Sweet potato and parsnip chocolate brownies

In Snacks, TreatsLeave a Comment

Seriously, I’m loving cooking and writing for you all so much that my brain is a crazy maze of a million ideas just busting to get out. Meeeeental! It’s dark, the birds are getting their precious beauty sleep but all I can think about is steaming, smashing and covering lovely sweet potatoes and parsnips in heavenly raw cocoa. So like Zebidee, I bounce out of bed, ready for a brownie revolution!

Sorry fellow ank sponders this one’s not for you as sadly it’s too starchy but for the rest of you enjoy, saver and devour!

One sleepy eyed boy has now surfaced thanks to the delicious sweet brownie aromas making their way up the stairs and by all accounts from the lip smacking noises coming from the lounge… ummmm… wow… amazing I’d say he’s pretty darn happy with today’s breakfast! I hope you like them too.

Sweet potato and parsnip chocolate brownies, Paleo Crust

Gooey, soft and moist and containing just sweet potato, parsnip, ground almonds, coconut, dates and coconut oil, what’s not to love? Totally natural, no refined sugar or hidden nasties, you’re a strong willed person if you can make these last until tomorrow. They’ve not even gone cold and the rascal has devoured the lot!

Makes 8 brownies

INGREDIENTS

  • 1 large sweet potato
  • 1 parsnip
  • 3 tablespoons coconut flour
  • 80gm ground almonds
  • 3 medjool dates
  • 3 tablespoons raw cacao
  • Pinch of salt

METHOD

Preheat the oven to 180C and pre soak the dates in a little warm water to soften.

Peel the sweet potato and parsnip, cut into chunks and steam for about 20 minutes until soft and just starting to fall apart.

Place into the food processor with the dates (excluding the water you soaked them in) and blend to a thick paste.

Meanwhile, in a bowl, combine the coconut flour, ground almonds, cocoa and salt. Add the sweet potato and parsnip paste and mix well.

Transfer onto a greaseproof lined brownie tray and bake for about 20 minutes. You should be able to pierce with a skewer and it come out without crumbs stuck to it.

Allow to cool for 10 minutes… I know, I know… this is the hardest thing in the world to do as at this point you’re probably busting to tear a corner off to try but if you can wait, it helps the mixture set and they cut better. Ok you’re now good to go, devour away!

Share this Post

About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

Leave a Comment