I’ve fallen a little bit in love with carob recently. It’s a richer, less sweet alternative to chocolate, and it makes wonderfully intense brownies and ‘hot chocolates.’ I’ve adapted my go-to raw chocolate brownie recipe to include carob instead of cocoa. The secret ingredient in these brownies is sweet potato. Not only does it bind the brownies together effortlessly, but it also brings the sugar content right down as it is a direct alternative to honey or extra dates.
Sweet potatoes add a natural sweetness and a dense, moist texture that makes these brownies irresistibly fudgy. Carob, with its deep, earthy flavour, complements the sweet potato perfectly, creating a unique and indulgent dessert. These brownies are not just for those following a Paleo diet; they are a hit with anyone who loves a rich, satisfying treat without the guilt.
Whip up a batch of these in just 10 minutes and enjoy them throughout the rest of the week. They store well in the fridge, making them a convenient snack or dessert whenever you need a little something sweet.
Recipe: Raw Sweet Potato and Carob Brownies
Equipment
- Food processor
- Square cake tin
- Parchment paper
Ingredients
- 1 Sweet potato medium, peeled and diced
- 1/2 cup Walnuts
- 1/2 cup Pecans
- 1/2 cup Coconut Shredded, unsweetened
- 2 tbsp Coconut oil Melted
- 1/2 cup Dates Soaked for 30 minutes and drained
- 1/2 cup Carob or ¼ cup carob, and a ¼ cup + 2tbsp cocoa for less intense brownies
- Pinch sea salt
- Dash Vanilla extract
- Dark chocolate chips / cacao nibs / goji berries optional
Instructions
- Line a square cake tin with a little parchment paper and set aside.
- Steam the diced sweet potato for around 10 minutes until soft. Set aside to cool.
- In your food processor, blitz the walnuts, pecans, and coconut until crumbly. Add the coconut oil, dates, and sweet potato, and process again until a sticky dough is formed.
- Add the carob, sea salt, and vanilla before whizzing together again. For a bit of extra texture, stir in (but don’t process) some dark chocolate chips, cacao nibs, or goji berries.
- Spread the brownie mix evenly throughout the cake tin, before leaving to set in the freezer for around an hour. Store in the fridge for up to 5 days.
Creating these brownies allows you to indulge in a rich and satisfying treat that aligns with your Paleo lifestyle. The combination of sweet potato and carob provides a delightful texture and flavour that mimics traditional brownies, without the use of grains or refined sugar. These brownies are perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying delicious desserts.
These Raw Sweet Potato and Carob Brownies are not only delicious but also versatile. You can add various toppings like dark chocolate chips, cacao nibs, or goji berries to enhance their flavour and texture. They make an excellent snack or dessert option for both kids and adults, ensuring everyone can enjoy a sweet treat without compromising on health.
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