Monday - Friday 10am-8pm




Easy Free From Sweet Potato Brownies

Sometimes we need a healthy treat which is made of the purest ingredients. Sweet potato is not only nutritious but gives a lovely flavour to this beautiful brownie recipe topped with dark chocolate which is a natural anti-inflammatory. It’s also got the added bonus of being gluten free, dairy free, vegan & vegetarian friendly.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 18 Small or 12 Large brownie slices


The Brownies

  • 1 Cup Flesh of cooked sweet potato (bake for 1 hour, leave to cool and remove flesh)
  • 3 Eggs or use egg replacer here
  • 1/3 Cup Coconut oil, melted
  • 2 Tsp Vanilla extract
  • ½ Cup Honey/agave/maple syrup
  • ¾ Cup Plain gluten free flour
  • ¼ Tsp Salt
  • 1 Cup Raw cocoa powder 
  • 1 Tsp Baking powder

Chocolate Topping

  • 1 Cup Dark chocolate chips
  • ½ Cup Coconut milk 
  • 1 Tsp Vanilla essence


  • Preheat oven to 180∞Celcius and line a small baking tin with parchment paper 
  • In a large bowl add your gluten free flour, cocoa powder, baking powder & salt and stir to combine
  • To a blender add your sweet potato, eggs/egg replacer/melted coconut oil, honey/agave/maple syrup and vanilla essence and blend until a smooth consistency (you may need to stop and stir a few times during blending)
  • Add the blended ingredients to the other ingredients in the mixing bowl and stir to combine to form your brownie mixture.
  • Transfer to the prepared baking tray and bake for 18-20 minutes (check at 18 minutes with a skewer and if it comes out clear it’s ready) – leave to cool 
  • To prepare the chocolate topping, to a microwavable bowl add the chocolate chips and 2 tablespoons of coconut milk and heat for 30-40 seconds until melted, remove stir and slowly stir in the remaining milk, stirring constantly. You should have a thick but smooth consistency – leave to cool
  • Once both the brownies and chocolate topping have cooled (approximately 1 hour) spread on the topping using the back of a spoon (it’s best to keep it in the oven tray for this) and pop in the fridge for 2-4 hours.
  • Leave as a brownie cake or cut into squares and enjoy 
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About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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