Sweet Potato Brownies (gf + df)

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium)

• 1/3 cup melted coconut oil

• 1/3 cup pure maple syrup

• 3 eggs (or flax eggs for vegan)

• 1 tsp vanilla extract

• 1/3 cup raw cacao powder

• 1/2 cup almond flour or gluten-free plain flour blend

• 2 tbs tahini (optional, but elite!)

• 1/4 tsp sea salt

• 1/2 tsp baking soda

• 1/3 cup cacao nibs (fold through + extra for topping)

• Hemp seeds for topping

Method

1. Preheat oven to 175°C (fan 165°C).

2. Line a small square tin (approx 20cm x 20cm).

3. In a bowl, whisk:

• sweet potato

• coconut oil

• maple syrup

• eggs

• vanilla

4. Stir in cacao powder until smooth.

5. Fold in almond flour, salt & baking soda.

6. Fold through tahini and cacao nibs.

7. Pour into tin, sprinkle extra nibs and hemp seeds on top.

8. Bake 18–25 mins.

18–20 mins = fudgier

22–25 mins = more set

Let cool completely before slicing (important for texture).

Optional Add-Ins

• 1 tbsp collagen peptides (no texture change)

• 2 tbsp almond butter for extra richness

• Pinch cinnamon

• Espresso powder for deeper chocolate flavour

Serve warm with a dollop of your favourite yogurt