Recipe: Raw Sweet Potato and Carob Brownies
These Raw Sweet Potato and Carob Brownies are a healthier, Paleo-friendly alternative to traditional chocolate brownies. With sweet potato binding the ingredients, these brownies are naturally lower in sugar, making them a perfect guilt-free treat.
Servings: 8
Calories: 200kcal
Cost: 15
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.