Moist, satisfying and fInger-licking chocolatey sweet potato brownies. A brownie recipe without the sugar rush
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
233 kcal
INGREDIENTS
1x
2x
3x
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2 medium to large sweet potatoes peeled and chopped (400g)
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200 g Medjool dates ca 10
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150 g / 1 1/2 cup almond flour or ground almonds
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75 ml coconut oil or substitute with butter
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4 eggs
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1 tsp baking powder
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5 tbsp cocoa
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INSTRUCTIONS
Preheat your oven to 180C and line a small (10×7 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!
You can substitute the almond flour with 50g / 1/2 cup coconut flour.
18.8g net carbs per serving.
NUTRITION
Calories: 233kcal
Protein: 6g
Fat: 14.7g
Fiber: 4.2g
Sugar: 13.2g