Choc Brownies


This is definitely always a crowd pleaser and has only all natural ingredients. The sweet potatoes give these brownies a soft texture and the small amount of maple syrup allows for minimal sugar but a perfect amount of sweetness.

Theses little beauties are of course gluten-free. They are also dairy-free and egg-free and can easily last up to a week in the fridge. 


  • 2 medium sweet potatoes
  • 1 cup of almond meal
  • 4 tbsp cacao
  • 2 tbsp pure maple syrup
  • 5 strawberries & shredded coconut for topping
  • a pinch of sea salt


  • Preheat the oven to 180 degrees
  • Peel the sweet potatoes, cut into small pieces and steam them until soft
  • Mash the sweet potato until soft
  • Add the remaining ingredients and stir
  • Add the mixture to a lined cake tin and place sliced strawberries and coconut on top. 
  • Place in oven at 180 degrees for 30 minutes.
  • Remove from the oven and let sit for 30 minutes before cutting, to allow it time to set.

Tip: For versatility...add 6 drops of peppermint essential oils to the mixture for a choc-mint taste.