Beetroot Sweet Potato Brownie

Beetroot Sweet Potato Brownie



1 medium sweet potato – 2-3 cups when grated

2 whole eggs

½ cup melted coconut oil

⅓ cup honey

2 teaspoons vanilla extract

3 tablespoons raw cacao powder, sifted

2 tablespoons Clean Tea Choc Beet

1 teaspoon baking powder

1 teaspoon baking soda

2 ½ tablespoon coconut flour


Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.

Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large mixing bowl and stir together until well incorporated.

Then add cacao powder, Clean Tea Choc Beet, baking powder and baking soda and stir, finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.

Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9″/23cm square tin.Cook for 25-30 minutes.

Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or cashew beetroot cream and maybe some coconut yoghurt to be extra decadent.

Cashew Beetroot Cream


1 cup raw cashews, soaked (for at least four hours or 1 hour with boiling water)

1/4 cup filtered water

3-4 tablespoons of agave OR honey (adjust to personal taste)

1 teaspoon vanilla extract

2 tablespoons Clean Tea Choc Beet 


Combine all ingredients in a food processor.

Refrigerate for at least 30 minutes and use a piping bag with frosting tip to frost the cooled brownies

ChocolateTea -ChocBeet