Chocolate Fudge Brownies - Grove Avocado Oil


Sweet Recipe

Chocolate Fudge Brownies

Recipe Credit: Teresa Cutter – The Healthy Chef
Prep time: 10 minutes
Cooking time: 45 minutes
Store: in the fridge for up to 5 days. You can also freeze the brownie into portions.
Inspiration: decorate with the chocolate avocado frosting or sprinkle with dark cocoa powder before serving.

Product Used

Extra Virgin Avocado Oil


  • 500 g roasted mashed sweet potato (you will need
  • 500 g of the flesh, which is about 3 – 4 sweet potatoes).
  • 12 fresh pitted dates
  • 125 ml Grove Avocado Oil
  • 60 ml maple syrup
  • 2 teaspoons vanilla extract
  • 100 g Naked Dark Chocolate or rich dark cocoa powder
  • 200 g almond meal
  • 30 g tapioca flour
  • 1 teaspoon gluten-free baking powder
  • pinch of sea salt


  1. PREHEAT your oven to 160°C.
  2. COMBINE sweet potatoes, dates, oil, maple syrup and vanilla into a food processor.
  3. BLEND until smooth and all the ingredients have combined.
  4. ADD the cocoa powder, almond meal, tapioca flour, baking powder and salt.
  5. BLEND again until all the dry ingredients have combined with the sweet potato.
  6. SPOON into a prepared baking dish lined with baking paper.
    BAKE for 45 minutes then remove from the oven.
  7. COOL in the baking dish and refrigerate for 4 hours to firm up, I like to do this overnight for best results.
  8. CUT the brownie into small portions, it makes about 20 portions.

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