This recipe is posted by request 🙂 The brownies are very moist and the cacao makes them quite intense, but they are not very sweet. Which is a good thing if you are on a low-carb or low-sugar diet, as they won’t overwhelm you with sugaryness!

They are good pre-ride and post-ride fuel, but I wouldn’t necessary recommend them for during a ride. I tried, and found that breathing and inhaling cacao is not a good combination!

Ingredients

• 3 cups of grated sweet potato (approx 1 large or 2 small sweet potatoes), raw
• 2 eggs
• 1/2 cup oil (I used a combination of avocado and hazelnut oil, as it was what I had handy. You could also use coconut oil or butter)
• 1/3 cup honey or other sweetener
• 1-2 teaspoons of vanilla extract
• 1/3 – 1/2 cup of cacao powder, sifted (I used 1/2 cup but might try 1/3 next time, it was quite a strong flavour)
• 1 teaspoon baking powder
• 1 teaspoon bicarb soda
• 2 1/2 – 3 tablespoons of coconut flour (if you use the lower amount of cacao, use the higher amount of coconut flour)

Method

Preheat the oven to 180 degrees C. Prepare a 23cm square baking tin by lining with baking paper.

Mix together the grated sweet potato, eggs, oil, honey and vanilla.

Sift in the cacao powder and add baking power and bicarb soda, and mix well.

Add the coconut flour and ensure it is well mixed.

Pour/spoon into the baking tin.

Put in the oven for 25-30min. They are done when a skewer comes out clean, or when you press gently with your finger in the middle and it is slightly springy instead of squishy.

Remove from the oven and let cool in the tin. Use the baking paper to gently lift out of the tin, and cut into squares. Mine are approx 3cm x 5cm square, which is a good size.

Would be delicious served with cream and berries 🙂