fudgy brownies
Just three years ago, it dawned on me that I could make my own brownies. And not with a box, mind you.

The lightbulb came on amidst my real food journey, where I ditched all processed and packaged foods for the real thing.

Initially, it was daunting (as it is to most people); that familiar, easy comfort of grabbing something pre-made or packaged… well, what was I to eat? Twigs and berries?

Far from it.

After my tastebuds realigned from shunning artificial sugars and food dyes and chemical names I can’t even pronounce, I realized what REAL food tasted like… including the much improved taste of REAL brownies.

The best part is, there are so many different real food brownie variations! I’ve tried ones with nut flour (of course; we’re gluten-free), zucchini, and just last week, sweet potatoes. 

Yes, who knew? I noticed we had some sweet potatoes that needed to be eaten, and went on a journey to produce a VERY allergy friendly brownie with them. What better way to include a delicious and naturally sweet starch loaded with antioxidants and fiber?

In my humble opinion, they were a serious success. My sweet toothed, Dutch husband ate half the batch (no surprise there), and it was impossible to tell that these are made…

  • Without flour
  • Without dairy
  • Without tree nuts
  • Without eggs
  • Without refined sugars

Can you believe it? Go ahead, try them for yourself. Just try not to eat the whole batch!


Fudgy Vegan & Paleo Brownies  


1/2 c coconut milk
1/3 c coconut oil 
1/2 c unsweetened cocoa powder 
1/3 c maple syrup
1 cup baked and mashed sweet potato (I used 2 small sweet potatoes)
6 tbsp coconut flour 
1 tbsp vanilla
1/4 tsp sea salt
1/4 tsp baking powder
25 g dark chocolate, grated (about 1 ounce, preferably anything above 70%)


  1. Preheat the oven to 350 degrees. Slice sweet potato(es) in half lengthwise, and place face down in a greased glass dish. Bake for 50 – 60 minutes, until soft. Otherwise, pierce sweet potato(es) with a fork and microwave on high for about 7 minutes, wrapped in a moistened cloth.
  2. If you prefer to leave out the skins, scrape the flesh into a large bowl. (I kept the skins for added fiber.)
  3. Melt coconut oil in a pan, and add to large bowl.
  4. Add the remaining ingredients minus the dark chocolate to the large bowl, and thoroughly blend until smooth.
  5. Pour the batter into a greased 8″ x 8″ baking pan.
  6. Grate the dark chocolate and sprinkle on top.
  7. Bake for about 20 minutes, cut into squares, and enjoy!