So, as you can see, I’m never going to make it as a food photographer, but I assure you that these totally healthy, low GI, sugar, gluten and dairy-free dark chocolate brownies are delicious and will satisfy those cravings without any of the post-sugar rush guilt. Add berries and natural yoghurt for a seemingly-naughty, but totally nice breakfast. Or enjoy guilt-free with your mid-afternoon cup of tea.
Ingredients:
1 medium-large sweet potato
3 eggs
1/4 cup melted raw virgin coconut oil
1/3 cup honey
1/2 tsp vanilla extract
1-3 tbsp coconut flour
1/2 tsp vanilla extract
5 tbsp raw cacao powder
1/4 tsp baking soda
Optional;
1/2 cup of walnut pieces
2 tbsp raw cacao nibs
Method:
Bake the sweet potato in a pre-heated to 180°c oven for 30-40 minutes until soft. Scoop out the soft flesh and place in a blender/ mixing bowl.
Add eggs, coconut oil, honey and vanilla extract and blend well.
In a separate bowl combine cacao powder, baking soda, a pinch of salt and between 1 and 3 tablespoons of coconut flour (the less coconut flour you use the more fudge-like and gooey the brownie will be)
Add the sweet potato mixture to the dry ingredients and mix well.
For extra crunch, add the walnut pieces and cacao nibs and mix.
Transfer mixture into a coconut-oil buttered square tin – approximately 20cmx20cm and bake at 180°c for 30-35 minutes.
Once cooled, store in tupperware in either the freezer or fridge.