Sweet Potato Brownies Recipe Type : dessert, vegan, brownies, gluten-free, grain-free Author: Whitney English Serves: 16-18 Sweet potato brownies made with almond butter. Chewy, fudgy, and delicious. Vegan, gluten-free.
Ingredients
2 tablespoons ground flaxseed
¼ cup warm water
1 large sweet potato, baked (about 2 cups chopped)
1 cup almond butter
½ cup applesauce
¼ cup oat flour
¼ cup maple syrup
1 tablespoon vanilla extract
½ cup unsweetened cocoa powder
1 teaspoon sea salt
½ teaspoon baking soda
1 cup dark chocolate chips (vegan) + more for topping
Instructions
Preheat oven to 350.
Combine flaxseeds and water in a small bowl and let sit for 3 minutes.
Blend all ingredients except chocolate chips together in a food processor.
Stir in chocolate chips.
Pour into a greased rectangular baking pan. Sprinkle with additional chocolate chips.
Bake for 30 minutes.
Allow brownies to cool for at least 30 minutes to firm up.*
Store in the refrigerator.
Notes
*Depending on how your sweet tater is cooked (baked vs microwaved), the brownies may be very gooey. If so, let them chill in the refrigerator for at least an hour to firm up before serving. If you use canned sweet potato or pumpkin, I also recommend adding an additional ¼ cup oat flour (or flour of choice).
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/02/vegan-sweet-potato-brownies.html