This recipe from eatdrinkpaleo that popped up my screen when I was searching for ‘Paleo brownies made with sweet potato’, and boy I’m glad it did! I’ve tweaked it slightly, and it is ridiculously good – incredible! Yum. Yum. Yum!
Please be aware that it contains sweet potato and honey, and will therefore be higher in carbs than other recipes on here – this is Paleo, not LCHF. To reduce the carb count you could try Xylitol or stevia as the sweetener (I haven’t tried this yet). Punch the numbers into MyFitnessPal to calculate whether or not this will fit into your macros for the day. Remember, it is a treat food – not an everyday dessert! 🙂
- 1 medium sweet potato, peeled and quartered
- 3 whole eggs
- ½ cup melted coconut oil
- ⅓ cup honey
- 2 tsp. vanilla extract
- ½ cup raw cacao powder, sifted
- 2 tsp. baking powder
- 2½ Tbsp. coconut flour
- Preheat oven to 185°C – oven must be hot before putting the brownies in.
- Add peeled sweet potato to Thermomix and purée 1 minute, speed 7 (you may need to stop halfway to free it up from the blades). Sweet potato should now be a creamy consistancy.
- Add all other ingredients Mix at Speed 5 for 40 seconds.
- Pour mixture into a baking dish lined with baking paper and lightly greased.
- Bake 25-30 minutes.
- Transfer the brownies (paper and all) to a chopping board and cut it into squares.
- Add cacao nibs for a chocolatey crunch.
- Add desiccated coconut
- Use rice malt syrup in place of honey
- Drizzle with some melted chocolate
- For egg-free, replace the 3 eggs with 3Tbsp of golden flax seed flour and 9 Tbsp. water
- Turn it into a self-saucing pudding by pouring the mixture into a greased baking dish, pouring 1 cup of boiling water gently over the top (place a spoon upsidedown and pour the water over that so you don’t make a big hole in the mixture! Drizzle with 2 Tbsp. of rice malt syrup and sprinkle with 2 Tbsp. raw cacao powder. Bake for 45 minutes at 180C.