Dark, rich, and fudgy are just a few ways to describe these tasty treats! One bite into these gooey brownies and it tastes like you’ve entered a fluffy cloud of chocolaty heaven. Best of all, they are healthy! Don’t be fooled by their rich, creamy texture! These brownies are made from only the good stuff!
Ingredients
1 cup cooked sweet potato, mashed
1/4 cup of almond or cashew butter (*swap in a seed butter for those with nut allergies)
1/2 cup unsweetened cocoa powder
1/2 tablespoon pure vanilla
1/2 cup of pitted dates (add an additional 2-3 for extra sweet)*
2 Tablespoons ground flaxseed
1/4 cup water, if needed
Instructions
- Wash the sweet potato. Roast in the oven for ~30-40 minutes at 400F. peel of the skin and measure out 1 cup of the sweet potato flesh.
- In a high speed blender or food processor, combine all the ingredients. Blend until smooth. The batter will be very thick, so you may need to use a spoon or spatula to move the batter around. Add 1-2 tablespoons of water, as needed to help blend. Avoid adding too much water.
- Preheat the oven to 350F. Line muffin pans with parchment paper or liners for an oil free version. Otherwise, use a small amount of avocado oil to line the pan. Spoon the batter into the pan. Makes enough for ~10 brownies.
- Bake the brownies for 25 minutes, or until you can pierce through the brownie with a toothpick and it comes out dry. Allow the brownies to cool and then enjoy! Store leftovers in the fridge.
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