These chocolate sweet potato brownies contain coconut flour but not nuts so they could be great for kids school lunchboxes and parties unless you’re not allowed to bring coconut-based treats. Perfect as a treat for birthdays, Christmas, Thanksgiving or Easter, these brownies are paleo, gluten-free and dairy-free.
1 medium sweet potato – 2-3 cups when grated
2 whole eggs
1/2 cup melted coconut oil
1/3 cup raw honey
2 teaspoons vanilla extract
1/2 cup raw cacao powder, sifted
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
3 tablespoons coconut flour
- Preheat the oven to 185 °C (365 °F), making sure the oven is hot before you put the brownies in. Line a baking tray with lightly greased baking paper. I used a 9″/23cm square tin.
- Combine the grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together until well incorporated. Then, add the cacao powder, baking powder and baking soda and combine. Stir in the coconut flour last.
- Once combined, pour the mixture into a baking tray and pop in the oven. Cook for 25-30 minutes.
- Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin. Cut into squares and dust with a little extra cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top.
- Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt.
- Serving Size: 1 brownie
- Calories: 149
- Sugar: 8.7 g
- Sodium: 125.9 mg
- Fat: 10.5 g
- Saturated Fat: 8.2 g
- Carbohydrates: 13.7 g
- Fiber: 2.3 g
- Protein: 2.3 g
- Cholesterol: 31 mg
Keywords: Chocolate Recipes, Sweet Potato Recipes, Sweet Potatoes, Paleo, Grain-Free, Brownie Recipes