These brownies are an instant classic, and one of my boyfriend’s most requested recipes. Actually, I’m pinning the blame entirely on him, because I just can’t get through the week without rustling up a brownie in some form or other.
They are mind-blowingly good on their own, but then…well, I decided to make them even better. Because, you know, is there anything caramel and popcorn couldn’t improve?
I created these using my favourite tahini caramel, then topped them with some Nom Foods popcorn. Utterly delicious, utterly decadent and pretty darn spectacular, don’t you think?
Anyway, for sceptics out there, I guarantee that you would not believe that these brownies are creating using sweet potato. In fact, they have the most incredible texture to them imaginable – they’re rich and chocolatey, yet melt in your mouth. Kind of like a giant chocolate truffle. Exactly like a chocolate truffle, in fact.
These babies are sweet and delicious enough on their own, but you can top them with whatever you fancy. Perhaps some of my orange cashew cream, a raw chocolate ganache, or some raw cookie dough frosting. Go wild – and enjoy! These brownies won’t last for long…
Caramel Popcorn Sweet Potato Brownies
- 1 large sweet potato
- 3 eggs
- 3.5 tbsp Lucy Bee coconut oil, melted
- 4.5 tbsp honey
- 1 tsp vanilla extract
- 1.5 tsp espresso coffee (optional – this just enhances the chocolate flavours)
- 3.5 tbsp cacao
- 3 tbsp coconut flour
- 1/4 tsp baking powder
- Pinch salt
- 3/4 cup dark chocolate, melted
- For the tahini caramel –
- 3 tbsp tahini
- 2-3 tbsp date syrup (to taste)
- 1-2 tbsp coconut milk
- Salt, to taste
- 1 pack salted popcorn, to top
- Start by heating your oven to 180C then baking your sweet potato for 30-40 minutes, or until softened. Leave to cool, then remove the skin, leaving the oven switched on for the brownie.
- In a food processor, puree your cooked sweet potato until smooth. Add in the remaining ingredients and blitz until lump-free. Stop to taste and add more sweetener or cacao if necessary, then pour into a lined loaf tin (you could use a brownie tin for smaller bites – just lower the cooking time if you do this) and bake for 28-35 minutes, or until cooked through. Leave to cool.
- In the meantime, make your caramel by blending the ingredients together, adding salt to taste or more coconut milk until you reach the consistency you desire. Pour into a bowl until ready to decorate brownies.
- To decorate, simply cut your brownies into squares, then scatter over popcorn. Using a spoon, drizzle over your caramel, then eat and enjoy!