Paleo sweet potato brownies with tahini: a grain free brownie recipe made with just 10 ingredients, and sweetened naturally with maple syrup. A healthy chocolate dessert that's paleo and grain-free, too.
- 3/4 cup cooked, mashed sweet potato* (1 medium-large)
- 4 TBSP maple syrup
- 1 egg, beaten
- 1 cup tahini
- 5 tbsp cocoa powder
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips, optional
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Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
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Mash sweet potato (without skin) in a large bowl. Add in maple syrup, egg and tahini and mix to combine.
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Add cocoa powder, coconut flour, baking soda and cinnamon and mix with a fork to ensure it's all incorporated. Add in vanilla extract and mix.
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Using a spatula, scoop batter (which will be thick) into parchment-lined baking pan and flatten. If adding chocolate chips, sprinkle on top and gently push into batter. Bake 23-25 minutes.
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Remove from oven and let cool. Once cool enough, place in refrigerator for a few hours (overnight for best results) before enjoying.
*To cook the sweet potato: Either cook in the microwave using the settings on your model until cooked, or (my preferred method), roast in the oven at 400 degrees for 45-60 minutes.