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So this recipe is delicious, amazing, sugar free and EASY!!! Yes, criteria met.
Just one little hurdle to get over, sweet potato inside the brownies…yep, the vegetable! Trust me on the this one, k?
I’m going to predict this will be a great Easter treat too! Deep, rich chocolate- simply SCREAMS Easter. Oh, one last thing it’s dairy and gluten free. Score!
Makes 12 pieces
1/2 cup raw cacao powder
2 cup grated sweet potato (grate as finely as possible, 2 cups equates to roughly half of a large sweet potato. use can alternatively roast it then use flesh)
2 tsp olive oil
1/4 cup coconut flour
1 tsp baking powder
1 tsp cinnamon
8(ish) drops of vanilla stevia or 3 tbsp Rice Malt syrup
1-2 vanilla beans
Powdery stuff first: Cacao, cinnamon, baking powder, coconut flour. Next add wet: eggs, oil, vanilla beans and sweet potato and stir to combine. Muffin mix is what you will be left with. Don’t over beat.
FYI: Coconut flour drinks up moisture/wetness so don’t add anymore than 1/4 cup
Next place in a greased or silicone baking dish and place in pre heated oven (180) for roughly 25 minutes. Except a slightly crunchy top with moist (what a filthy word!) insides…(what is happening here?)
Enjoy with a strong cup of black tea
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