Skip to content

Sweet Potato Brownies

Sweet Potato Brownies
Carbs 17g
Time 30 mins
Calories 182
Serves 10 brownies people
Veg Servings 1


  • 1 Pouch Fullgreen Riced Sweet Potato
  • 1/2 cup coconut sugar
  • 4 tbsp cocoa powder
  • 3/4 cup ground almonds
  • 1/4 cup buckwheat flour
  • 2 heaped tbsp coconut oil
  • 2 whole eggs
  • Tsp baking powder
  • Pinch salt
  • Dash of vanilla extract
  • Handful chopped almonds
  • 2 tbsp smooth almond butter
  • Heaped Tbsp maple syrup
  • Almond milk
  • Pinch of pink himalayan salt


  1. 1 Preheat your oven to 180c and line a brownie tray with grease proof paper.
  2. 2 In a food processor, combine the riced sweet potato, coconut sugar and coconut oil, then blend until smooth and well combined.
  3. 3 Crack in the eggs and pour in the vanilla extract, then blend again.
  4. 4 Pour this into a mixing bowl, then fold through the dry ingredients so that you're left with a smooth, velvety batter.
  5. 5 Transfer this into the brownie and smooth over the surface. Scatter the almonds over the top and pop these into the oven to bake for around 20 minutes.
  6. 6 Meanwhile, for the caramel souce, mix together the almond butter, sweetener of choice, salt and gradually drizzle in the almond milk until you get the desired consistency.
  7. 7 Remove the brownies from the oven and allow to cool before slicing into portions.
  8. 8 Drizzle over the sauce and serve!


There are no comments on this post. Be the first!

Rate this Recipe

Please note, comments need to be approved before they are published.

Shopping cart

Your cart is currently empty.