Flourless Brownies

These brownies are deliciously chewy without having any wheat flour! Canned pumpkin or sweet potato and coconut flour make these naturally gluten free treats

Ingredients

• 2 cups canned pumpkin or sweet potato

• ½ cup cacao powder

• ½ cup coconut flour

• 3 free-range eggs

• 1 tsp bicarb soda

• pinch of sea salt

• 4 tbsp sweetener

  For the icing

• 1 cup coconut cream (scoop out the thick cream)

• 100g dark chocolate

Directions

1. Preheat your oven to 350F and prepare a loaf tin with baking paper, lightly greased with coconut oil or butter.

2. Add sweet potato (or squash) to an immersion blender or regular blender and puree until smooth.

3. In a large bowl, combine all ingredients, ensuring everything is mixed well and free of chunks. (You may want to blend again for extra smoothness.)

4. Bake for 30-35 minutes, or until a knife comes out clean. Allow to cool—note that it will firm up as it cools.

5. Prepare the icing: Melt 100g dark chocolate and 1 cup coconut cream over a double boiler or on very low heat in a saucepan. Stir continuously until thick, then allow to cool slightly.

6. Once the brownie has cooled, spread the icing over the top and place in the fridge to set. Best enjoyed after they have had time to chill in the fridge.