Chocolate brownies with a healthy twist

Brownies with a healthy twist.

By Tania Phillips

Looking for a sweet treat for the kids that has plenty of the good things?

On the surface these are tasty chocolate brownies but they are vegan friendly and hiding a secret ingredient – sweet potato.


makes approx. 12 brownies


400g sweet potato, peeled, diced

2/3 tahini

¼ cup coconut oil

1/2 cup cacao

Pinch salt

2/3 cup maple or honey

2/3 cup coconut milk

50g ground almonds

100g cauliflower flour or gluten free plain flour

1 tsp baking powder

3 tsp cacao powder

4 tbsp coconut oil

3 tbsp honey or maple syrup

1 cup coconut milk

Pinch salt Icing sugar, to serve (optional)


Steam or boil the sweet potato until cooked and soft then drain and mash. Preheat oven to 175C. In a mixing bowl, combine the sweet potato, tahini, coconut oil, milk, cacao, salt and honey.

Sift together the dry ingredients and fold through into the sweet potato mixture. Pour the mix into a shallow small rectangle 12cm x 30cm baking tray. Place in the oven and bake for 25-30 minutes.

For the icing, combine all ingredients into a small saucepan and stir over a low heat to combine then remove from the heat and cool completely.

Once cooked, remove the brownie from the oven and allow to cool, then turn out and cut into squares, dust with icing sugar and pour over icing when ready to serve.


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