Deliciously Dairy free brownies.


Last week I posted a photo on social media of my experimental, dairy free peanut butter brownies of my own creation. I was so surprised when so many people wanted the recipe so that they could try them! Even the girls at work said how yummy they were and wanted the recipe! It’s my twist on Kayla Insines ‘healthy brownie recipe’. Although I do not love her massive impact within the diet industry, and her use of the word health as a goal, she does do an amazing range of dairy free and gluten free recipes. When one of the ladies at work sent me the recipe I had to try it! First I baked them exactly to the recipe but then I got experimental and upped the game to make them extra delicious.

Since finding out I was lactose intolerant, it’s almost impossible to find yummy cakes that are dairy free and don’t cost a fortune!

So here it is, my take on sweet potato brownies.

You’ll need:

1 massive sweet potato

150 ml of melted coconut oil

3 large eggs

4 tablespoons of maple syrup

4 heaped table spoons of coconut sugar

2 teaspoons of vanilla extract

2 teaspoons of baking powder

1 teaspoon of baking soda

120g of self raising flour

2 huge tablespoons of peanut butter

80g of cacoa powder

A few squares of dairy free dark chocolate

Ready, steady, bake!


I start off by lining a square baking tin with greaseproof paper, and pre-heating the oven to 180 degrees. Then I peel and grate the whole sweet potato into a bowl, then I add the eggs, coconut oil, maple syrup, peanut butter, coconut sugar and vanilla extract. Simply mix together until all combined.

Then sift in the flour, cacoa powder, baking soda, baking powder. Mix together gently until brownie mix consistency. Pop in to the oven and cook for about 35-40 minutes. I always pop a skewer through the middle just to check it’s cooked right through. If the skewer comes off mostly clean then it’s ready! They can be quite gooey so I try to let them rest in the tin for about 15 minutes before transferring them to a cooling rack.

When fully cool melt the dark chocolate and drizzle over the top. Once the chocolate has set wal lah! Yummy chocolate brownies that are quick, easy and dairy free. They keep best when popped in the fridge and are good to eat within five days, unless you’re like me and they only last five minutes! Let me know what you think of them if you do decide to bake.x

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