Sweet Potato Brownies
Moist, satisfying and fInger-licking chocolatey sweet potato brownies. A brownie recipe without the sugar rush
Servings: 12
Calories: 233kcal
Ingredients
- 2 medium to large sweet potatoes peeled and chopped (400g)
- 200 g Medjool dates ca 10
- 150 g / 1 ½ cup almond flour or ground almonds
- 75 ml coconut oil or substitute with butter
- 4 eggs
- 1 teaspoon baking powder
- 5 tablespoon cocoa
- optional: cacao nibs to decorate
Instructions
- Preheat your oven to 180C and line a small (10x7 inch) baking tin with baking paper
- Peel your sweet potatoes, cut them into pieces, toss in a little oil and roast in the oven for 20 minutes until they are very tender.
- Throw them in your food processor with the pitted dates and blend until you have a wonderfully gooey mixture.
- Add the remaining ingredients and mix until well-combined
- Pour mixture into the tin a and bake for 25-30 minutes or until you can pierce it with a knife bringing it out almost dry.
- Let it cool a little before cutting!
Notes
You can substitute the almond flour with 50g / ½ cup coconut flour.
18.8g net carbs per serving.
Nutrition
Calories: 233kcal | Total Carbohydrates: 23g | Protein: 6g | Fat: 14.7g | Fiber: 4.2g | Sugar: 13.2g