Preheat oven to 180 degrees and line a slice tray
Add peanuts into a food processor and processing until ground – they should resemble almond meal consistency.
Add 1.5 cups of the cooked sweet potato to the food processor and process until nice and smooth.
In a mixing bowl add all ingredients and mix until well incorporated. If your mixture is too dry add a little more peanut butter
Press mixture into a lined tin to your desired thickness. Place in the oven to cook for approximately 40-45 minutes until they are set. They won’t cook hard and will still be soft but the edges should easily come away from the sides and there should be no wiggling of the mixture. If the mixture is still very wet and not set, cook a little longer.
Place brownies in the fridge to cool for at least 30 mins
To make the ganache, start by adding the coconut cream to a small saucepan and bringing to a boil, turn the heat off and add chocolate in. Allow chocolate to melt before stirring to become a ganache and coating the brownies.
Decorate with extra drips of peanut butter, peanuts and chocolate shavings