These Sweet Potato Brownies are topped with an amazing Caramel Sauce. The flavour combination of the chocolate and caramel is seriously a match made in heaven! These brownies are dairy-free, gluten free and nut free.
4eggsroom temperature (you can substitute with flaxseed to make vegan)
⅔cupmaple syrup
½cupcoconut oilmelted
2tspvanilla extract or vanilla bean paste
4tablespoonscoconut flour
⅓cupcacao powder
1tablespoonbaking powdergluten free
Pinchsea salt
Caramel Sauce
½cupmaple syrup
1 ¼cupcoconut milk14 oz / 400ml can
2tsppure vanilla extract
Instructions
Chocolate Brownies
Poke a few holes in the sweet potato and bake for 60 minutes at 390 F | 200 C or until soft enough for mashing. Remove and let it cool for at least 10 minutes. Turn down the oven to 355 F | 180 C.
Peel, then mash the potato in a large mixing bowl (I highly recommend using a potato ricer or handheld mixer if you have one).
Add the eggs, coconut oil, maple syrup and vanilla extract to the bowl. Mix well.
Next, add the coconut flour, cacao powder, baking powder and salt. Mix all ingredients thoroughly.
Pour into a lined square baking pan and bake for 30-40 minutes. To see if it is done, insert a toothpick or wooden skewer into the middle and see if it comes out clean. If not, then cook for five more minutes and test again.
Remove and let it cool for 10 minutes in the baking pan, before placing on a metal rack to continue cooling before serving with the caramel sauce.
Caramel Sauce
Heat small saucepan on medium heat and add the maple syrup. Bring to the boil and let it cook for 1 minute until slightly darkened.
Add the coconut milk, vanilla and salt, stir to combine.
Cook for 5 – 10 minutes until the caramel sauce thickens and darkens.
Let it cool for 5 minutes before serving with the chocolate brownies.
Notes
You can store in your fridge for 4-5 days or in your freezer for 3 months when stored correctly.