Gluten free chocolate brownies

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_AAA0351I confess,  I do love a good chocolate treat and I’m so glad that I can create the perfect chocolate brownie that my taste buds love without overloading my digestion and having sugar remorse.

The brownie gets it’s sweetness and fibre largely from the sweet potato, so you can have your sweet craving satisfied and stay full for longer.
The chocolate icing is fabulous and no trace of icing sugar in site.  It’s also full of healthy antioxidants.
Chocolate Brownie Gluten Free

Prep time 15 minutes

Cook time 25-30 min


2 medium white sweet potato

 2 eggs

¼ cup Rice syrup

½ cup unsweetened cocoa powder or raw cacao powder

4 tbs self raising gluten free flour

½ cup coconut oil

1) Line a Pyrex dish or baking tray 20 x 25cm with baking paper and preheat the oven to 380C.

2) Grate the sweet potato and place in your mixing bowl.

3) Add eggs, rice syrup and coconut oil and mix through until combined. If the coconut oil is too hard you can heat it gently for a few seconds in the microwave to soften.

4) Next add the gluten free flour and cacao or cocoa and combine.

5) Pour the mixture into your prepared baking tray and smooth down evenly.

6) Bake for 25 -30 minutes until cooked in the middle and let cool whilst you make the icing.



½ cup Dates

¼ cup Raw Cacao Powder

1/3 cup Coconut oil

1/3 cup Water

1)      In a blender, soak the dates in the water for 15 minutes.

2)      Add the cacao and coconut oil and blend together until you have a smooth icing like texture.

3)       Spread the icing evenly with a spatula over the cooled brownie and slice into squares.

If the mix is too thick, add a tiny bit of water.

  • I think this brownie would go nicely with a few macadamia or almond bits baked in too or sprinkled on top.

Prep time 15 minutes

Cook time 25-30 min

Keep these brownies refrigerated and consume within a few days. I’m sure the consuming part will not be a problem.

Serving:  12 squares



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