- 16
- 30 mins
- 50 mins
Ingredients
- 3 oz. unsweetened baking chocolate
- 6 tbsp coconut milk
- 5 tbsp coconut oil
- 1 cup honey (vegan option: 1 cup maple syrup)
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 6 tbsp unsweetened cocoa powder
- 6 tbsp coconut flour
- 6 tbsp tapioca flour
- 2 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Preparation
Step 1
can actually eat and enjoy. My family follows a paleo diet (i.e. no processed foods, no grains), and I myself have a long list of food sensitivities that cause eczema flare-ups. These sensitivities include grains, dairy, eggs and nuts, which pretty much make baking an interesting and sometimes seemingly impossible challenge.
, but they took some tweaking to make them fudgy, but a little more cakey, and thus become the best brownie recipe ever. I don’t even say that lightly, because a good brownie is a great treat indeed, never mind that they’re actually delicious and eggless brownies!
Preheat oven to 350 F.
In a double boiler (or a metal mixing bowl resting in a pot of water), melt the unsweetened baking chocolate, coconut milk and coconut oil over medium heat. Once the chocolate has melted into a uniform mixture, remove from heat.
To the mixing bowl, add the honey or maple syrup, mashed sweet potato, vanilla, salt and baking soda. Blend well with hand immersion blender.
Slowly add the cocoa powder, coconut flour and tapioca powder and mix with a rubber spatula until uniform.
Pour batter into a 8" x 8" baking pan.
Wow! I’m so happy to have found you and your great recipes. These brownies are terrific! I used about 3/4 C maple syrup and the consistency is good and they are sweet enough for us. I also made your vegan pumpkin pie for Thanksgiving. Thank you for the grain free and EGG FREE recipes. Makes my family very happy!
I will have to make these to try and then make for gifts for my vegan and egg & grain free friends. Thabks for sharing
I used a gluten free flour blend and brown rice flour. I used pumpkin as I didn’t have any sweet potatoes. Soo good. Thank you so much for sharing such a hit. I did half with chocolate chips and half with a raspberry sauce drizzled on top before baking. Came out so amazing!
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