Chocolatey Rich Paleo Brownies
Preparation time: 30 minutes
Cooking time: 1.5 hours
- 800g/28.2ozs sweet potato unpeeled
- 4 eggs
- 2/3 cup honey
- 1/2 cup coconut oil
- 2/3 cup chocolate chips
- 6 tablespoons coconut flour
- 5 tablespoons chia seeds
- 4 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- Fat pinch of salt
For frosting
- 1 large ripe avocado
- 4-5 tablespoons honey
- 4-5 tablespoons cocoa powder
Step 1 - Wash the sweet potatoes and prick them with a knife. Bake in a 180C/350F oven until soft which takes about 40 minutes or so depending on how big they are. You can also microwave them.
Step 2 - Line a 8x8 inch baking tin with parchment and keep the oven on 180C/350F. Peel and mash the sweet potato until smooth. Whisk in the eggs, honey and coconut oil. Add the chocolate chips, coconut flour, chia seeds, cocoa, baking powder and salt and mix well until combined. Scrape into the prepared tin and bake for 45-50 minutes. Cool in the tin for about 15 minutes and then place on a rack to cool further. Don't cool these in the tin because I found that there was a lot of condensation formed.
Step 3 - While cooling, place the flesh from the avocado, honey and cocoa powder in a processor and blend until smooth. I like the icing sweet and rich so I just keep adding the honey and cocoa powder until it reaches my taste. You be the judge as avocadoes are also different sizes and you may want the icing less sweet or even sweeter. Spread on top of the cooled brownie and cut into squares. These brownies need to be stored in the fridge and taste even better once cooled.