In a blender combine the maple syrup, sweet potato puree and oil. Blend until combined.
In a mixing bowl, combine the tigernut flour and carob powder. Stir.
Add the wet ingredients to the dry and mix until well combined.
Line or lightly oil a 7x7 inches (18x18 cm) cake pan.
Bake for about 10 minutes. And voilà! Serve when they are at room temperature. Store in the fridge if you have leftovers. They are even more fudgy straight out of the fridge.Bon appétit !
Notes
Oil of your choice: Personally, I like to use coconut oil which makes the brownies even more fudgy especially once they have been stored in the fridge. But you can also use extra virgin olive oil or any other kind.Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.