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I love making these chocolate brownies at home and for retreats. They are really easy to make, delicious and the kids will even eat them (although they contain vegetables and raw cacao and not much sugar). 




When I make these personally I follow the recipe with eggs and honey as I’m not vegan but if I make them on retreat I often do a vegan version and it really does taste just as good. I just happen to like the nutritional benefits of honey and eggs and I have access to local honey and amazing eggs from our own chickens. 



For the vegan version I use rice malt syrup but up the quantity as little as it’s a bit more mellow than honey. For the egg substitute I use Chia Eggs. To make these you put 1 tbsp of chia seeds in a bowl/jar and add 2.5 tbsp water. Mix together and leave for around 10 minutes – stirring occasionally throughout that time. The mixture will become gloopy and thick. One tbsp of chia to replace 1 egg so for this recipe use 2 tbsp chia and 5 tbsp water. You can use this Chia egg as a replacement in lots of baking such as muffins and banana / zucchini breads.



Here is the full recipe for sweet potato chocolate brownie below:



  • 1 medium sweet potato – 2-3 cups when grated
  • 2 whole eggs (or use Chia Eggs for vegan)
  • 1/2 cup melted coconut oil
  • 1/3 cup honey (or substitute for 1/2 cup of rice malt syrup for vegan)
  • 2 teaspoons vanilla extract
  • 1/2 cup raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 tablespoons coconut flour


  1. Preheat oven to 185 °C make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs/chia, vanilla, honey/syrup and coconut oil on a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally, add the coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. 
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin. Cut them into squares and dust with a little cacao powder. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.


Enjoy and let me know how you go with them in the comments. xx