GF Choc Walnut Brownies with Salted Caramel Whip

These gluten, sugar, and dairy free brownies are so incredibly moist and dense! They freeze really well too, so they are perfect for a wholesome snack or lunch box filler. 11853926_10206168763651111_939145464_n


  • 1 medium raw orange sweet potato, peeled and grated finely (about 2 1/2 cups of grated sweet potato)
  • 2 whole eggs, beaten
  • 2 tsp real vanilla extract
  • 1/2 cup pure maple syrup, or preferred sweetener 
  • 1/2 cup of virgin coconut oil
  • 1 heaped tsp of Aluminium free baking powder
  • ½ cup of raw cacao powder
  • 2 tbsp coconut flour- no more! A little goes a LONG way!
  • 1 cup chopped walnuts

Salted Caramel Whip:

  • 2/3 cup cashew butter 11797995_10206168736450431_785781522_n
  • 1/2 cup pure maple syrup
  • 1 tbsp coconut oil
  • 1 tsp pure vanilla extract 
  • pinch pink salt, or to taste
  • splash water, if needed to a thick caramel consistency 


  • Preheat oven to 170C
  • Add vanilla, rice malt and coconut oil to a large mixing bowl over a pot of hot water and melt together. Take off the heat and cool slightly, then add sweet potato and eggs and mix well.
  • Now add the dry ingredients, combining well.
  • Pour the mixture into a cake or muffin tray, greased with a little coconut oil. Sprinkle with nuts. 11823738_10206168736490432_1518480289_n
  • Bake for 15-20 minutes. Check with a skewer- unlike a cake which will come out clean, the centre should still be ever so slightly gooey so it stays moist. Remove and cool for 5-10 minutes before carefully turning out onto a cooling rack.
  • To make the caramel add all ingredients to a small food processor or blender, and process until a smooth caramel consistency forms. If it’s too thick or seizes add a little water. 
  • If you want to pipe the caramel on, ensure you make a thick consistency, place in a piping bag and into the fridge to firm up, otherwise add dollops to each brownie and top with a walnut. 

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