Tiramisu sweet potato brownie

Peel the sweet potatoes, cut them into uniform cubes, and boil until tender. Once softened, blend them with the vanilla extract and sweetener. Break the dark chocolate into pieces, add 3 tablespoons of the sweet potato puree, and melt in the microwave. Stir the cocoa powder and the melted chocolate into the puree, then spread the mixture into a chosen mold. Leave it in the refrigerator to set.

In the meantime, prepare the cream: add the rum extract and sweetener to a freshly brewed espresso. Mix the Plain Spread with the Vegan crema, then add the coffee liquid and blend until creamy using a whisk. Spread this over the base brownie layer and place it back in the refrigerator until firm.

Once the whole dessert has set, serve it dusted with low-fat Dutch cocoa powder.