Coconut flour can be difficult to bake with. It absorbs lots of moisture so start with just a little bit if you are replacing regular flour with it. It is a great flour to use when you don't want to use grains or glutenous flours. It's high in protein and fiber. It's nut free. And, if you store your coconut flour baked goods in a sealed container overnight, they are SO MOIST. These brownies are even better the next day.... If they make it that long!
Ingredients
1 c sweet potato, yam or squash, cooked
3 eggs, room temperature
1/4 c honey
1/4 c coconut oil, melted
1/4 c cocoa powder
1/4 c coconut flour
1/4 c coconut milk
1/4 c dark chocolate chips or a chopped chocolate bar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp vanilla
1/4 tsp salt
Preheat your oven to 350 F. Mix all of your ingredients together. If your sweet potato is freshly cooked, I add the coconut oil and honey to it immediately so the heat melts them. Once they cool down enough, I add the rest of the ingredients. Then put the batter into a small, greased (I use coconut oil) cake pan (8x8). Bake for 45 minutes. Allow to fully cool before you eat to prevent it from crumbling. Try not to eat them all because they will be even better tomorrow after you store it in a sealed container (the coconut flour absorbs more moisture). This recipe is part of my Skillshare course, For Chocolate Lovers Only. Go check it out for more gluten and dairy free chocolate-y goodness!
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