Sweet Potato Paleo Brownies With Chocolate Coconut Frosting
Paleo brownies recipe & content provided by Jordan Pie
These fudgy paleo brownies are incredibly nourishing and nutrient dense — making them the perfect Easter treat for grown-ups and kids. Did you know that cooked and cooled sweet potato is rich in resistant starch? Resistant starch selectively stimulates the good bacteria in our intestines, helping to maintain a healthy balance of bacteria.[1] Meaning, these Chocolate Sweet Potato Paleo Brownies are actually good for your gut health!
These ultra-rich paleo brownies are completely free from added sugar, eggs, nuts, gluten, seeds and dairy — but more importantly, are ridiculously delicious.
Sweet Potato Paleo Brownies With Chocolate Coconut Frosting
Makes: 12 Squares
Brownie Ingredients:
- 1 1/2 cups cooked sweet potato
- 1/2 cup melted coconut butter (or 2 Tbsp cashew or almond butter plus 2 Tbsp coconut butter)
- 1/2 cup melted cacao butter
- 2 pinches of salt
- 2-3 teaspoons cinnamon
- 2 teaspoons pure vanilla extract
- 3/4 – 1 cup Lakanto Monkfruit (or your preferred sweetener to taste)
- 3/4 – 1 cup cacao powder
- Optional:1 tablespoon organic ginger powder
Brownie Instructions:
Preheat the oven to 350 F and line a bread loaf tin with baking paper.
- Add the sweet potato to a food processor and blitz until it’s smooth and lump-free.
- Add the remaining ingredients and blend together until evenly combined.
- Taste the batter and adjust the sweetness, cinnamon or salt if needed, and re-blend.
- Scoop the mixture into the pre-lined tin and spread it out evenly.
- Place it in the oven and bake for 35 minutes. It will still be a little soft to touch after 35 minutes, but remove it from the oven and allow it to cool down.
- Place it in the fridge to cool down completely.
- When it’s set, slice into squares and enjoy. If you’re adding the frosting, spread it on top of the brownie slab and then slice it into squares.
- Serve and savor each bite.
Frosting Ingredients:
- 2 ripe medium avocados
- 1/3 – 1/2 cup cacao powder
- A pinch or two of salt
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil, melted
- 4 tablespoons thick coconut cream (add more as needed to create a thinner frosting)
- Sweetener of your choice, to taste (I used stevia)
- 1/2 – 1 teaspoon pure vanilla extract
Frosting Instructions:
1. Add all your ingredients (starting with 1/3 cup cacao powder and 4 tablespoons of coconut cream) to a small blender or food processor and blitz until smooth and creamy.
2. Scrape down the sides and re-blend the mix.
3. Taste the mix and add more salt, sweetener, cacao powder, or vanilla if desired.
4. If the mix is too thick for your own preference, keep adding in 1-2 tablespoons of coconut cream at a time until you reach your desired consistency.
5. Scoop the frosting into a bowl and place it in the fridge to set. Then spread it out onto your brownies evenly. Alternatively, spread the frosting onto your brownie straight away and then place in the fridge to set.
6. Slice the brownies into squares and top with your favorite garnishes.
Nutrition facts per serving (without frosting):
- Calories: 208
- Total Fat: 8g
- Sodium: 106mg
- Carbohydrates: 10g
- Dietary Fiber: 3.5g
- Total Sugars: 1.9g
- Protein: 2.5g
- Potassium: 230mg
Nutrition facts per serving (with frosting):
- Calories: 305
- Total Fat: 17g
- Sodium: 159mg
- Carbohydrates: 14g
- Dietary Fiber: 6.6g
- Total Sugars: 2.2g
- Protein: 3.7g
- Potassium: 406mg
