1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater) - 2 to 2 1/2 cups of shredded sweet potato
2 whole eggs
2 tsp vanilla extract (the real kind)
1/2 cup of raw honey, melted in the microwave if it’s too thick
generous 1/2 cup of virgin olive oil
1 heaped tbsp of gluten free baking powder
½ tbsp of baking soda
1 cup of unsweetened cocoa powder (reduce that amount if you prefer a milder chocolate flavour)
2 tbsp coconut flour

1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater) - 2 to 2 1/2 cups of shredded sweet potato 2 whole eggs 2 tsp vanilla extract (the real kind) 1/2 cup of raw honey, melted in the microwave if it’s too thick 1 heaped tbsp of gluten free baking powder 1 cup of unsweetened cocoa powder (reduce that amount if you prefer a milder chocolate flavour) 2 tbsp coconut flour

Preheat oven to 365 °F (185 °C), make sure the oven is hot before you put in the brownies in.

Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well incorporated.

Then add baking powder and baking soda and stir. Add cocoa powder, mix and finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.

After stirring everything together, pour the mixture into a baking tray greased with a little olive oil.

Cook for 25-30 minutes.

Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. You can cut it in quarters and remove one part at a time if the bottom stick a little. Leave the brownie cake to cool down before cutting.

Finally, melt some dark chocolate in a bowl over boiling water or in a microwave. Use a spatula to drizzle and spread melted chocolate over the top. Slice into individual serving squares. You can also top them with raspberries or strawberries.