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Paleo vegan chocolate brownies
A brownie recipe low in sugar but high in taste
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Course
Cake, Dessert, Snack
Cuisine
AIP, Paleo, Vegan
Equipment
Food processor, such as Magimix
Ingredients
500
g
sweet potatoes
(Diced and steamed - no need to peel)
200
g
pitted dates
75
g
coconut oil
(at room temperature)
½
cup
maple syrup
50
g
cacao
(Or replace with Carob if Cacao hasn't been reintroduced - in which case, reduce the amount of maple syrup as Carob is sweeter)
2
tsp
bicarbonate of soda
Flours - options 1. AIP/Nut Free
125
g
tigernut flour
AIP / Nut free version
50
g
arrowroot
AIP / Nut free version
Flours - option 2. Paleo
175
g
ground almonds
If reintroduced
Optional
½
cup
sour cherries
(or nuts of your choice, if reintroduced)
Instructions
Steam the sweet potatoes until soft (about 10-15 mins). This can be done ahead
Add the sweet potatoes with the dates to the food processor and process until soft
Add all the other ingredients (apart from the sour cherries)
Blend until smooth
Fold the sour cherries by hand into the batter (it'll be quite a dense batter)
Pour into a lined & greased brownie baking tray (20cmx20cm)
Baked at 180-190°C for 45-50 mins
Leave it to cool down before cutting it into squares
Keyword
AIP, dairy-free, Egg Free, Gluten Free, grain-free, nut-free