Paleo Brownies with Sweet Potato Chocolate Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • Coconut Butter .75 cup (170 g)
  • Raw Cacao Powder 1.33 cup (170 g)
  • Eggs 2 each
  • Sea Salt .75 TSP
  • Maple Syrup .25 cup (60 ml)
  • Coconut Sugar .75 cup (150 g)
  • Tapioca Flour 1.25 cup (150 g)
  • Sweet Potato 1 Large or 2 Small
  • Dark Chocolate 80% or Higher 3 oz (90 g)
  1. Bake the sweet potato(es) at 190 C/5-6 gas mark for about 45 minutes or until soft, peel off the skin and allow to cool slightly. Leave the oven on at 190 F/5-6 gas mark and very lightly grease a small 20 cm x 20 cm or 23 cm x 23 cm baking pan with coconut oil.
  2. Chop the dark chocolate into small pieces to allow for even melting and separate into 30 grams and 60 grams.
  3. In a small saucepan over medium heat, whisk the coconut butter, 30 grams of the dark chocolate and the cacao powder together until melted and smooth.
  4. Then reduce the heat to medium-low and whisk in the eggs, coconut sugar, tapioca flour, sea salt and maple syrup until smooth.
  5. Pour the mixture into the prepared baking pan and bake in the oven for about 15-20 minutes, checking for doneness by inserting a toothpick into the center. Mine usually takes about 17 minutes.
  6. Meanwhile, place the sweet potato into a blender and puree until smooth.
  7. Then add the remaining 60 grams of dark chocolate to a small glass bowl and melt the chocolate using the double boiler method – placing the glass bowl over a small saucepan of water. Bring the water up to heat which will allow for the chocolate to become melted and smooth.
  8. Once the chocolate is melted, mix it together with the sweet potato puree and allow to cool.
  9. Remove the brownies from the oven once finished and allow to cool for at least 20 minutes. Then frost the brownies with the sweet potato chocolate mix, spreading it evenly. I would allow this to sit for at least 10 minutes to allow the two to stick together better and then enjoy!
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