Guilt-free Chocolate Brownies ... what more is there to say? :D
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 400 g sweet potato roasted, cooled
- 1/3 cup coconut oil
- 1/3 cup maple syrup or honey
- ½ cup cacao
- Pinch salt
- 1/3 cup tahini
- 2/3 cup coconut milk
- 1/3 cup ground almonds
- 1 cup Pompom Paddock Flour Mix
Preheat oven to 170C.
In a mixing bowl, crush the sweet potato with a fork or whisk until smooth then add the coconut oil, maple syrup, cacao, salt, tahini and coconut milk and mix well to combined.
Fold through the almonds and cauliflower flour.
Pour the mix into a lined rectangle baking pan approx. 15cm x 20cm and bake for 30- 35 minutes, until slightly firm. Allow to cool completely before cutting into squares.