Guilt-Free Sweet Potato Brownies
These Sweet Potato brownies are creamy, super chocolatey, healthier than an average brownie, and incredibly yummy! The best part is that they are sugar, gluten, dairy, flour, and eggs-free. These brownies are the perfect balance between healthy and delicious.
Equipment
- Food Processor
- Measuring cups
- Parchment paper or Baking Mat
- Baking tray
- Mixing Bowl
- Silicone Spatula
- Oven
- 8x6 inch Glass Baking Dish
Ingredients
To prepare the batter:
- 2 medium Sweet Potatoes
- 1 big Banana (ripe)
- 1/2 cup Shredded Coconut (unsweetened)
- 1/2 cup Cocoa Powder (unsweetened)
- 1 tbsp Ground Cinnamon
- 1/2 tbsp Orange Zest (organic)
- 1/4 tsp Salt (Himalayan Pink Salt)
- Walnuts
- Avocado oil
To prepare the coverture:
- 1/4 cup Coconut oil (virgin & melted)
- 1 tbsp Cocoa Powder (unsweetened)
- 1 tbsp Orange zest
- 1 tbsp Honey
- Walnuts, Raisins & more Orange zest
Instructions
- Firstly, wash the sweet potatoes well, carefully removing all the dirt and soil residues they may have in the peel since we will use them with the peel and everything.
- Then, cut the sweet potatoes into thin slices. Be aware of using a sharp knife since sweet potatoes are a bit tough to cut. Place the sweet potato slices on a baking tray, spray with avocado oil, and stir so that they are all well coated.
- In an oven preheated to 400 ℉, bake the sweet potatoes for about 30 minutes or until tender to touch.
- While the sweet potatoes are cooking, take three small oranges and, with a box grater, make the zest you will need to prepare the batter, the coverture, and to garnish these brownies.
- To prepare the batter, add the baked sweet potatoes, a ripe banana, shredded coconut, cocoa powder, ground cinnamon, orange zest, and salt to a food processor. Mix everything until the ingredients are well combined.
- Then transfer the batter to a bowl and add some walnuts that you can squish with your hands. And continue mixing well until the walnuts pieces integrate well with the dough. You can skip this step, but adding the walnuts at this point will give the brownies that crunchy texture that we all love.
- Line an 8×6-inch glass baking dish (or similar-size mold) with parchment paper and spray with some avocado oil to prevent the brownies from sticking.
- Transfer the batter to your parchment-lined baking mold and spread it into an even layer using a silicone spatula.
- Bake on the center rack at 375℉ for 40-45 minutes, depending on the oven you are using. The brownies edges should appear slightly dry, and if you insert a toothpick into the center, it should come out mostly clean. Then, remove from oven and let cool in the mold for 30 minutes – 1 hour.
- Lift out of the mold, keeping the parchment paper, and place on a plate.
- Make the coverture by mixing some melted coconut oil, cocoa powder, orange zest, and honey. Mix all the ingredients well and pour over your brownies, making sure to cover the entire surface very well.
- Top these brownies with some walnuts, raisins, and orange zest.
- With a knife, cut into 12 portions without removing the parchment paper.
- Put your brownies in the fridge and let them chill for a few hours until the coverture is solid. ⋆This step is essential since these brownies' texture is softer than the one prepared with flours, so when the coconut oil cools, it will give them more consistency and solidity. If you try to remove the parchment paper at this point, the dough might fall apart.
- Remove the parchment paper, serve on a plate and Let's Eat!
Notes
- While you can use any sweet potato variety to make this recipe, I really love orange sweet potatoes. I like their texture and sweetness, and it seems to me that they are perfect for preparing these brownies.
- You can use any kind of nuts you like to replace the walnuts if you haven't some on hand.
- When preparing the orange zest, be sure to turn the orange as you go and try not to get too much of the peel's white part, which is more bitter and has less flavor.
- I know that when you finish these brownies, your mouth will water, and you will be eager to try them, but be patient. It would be best if you let them cool completely in the refrigerator to get a better texture.