Last night my husband was loudly hinting that I should make him a chocolatey treat after dinner… as he does! I am always happy to oblige because then I can have a sneaky treat as well! This recipe is really quick to whip together and so doable without any planning.
Before Real Food Pledge, my ‘go to’ quick whip up dessert was a self saucing chocolate pudding by Alison Holst, that I grew up making. It is such a goodie, but full of gluten, sugar and dairy, so not a great option. This brownie is made with sweet potato and I absolutely love the idea that you can make a sweet treat from a vegetable.
I think that this brownie is just as good as my favourite self saucing chocolate pud, if not better! If you are after chocolate, melt in your mouth yumminess then this recipe is for you!
- 200 grams raw sweet potato, peeled and grated
- ½ cup melted coconut oil
- ½ cup of honey or pure maple syrup
- 2 large eggs
- ½ cup of raw cacao powder
- 1 teaspoon of bicarbonate of soda
- 2 tablespoons of coconut flour
- 12 pecan nuts, optional garnish
- Preheat your oven to 180 degrees celsius.
- Grate the sweet potato or for a quick solution blitz in the food processor until it is finely chopped.
- In a large bowl mix together the sweet potato, oil, honey & eggs until combined.
- Add the cacao, coconut flour & bicarbonate of soda and combine all the ingredients.
- Line a small slice tin with baking paper & pour the batter into the tin.
- Top with the pecan nuts and place in the oven. Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean.
- Cut into slices & eat it hot straight from the oven or let in cool & store for later.