These chocolate sweet potato brownies contain coconut flour but not nuts so they could be great for kids’ school lunchboxes and parties. Perfect as a treat for birthdays, Christmas, Thanksgiving or Easter, these brownies are paleo, gluten-free and dairy-free.
Ingredients
Instructions
- 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 x 23-cm 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.
Video
Nutrition
Calories: 149kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 134mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2711IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 1mg
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