Sweet Potato Brownies Recipe
Thick and fudgy Sweet Potato Brownies that are good for you! Naturally sweetened with dates. 7g of protein and 5 g of fiber. Gluten Free
Equipment
- 1 Oven
Ingredients
- 1 cup soft pitted Medjool dates, packed
- 1 cup roasted and mashed sweet potato
- 3/4 cup natural peanut butter. tahini, or almond butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup cacao powder
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp sea salt (omit if nut butter is salted)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper
- Place dates, sweet potato, peanut butter, eggs and vanilla in the bowl of a food processor. Blend for a couple minutes, or until dates are broken down and mixture is smooth, scraping the sides as needed.
- Add cacao, baking powder and salt, if using. Process just until you don't see flour anymore (5-10 seconds) Add chocolate chips and gently fold in with rubber spatula. Spoon batter into prepared baking dish. It will be thick! Use a wet spatula to spread the batter to the edges of the pan. Sprinkle with walnuts, flaky salt and extra chocolate chips if desired.
- Bake for 30-35, or until brownies are set. Let cool for 20 minutes before slicing.
Notes
You can view the original write-up of this recipe here: https://www.hummusapien.com/sweet-potato-browies/