These flourless brownies are very high in fibre due to the sweet potato, carob and flax. They are also a source of healthy fats, no matter if you choose olive oil, grass-fed butter or coconut oil. Take this recipe a step further and slather them in ginger scented almond butter frosting!
Sweet Potato Carob Brownies
- 2 1/2 cups (350 grams) raw sweet potato (any colour will do—about 1 whole medium potato)
- 1 tsp baking powder
- 1/4 tsp salt
- *1 cup carob powder (raw or roasted)
- 2 Tbsp ground flax seed
- 2 large free range eggs
- 2 tsp vanilla extract
- *1/2 cup honey
- 1/2 cup olive oil (or, melted butter/coconut oil)
- Grate sweet potato, leaving skin intact if you like! Set aside.
- Sift and whisk together dry ingredients.
- In a separate bowl, whisk wet ingredients.
- Add dry to wet ingredients and stir to combine.
- Stir in grated sweet potato.
- Pour into a lined pan, about 9X9 in size.
- Bake at 350F for 35-40 minutes, until set and no longer jiggly.
- Allow to cool completely before icing.
*The amount of carob can vary: for a richer more decadent brownie use one whole cup, for a lighter brownie use one half cup or three quarters. As you can see in this picture, I made the more decadent version 😉 You can also use less honey, say one third cup, or swap maple syrup for the honey.
Ginger Scented Almond Butter Frosting
- 1 Tbsp fresh ginger, grated, juiced
- 2/3 cup almond butter
- 1/3 cup coconut oil, softened
- 1 Tbsp honey
- 1/2 teaspoon vanilla
- 1/4 teaspoon lemon juice
- pinch salt
- Squeeze juice from grated ginger.
- Beat all ingredients together with mixer.
- Remove cooled brownies from the pan. I like to cut them with a wet knife before icing them.
- Spread the icing on top and either serve them room temperature or chilled. (When chilled the icing will become more fudge-like.)
Source: Natural Chef Lisa Virtue, virtuegourmet.com