Healthy sweet potato chocolate brownie recipe that’s easy, foolproof, full of fibre and loaded with nutrition. It’s moist and fudgy with a rich deep dark chocolate flavour but not too bitter with sweet almonds and sweet potato.
There’s more nutrition in a slice of these healthy chocolate brownies than many people have in a day!
This brownie recipe is suitable for vegan, plant-based, paleo, gluten-free and general healthy whole food diets. To make totally sugar free and keto chocolate brownies make with a chocolate that is sweetened with a keto sweetener such as xylitol.
My healthy chocolate brownie contains no flour or butter but instead, ground almonds and sweet potato are used to give a brownie with great texture. This also means it’s high in protein and low in saturated fat.
I was planning on calling these no-bake chocolate brownies but I really wanted to bake the sweet potato rather than steam as it’s way easier and more flavourful. With baking, just prick it, bake and then scoop out the insides. Baking makes the sweet potato cook in its own juices and is not too wet like boiling or steaming will.
- 2 medium Sweet Potatoes, about 11oz / 300g with skin on
- 1 cup / 120g Ground Almonds
- 4.4 oz / 125g Dark Chocolate
- Top and tail the sweet potatoes, prick and bake at 430F / 220C for 40 minutes.
- Once cool enough to handle scoop out the hot flesh and mix with the chocolate and almonds.
- Press sweet potato brownie mixture into a square dish about 8″ then chill for an hour to set.
- Cut into squares and enjoy the healthy chocolate brownie. Store in the fridge where it will last for 5 days.
- Don’t throw away the skin – the best thing with baking is you get a chefs treat of the nutrient-dense skins! You can bake the skins for a few minutes to make really crispy.