This is from a great book called Kenko Kitchen by Kate Bradley (Hardie Grant Books, 2015). It’s sugar-free, gluten-free and vegan. She’s based in Melbourne. This brownie recipe caught my eye because it adds in vegetables where our daughter won't notice them.

2 sweet potatoes, peeled and chopped into 5cm pieces (I used golden kumara)
14 medjool dates, pitted (I like to soak dates in filtered water for an hour before using, then drain)
2/3 c ground almonds
½ c  buckwheat flour (I used gluten-free mix)
1 tsp baking powder
40g cacao powder
¼ c rice malt syrup
½ tsp salt
½ c milk (I used rice)

Cookie dough topping:
400g tinned chickpeas, drained and rinsed
¼ c rice malt syrup
80g almond butter
¼ tsp salt
½ c chocolate chips

Preheat oven to 180C. Line a 20 x 30cm brownie tin with baking paper.
Steam the kumara for 10-15 min until soft. Put in a food processor with all the other brownie ingreds and blitz until smooth. Spread into brownie tin and bake around 25-30 min until cooked through. Remove from oven and allow to cool.

For the cookie dough, blitz all the ingreds except the chocolate chips in a food processor until smooth. Spread onto the cooled cake, cut into squares and store in the fridge until ready to serve.