Recipes, Sweet Treats
Comment 1

Sweet Potato Caramel Chocolate Brownies

Holy crap. Holy wow. Holy Sweet Potato, you make my mouth water?

Screen Shot 2015-08-20 at 3.29.11 pm

One of my favourite foods and must-haves is Sweet potato.. especially as chips, baked and stuffed with cauliflower coleslaw, baked until its caramel and sweet, as gnocchi and right now, IN BROWNIES!

I have to admit the first time I ever tried cooking these I danced and boogied (and maybe twerked like queen b) my way around the kitchen in shock that 1) they turned out just how I wanted them to 2) they weren’t burnt  3) i hadn’t eaten half the mixture before it went into the oven! 4) i made a dessert completely vegan, gluten, dairy and refined sugar free!

Now on the second try? I just wait until their cooked and then eat half the mixture. Hehe, kidding. Just kidding. But seriously, these brownies are the fudgiest, incredibly addictive, softest, melt-in-your-mouth chocolatey brownies your taste buds will ever by tantalized by….


  • 2 sweet potatoes, cut into 5cm circles, skin on for extra fibre
  • 1 Cup (20) medjool dates, pitted
  • 1 Cup almond (or hazelnut) meal
  • ½ cup cacao powder
  • ½ cup arrowroot flour (gluten free flour replacement)
  • ¼ cup maple syrup or sweetener of your choice
  • ½ cup desiccated coconut

How to make:

  1. Line a baking 30 x 20cm baking tray (standard) with baking paper and pre-heat oven to 180 degrees.
  2. Cut sweet potato into 5cm circles and place into a steamer until very soft (20 mins). You want the potato to look a dark orange and be soft enough to mash.
  3. Add sweet potato, medjool dates, cacao into a high-powered food processor and blend until combined enough to resemble a smooth appearance.
  4. Add almond meal, arrowroot flour and coconut and blend until all ingredients are completely mixed through. At this stage the mixture should be smooth and thick. If its a little sticky, add a tablespoon of almond meal until you you’re happy with the consistency.
  5. Scoop mixture into baking tray and using the back of a spoon or pressing firmly with your palms, smooth and even out . Its important to make sure the brownie mixture is even otherwise you will end up with different thickness.
  6. Place in oven for 15- 20 minutes and when soft and spongy, remove from oven and cool for 10 minutes before slicing into squares.

Also try with: A layer of chocolate icing – melt 1/2 cup coconut oil + 1 tbsp cacao, pour on top and place in freezer for 6 minute to set.

ENJOY and let me know what you think and how you go, if you plan on making these! 🙂

– Love, Kaelli


1 Comment

  1. Pingback: Crispy Sweet Potato Fries | wholesomekay

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