Paleo Sweet Potato Dark Chocolate Brownies (gluten-, dairy-, refined sugar-free)

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The simplicity of the ingredients, paired up with the flavor and texture of these brownies is really something to write home about. Brownie lovers usually fall into two categories: the ones who like cakey brownies, and the ones who like dense and fudgy brownies. Not to worry, this recipe will satisfy both! If you like cakey brownies, enjoy warm or as fresh as possible. If you like dense and fudgy brownies, chill overnight. However, please eat these with an open mind. They will never be as cakey, or as dense/fudgy as the traditional brownies, but they are probably as close as you can get.

My confession to you is that I have been sitting on this recipe for almost a year now…. and we’ve been secretly eating lots of them behind your back and feeling guilty about it, so now I’m sharing.

The longer the brownies sat in the fridge, the more I enjoyed them. I ate them naked, and A enjoyed them with vanilla ice cream. It’s nice to share food with him that I can eat. Usually, anything that is suitable for my diet tastes a bit off to him, but if he voluntarily wants to eat it, you know it has to be good!

PALEO SWEET POTATO DARK CHOCOLATE BROWNIES (gluten-, dairy-, refined sugar-free)

makes one 20 cm (8 inch) square pan

adapted from eat drink paleo: chocolate brownies that blew me away


  • 300 g (10 1/2 oz) sweet potato flesh, cut into big chunks
  • 2 large eggs
  • 1/2 teaspoon vanilla powder
  • 170 g (1/2 c) raw honey
  • 115 g (1/2 c) extra-virgin coconut oil, melted
  • 75 g (3/4 c) raw cacao powder (less if you prefer it less dark)
  • 1 tablespoon coconut flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon bicarbonate of soda (baking soda)


1. Line a 20 cm (8 cm) square pan with parchment paper. Preheat oven to 185 C/365 F.

2. In a food processor, blitz together the sweet potato, eggs, vanilla, honey and coconut oil until well combined.

3. Add the cocoa powder and coconut flour and process until well combined.

4. Lastly, blitz in the baking powder and bicarbonate of soda (baking soda). Pour batter into the prepared pan and bake in the middle of the oven for 25-30 minutes.

5. Let cool in pan on a wire rack. Enjoy while warm/cool, but fresh as possible if you like brownies cakey, or chill overnight for a denser brownie.


4 thoughts on “Paleo Sweet Potato Dark Chocolate Brownies (gluten-, dairy-, refined sugar-free)

  1. These exemplify what a brownie should be. The kind of brownie that other brownies aspire to be. And They are made from such wonderful ingredients that overindulgence is impossible. Thank you for making these.

  2. Pingback: Vanilla Coconut Ice Cream (dairy-, refined sugar-free) | Honey and Spice

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