Looking for a delicious brownie recipe to satisfy those chocolate cravings without the guilt of consuming too much sugar? This recipe is sugar free, paleo friendly with a great soft texture. Happy baking!
¼ cup unsweetened cocoa or raw cacao
1.5 tsp. baking soda
1 tablespoon coconut flour
0.5 tsp. sea salt
1 tsp. real vanilla
1 medium sweet potato, cooked with skin removed (about 10 oz)
2 tablespoons coconut oil
2 free-range eggs
3oz dark chocolate (aim for 80% or higher cocoa content – the higher the healthier)
For those who crave a sweeter brownie, add 1-2 tablespoons raw honey or agave – but still delicious without!
Grease a 9 x 13” baking pan with coconut oil or butter 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 cooked sweet potato and slowly add the eggs, vanilla and sweetener (if using honey or agave); 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.
Pour the brownie batter into the greased pan and bake at 350 degrees 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).