Step 1

Pre-heat oven to 180 C / 350 F.

Step 2

Bake the sweet potatoes for about half an hour until soft. Allow to cool then peel away the skin so you are left with just the flesh.

Step 3

Soak the chia seeds in 9 tbsp of water. Soak the sunflower seeds for at least 10 mins then rinse and drain.

Step 4

Place all of the brownie ingredients into a food processor for 2-3 mins until broken up.

Step 5

Pour the healthy chocolate brownie mixture into a tin lined with greaseproof paper. Use a large tin about 10″ by 6″, any will do but you may need to adjust the cooking times.

Step 6

Bake at 180 C / 350 F for 30-35 mins until when you stick in a fork it comes out clean. Leave to cool and firm up for 15 mins before taking out of the pan.

Step 7

Blend all the avocado frosting ingredients together, you may need to add a few tbsp of water.

Step 8

Whip the coconut milk for a minute to make the coconut whipped cream.

Step 9

Blend all the sunflower caramel ingredients together to make this nut free caramel sauce.

Step 10

Layer up the ultimate healthy chocolate brownie – brownie layer followed by avocado frosting, repeat this twice then top with coconut whipped cream and drizzle with chocolate sauce and sunflower seed caramel.

Step 11

It looks best with three layers of brownies, but it will self-destruct into a delicious mess when you attempt to tackle it!