Easy Simple Healthy Sweet Potato Chocolate Brownie (Only 3-Ingredients)

Easy healthy brownie recipe that is made from only chocolate, sweet potato and almonds. Total of healthy fats, protein and fiber. Super simple to create with minimal mess because the potatoes are roasted then the hot-flesh melts the chocolate. Suitable for gluten free, paleo, vegetarian and overall healthier wholefood diets.

Healthy sweet potato chocolate brownie recipe that is simple, foolproof, filled with fiber and full of nutrition. It is fudgy and moist rich deep black chocolate flavour, but not overly bitter with sweet potato and sweet almonds. There is more nutrition in a slice of this wholesome chocolate brownies.

I had been thinking about calling these no-bake chocolate-brownies but I actually wanted to bake the sweet-potato instead of steam because it is way simpler and more flavourful. With baking, simply prick it, then bake then scoop out the insides. Baking makes the sweet potato cook in its own juices and isn’t overly wet like steaming or boiling will.

This brownie recipe is acceptable for plant-based, vegan, gluten-free, paleo and healthy whole food-diets. To create fully sugar free and keto chocolate brownies create with a chocolate that’s sweetened with a keto sweetener like “xylitol”.

This wholesome chocolate brownie includes no butter or flour instead, sweet potato and ground almonds are all utilised to provide a brownie with fantastic texture. This also means it is packed with protein and low-fat.

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Print Recipe

Healthy Sweet Potato Chocolate Brownie

Easy healthy brownie recipe that is made from only chocolate, sweet potato and almonds. Total of healthy fats, protein and fiber. Super simple to create with minimal mess because the potatoes are roasted then the hot-flesh melts the chocolate. Suitable for gluten free, paleo, vegetarian and overall healthier wholefood diets.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 9

Calories: 181kcal

Author: Jessica

Ingredients

• 4.4 oz dark-chocolate
• 1 cup ground-almonds
• 2 medium sweet-potatoes (about 11 oz)

Instructions

• Top and tail the sweet-potatoes, prick and bake at 430°F for 40minutes.
• Then, once cool enough to handle scoop-out the hot-flesh and mix with all the almonds and chocolate.
• Press sweet-potato brownie mix to a square dish roughly 8-inch then chill for one-hour to place.
• Cut into squares and revel in the wholesome chocolate brownie. Store in the refrigerator in which it will last for 5-days.

Notes

Do not throw the skin away, the very best thing with baking would be that you get a chefs handle of those nutrient dense skins! You may bake the skins for a couple of minutes to make very crispy.