I love going on a little food adventure and trying something new, breaking a few rules, and reinventing something traditionally not so good for you….and these chocolate brownies really nailed the brief! Sweet potatoes are a beautiful, clean eating vegetable, and who knew, but they pair perfectly with chocolate. Plus we are substituting any cheap ‘filler’ type of ingredients. No white flour. No corn starch. No potato or tapioca starch. Just real food.
With this idea, now consider that any vegetable you can grate (beetroot, zucchini, pumpkin, etc…), that has a mild or sweet flavour, can take the place of some of your ‘flour’ part of baking.
In the blender add:
- 1/4 cup lakanto
- 1 small roasted beetroot peeled (Optional. To prep just bake whole in in oven wrapped in foil til soft, cool a little, then peel of the skin, only add equivalent to a few tablespoons otherwise the flavour takes over)
- 1/2 Cup Coconut Oil liquefied (place jar in bowl of hot water)
- 1/4 Cup Cacao Butter liquefied (this is amazing chocolate butter, if you can’t find just use dairy butter or all coconut oil)
- 1/4 Cup Butter, softened
Blend well. This turns the most beautiful color with the beetroot!
In one bowl add:
- 3 eggs, beaten
- 1 tsp vanilla
- 2 cups grated sweet potato (I use the peel)
In another bowl sift together:
- 1/4 cup coconut flour
- 3/4 cup raw cacao powder
- 1/2 tsp wattle seeds or instant coffee (Optiona)
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- pinch of salt
Now mix it all up in one bowl, add the dry part last and mix well by folding the wet onto the dry. Add a little water (about 125ml) as needed just to make it all stick together. The batter will be heavy and dense, not too runny.
Grease a baking pan with coconut oil and pop into at preheated oven (180/350) for about 30-35 minutes.
Cool a little then slice em up and serve.