A scrumptious, gluten-free and grain-free dessert alternative that also contains dietary fiber and protein! Enjoy!
Ingredients
- ¼ cup unsweetened cocoa or raw cacao
- 1.5 tsp. baking soda
- 1 T coconut flour (available at health food stores)
- ½ tsp. sea salt
- 1 tsp. real vanilla
- 1 medium sweet potato, cooked with skin removed (about 10 oz.)
- 2 T coconut oil • 2 free-range eggs • 3oz. dark chocolate (aim for 75% or higher cocoa content)
- For those who crave a sweeter brownie, add 1-2 T raw honey or grade B maple syrup – but still delicious without!
- ¼ cup chopped walnuts
Directions
- Preheat the oven to 350 º
- Grease a 9 x 13” baking pan with coconut oil to prevent the brownies from sticking.
- Using a double boiler or place a heat proof bowl on top of a pot of boiling water to melt the coconut oil and chocolate.
- In a bowl, mix together the dry ingredients (cocoa, baking soda & coconut flour).
- Using a food processor or powerful blender, puree the sweet potato and slowly add the eggs, vanilla and sweetener (if using); carefully add the coconut oil and chocolate once it has cooled a bit. Next, add the dry ingredients mixture and continue to pulse until well mixed.
- Stir in walnuts (if using).
- Pour the brownie batter into the greased pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
- **Note: these brownies are great hot, at room temperature, cold or even frozen (the sweet potato keeps them moist so they don’t typically freeze solid).
Yields 12 Servings
Nutrition information per serving: Calories 94; Total Fat 7g; Saturated Fat 4g; Carbohydrate 7g; Fiber 2g; Protein 3g; Sodium 242mg
Recipe adapted from: Yaletown Naturopathic Clinic Blog