Tess hosted our weekly, Well-Wednesday and made gorgeous chocolate brownies, but they are no ordinary chocolate treat - they are super moist and rich sweet potato paleo brownies which are gluten-free, grain-free and dairy-free. They taste delicious and make for a perfect healthy treat.
Why don't you give them a try?
1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
2. Combine grated sweet potato, eggs, vanilla, honey and coconut oil on a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally, add the coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9″/23cm square tin.
4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.Back