Paleo Sweet Potato Brownies

These gluten, sugar, nut and dairy free sweet potato brownies are so incredibly moist and dense! They freeze really well too, so they are perfect for a wholesome snack or lunch box filler. Best of all you can now get all these ingredients at Woolworths and Coles- even the coconut flour! Screen Shot 2014-09-01 at 11.16.32 AM


  • 1 medium raw orange sweet potato, peeled and grated (about 2 1/2 cups of grated sweet potato)
  • 2 whole eggs, beaten
  • 2 tsp real vanilla extract
  • 1/2 cup rice malt syrup* (or raw honey or pure maple syrup)
  • 1/2 cup of virgin coconut oil
  • 1 heaped tsp of Aluminium free baking powder
  • ½- 3/4 cup of unsweetened cocoa powder- depending how dark you prefer
  • 2 tbsp coconut flour- no more! A little goes a LONG way!
  • Optional- few drops of stevia if you prefer sweet brownies opposed to dark bitter chocolate



  • Preheat oven to 175C
  • 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 add sweet potato, and eggs and mix well.
  • Now add the dry ingredients, combining well.
  • Pour the mixture into a baking dish or cake tin greased with a little coconut oil.
  • Bake for 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 the tin and cool for 5-10 minutes before carefully turning out onto a cooling rack.

Serving Suggestions:

  • Drizzle over some melted dark chocolate for icing
  • Add your fav toasted nuts, nut butter or frozen raspberries to the brownie mix
  • Great served as a cake with my wholesome choc ganache icing!
  • bake in muffin or slice tray

*PS The benefits of rice malt syrup is it is a fructose free sweetener, however it is not as sweet as honey or maple syrup. Add a few drops of stevia if preferred to bring the level of sweetness up a notch without adding more sugar.

Optional Peanut butter whip icing: 10418960_716359575080035_4630837727201143764_n

  • 1 jar peanut butter or preferred nut
  • 1/3 cup rice malt syrup
  • 1/4 cup coconut oil
  • vanilla to taste

Use a food processor or whisk to whip ingredients together- do nut use a blender it will curdle! Pipe onto individual brownies.

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