SWEET POTATO FUDGE BROWNIES

I love dessert and there’s no way in my quest for good health that I could ever seriously not have my daily chocolate fix. Yes you can still indulge in dessert and no you don’t have to feel guilty about it.

I made these brownies for my family get together. I was in charge of bringing the dessert and there was going to be a number of vegans present – so it had to be dairy free. Yes I could have just taken my ice cream, but its winter and I felt like a little magic of chocolate would go a long way!

These sweet potato brownies are light, fresh and nutritious, but incredibly tasty.

SWEET POTATO FUDGE BROWNIES

Recipe by Course: DessertDifficulty: Easy
Servings

16

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Fudgy, chocolatey brownies that are gluten free, refined sugar free, vegan, and seriously tasty. Delicious on its own, but amazing with coconut ice cream!

Ingredients

  • 1 cup mashed sweet potatoes

  • 1/2 cup coconut nectar, honey, maple syrup or raw sugar syrup

  • 4 tbsp. cold-pressed extra-virgin coconut oil

  • 2 tbsp. almond butter

  • 2 tsp vanilla extract

  • 2/3 cup cocoa powder

  • 1/3 cup flour – gluten free, oat flour, or regular flour

  • 1 tsp baking powder

  • 1/4 teaspoon salt

  • optional – macadamias, chopped coarsely

Directions

  • In a large bowl, add the sugar syrup, coconut oil, almond butter, and vanilla to sweet potatoes and stir to combine.
  • Add the cocoa powder, flour, baking powder, and salt. Mix until completely combined and the batter is thick and cream.
  • Preheat the oven to 180°C and line an 8 x 8 pan with parchment paper on all sides. Spoon in the brownie batter and spread it all the way to the edges in an even layer.
  • Bake for 30 minutes or until a knife inserted into the middle comes out mostly clean. Allow to cool completely before slicing into approx. 16 brownies.

Notes

  • These brownies are super delicious served warm with some coconut ice cream!

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Millie Mae
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