Tuesday, 7 March 2017

Gluten Free, Sugar Free Sweet Potato Brownie


  • 2 cups sweet potato puree
  • 2 cups peanut or almond butter OR allergy-friendly sub
  • 1 tsp pure vanilla extract
  • 1/2 cup + 2 tbsp GF flour (I use this blend)
  • 1/2 cup mini chocolate chips + more for the top, optional
  • 1 1/2 cups coconut sugar 
  • 3 scoops hemp protein powder
  • 1/2 cup + 2 tbsp cocoa powder
  • 2 1/2 tsp baking soda
  • 1/4 tsp salt


Preheat oven to 325 F.

Line an 9-inch pan with parchment paper or grease well.

Throw all the ingredients together in a Kitchen Aid (minus the chocolate chips) and mix until smooth.

Fold the chocolate chips in.

Spread evenly throughout pan.

Bake on the center oven rack 20-40 minutes. It will look a little underdone, but it firms up as it cools. (If you're having trouble with it cooking in the centre put tin foil over it and cook as long as you need)

Adapted from here

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