Egg-free Sticky Chocolate Brownie
Ingredients
- 3 large sweet potatoes, approximately 525g in total, washed and chopped into small pieces
- ½ cup shredded coconut
- 1 cup tapioca or cassava flour
- ¼ cup coconut flour
- 3 tablespoons honey or 9-10 dates (for a vegan option)
- ¾ cup coconut oil
- ½ cup cocoa powder
- ½ cup water or coconut milk
- ¼ teaspoon salt
Instructions
- Place all the ingredients in a food processor and mix well, until sweet potatoes are pulverised.
- Pour into an oven dish (so that batter is about 2cm in height) and bake at 150C for approximately 1hr (or until the cake tester comes out clean).
Notes
We don’t peel the sweet potatoes, as it adds extra roughage to the brownies and the food processor blends it fine enough so that you don’t even notice the peel.
If you do not have a food processor, we advise that you peel the sweet potatoes and grate them on fine using a standard grater.
Tapioca is the starch extracted from the cassava root whereas cassava flour is the whole root, simply peeled, dried and ground. Note therefore that even though tapioca flour is allowed on the AIP eat plan, cassava flour is preferred as it is closer to its original form.