Flourless Sweet Potato Brownies
These easy brownies are so rich and perfectly moist. They are secretly vegan, meaning they can be safely under-baked (more so than normal) and extra batter is free for the taking! Covered in smooth chocolate that just melts away in your mouth, these are so indulgent. Might as well grab all the baking dishes you’ve got because all the delicious smells can’t be hidden from your roommates for long — trust me, these brown beauties are worth doubling up on!
Ingredients:
2 (flax) eggs
1/2 cup almond butter
1/2 cup sweet potato purée
1/4 cup coconut sugar
3 tbsp cacao powder
1/2+ cup chocolate chunks/gems
Directions:
Preheat the oven to 375°F then line a small baking dish with parchment paper or lightly grease one with coconut oil.
Prepare the flax eggs, if using, by combining 2 tbsp of ground flax and 5 tbsp warm water. Set aside until a gelatinous consistency is reached.
Mix the almond butter, sweet potato purée, and coconut sugar until smooth. Add the flax eggs once they are ready.
Gradually mix in the cacao powder then fold in the chocolate.
Bake for 28-30 minutes then allow 5 minutes for them to cool.
Serve with a scoop of cool ice cream, coconut whip, or organic berries, or enjoy right away!
Store leftovers, if any, in an airtight container on the counter for up to two weeks (though, I wish you the best of luck with that!).
