just softened but still holding it's shape.
3. While sweet potato is cooking, combine all dry ingredients.
4. Place dates in a bowl and add 1 Tbsp water. Microwave for 90 seconds to soften the dates.
5. If making without a food processor- Stick puree the dates to form a paste. Also seperately stick blend the sweet potato. Then add all ingredients together and mix until well combined.
6. Alternatively if using a food processor, add dates, coconut oil, cacao spread, vanilla essence, eggs and sweet potato and blitz on high until well combined.
7. Line a baking tin with baking paper and add brownie mix. You can use an 8 x 8 square tin or a banana bread loaf tin.
8. If using a banana bread tin, bake at 180 degrees for 25 minutes. If using a square 8 x 8 tin, bake at 180 degrees for 15-20 minutes, keeping an eye on it.
9. While it is baking, combine raspberries and honey and blend until forming a puree/sauce.
10. Once brownies are cooked, let them sit and cool. Once cooled drizzle raspberry puree over the top, cut into 12 portions and refrigerate.
11. Serve 1 brownie with 1/3 scoop protein powder in water.