Fudgy sugar free sweet potato brownies with chocolate icing
Servings
16brownies
Servings
16brownies
Ingredients
Brownie
  • 500g cooked sweet potato
  • 24 dried datessoaked in boiling water for 20 mins
  • 3tbsp honey
  • 100g almond meal
  • 2tbsp coconut oilmelted
  • 1pinch salt
  • 40g coconut flour
  • 6tbsp raw cacao powder
Icing
  • 40g 70% dark chocolate
  • 1tsp coconut oil
Instructions
  1. Cut sweet potato into cubes and steam until soft. Preheat oven to 180C and line a square tin with baking paper.
  2. Soak dates in boiling water for 20 minutes or until softened. Drain and add to food processor.
  3. Once sweet potato has cooked and slightly cooled add to food processor with dates and blend until well combined.
  4. Add in honey, almond meal, coconut oil, salt, coconut flour, cacao powder and blend until well combined.
  5. Spread mixture into the pan and bake for 45 mins or until skewer comes out clean.
  6. Set brownie aside to cool completely and make icing.
  7. Melt dark chocolate and combine with coconut oil and pour over cooled brownie. Cut into 16 pieces.
Recipe Notes

166 calories per serve

Print Recipe
Fudgy sugar free sweet potato brownies with chocolate icing
sweet potato brownies health benefits chia seeds coconut sugar cacao
Course Snacks
Cuisine Chocolate
Servings
brownies
Ingredients
Brownie
  • 500 g cooked sweet potato
  • 24 dried dates soaked in boiling water for 20 mins
  • 3 tbsp honey
  • 100 g almond meal
  • 2 tbsp coconut oil melted
  • 1 pinch salt
  • 40 g coconut flour
  • 6 tbsp raw cacao powder
Icing
  • 40 g 70% dark chocolate
  • 1 tsp coconut oil
Course Snacks
Cuisine Chocolate
Servings
brownies
Ingredients
Brownie
  • 500 g cooked sweet potato
  • 24 dried dates soaked in boiling water for 20 mins
  • 3 tbsp honey
  • 100 g almond meal
  • 2 tbsp coconut oil melted
  • 1 pinch salt
  • 40 g coconut flour
  • 6 tbsp raw cacao powder
Icing
  • 40 g 70% dark chocolate
  • 1 tsp coconut oil
sweet potato brownies health benefits chia seeds coconut sugar cacao
Instructions
  1. Cut sweet potato into cubes and steam until soft. Preheat oven to 180C and line a square tin with baking paper.
  2. Soak dates in boiling water for 20 minutes or until softened. Drain and add to food processor.
  3. Once sweet potato has cooked and slightly cooled add to food processor with dates and blend until well combined.
  4. Add in honey, almond meal, coconut oil, salt, coconut flour, cacao powder and blend until well combined.
  5. Spread mixture into the pan and bake for 45 mins or until skewer comes out clean.
  6. Set brownie aside to cool completely and make icing.
  7. Melt dark chocolate and combine with coconut oil and pour over cooled brownie. Cut into 16 pieces.
Recipe Notes

166 calories per serve