Sweet Potato Brownies

These flourless brownies not only taste delicious but are also low in glycemic index and high in antioxidants from raw cacao and sweet potato.

Makes: 10 – 15 squares
Preparation time: 60 minutes


  • 2 cooked medium sweet potatoes (around 300g)
  • 2 whole eggs
  • 30g walnut halves, chopped
  • 1/2 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1/3 cup almond flour
  • 1 tbsp coconut oil + greasing
  • 1 tsp vanilla essence
  • 1 tsp baking soda
  • 1/2 tsp sea salt


Preheat the oven to 165 degrees Celsius.

In a food processor, using an S blade, blitz the sweet potato until you get a puree consistency.

Whisk together the eggs, honey, vanilla essence and salt.

Add the cacao powder, baking soda, coconut oil, almond flour and sweet potato puree. Mix well with a spatula then add the walnuts.

Transfer the batter into a greased baking dish and bake for 40 to 45 minutes.

Test with a toothpick – poke it in the brownie – it should come our clean.

When ready, take out of the oven and leave to cool on a wire rack.

Slice into individual pieces.


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