Chocolate Brownies

CB 5.jpgAnd so we’ve reached the final day of the week of sugar-free posts. For the final day I thought I would share with you a sugar-free dessert. These are refined sugar-free brownies. They get sweetness from honey and the sweet potato and are deliciously chocolatey. I made these over Christmas and refused to tell people what was in the until after they’d tried them. My family and friends loved them and kept coming back for more. Once I told them that one of the main ingredients was sweet potato they couldn’t believe it. They have a gooey texture, which in my opinion are the best types of brownie.
CB 6.jpgThese brownies absolutely prove that you don’t need sugar to have a rich, gooey chocolate dessert. They are also paleo, gluten-free & vegetarian and so suit many different dietary needs (Bonus!)
So I hope you’ve enjoyed this week of posts and have maybe learned something you didn’t know before. My biggest hope though is that at least one person who’s read these posts have decided to lower the sugar intake. Even if you haven’t decided to cut it out completely (I understand this is a big commitment) I hope you’ve reflected on your intake now and are making a slightly more conscious effort to reduce your sugar intake.
Although the week of posts is over, fear not I will be back soon with some more healthy and sugar-free eats! Happy end of the week!

Chocolate BrowniesCB 7

Serves: 20                   Difficulty: Easy                        Time: 1 hour 30 minutes


  • 1 small sweet potato* (2 Cups) (Grated)
  • 1 ½ Eggs (Whisked)
  • ⅓ Cup of Coconut Oil (melted)
  • ¼ Cup of Honey
  • 1 ½ Tsp of Vanilla Extract
  • ⅓ Cup of Cacao Powder
  • ¾ Tsp Baking Powder (Omit for Paleo)
  • ¾ Tsp of Baking Soda
  • 3 Tbsp of Coconut Flour


  1. Preheat the oven to 185° C and grease and line a baking tray (I used a 20x20cm to make 20).
  2. Combine the sweet potato, eggs, vanilla, honey and coconut oil in a large bowl.
  3. Stir in the cacao powder, baking powder and baking soda before finally adding the coconut flour**.
  4. Pour the mixture into the baking tray and cook for 25-40 minutes.
  5. Remove from the oven and allow to cool in the tin for 5-10 minutes before removing from the tin and placing on a cooling rack to cool completely.

*Ideally white sweet potato

** Don’t be tempted to add more coconut flour as this will dry out the brownies.



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