Sweet Potato & Almond Butter Brownies
Brownies are hands down my favorite dessert item. There’s just something about a warm, fresh, out of the oven, gooey brownie. But, like all dessert items, brownies aren’t entirely…health conscious. In an effort to lighten up your traditional brownie, I tried a recipe for sweet potato brownies that I saw a few months back. I was pretty surprised at how delicious they were, and how little they tasted like sweet potato. However, they were a bit too ‘fudgy’ and didn’t have much shape or texture.
Since then, I’ve been working on creating my own sweet potato brownie recipe, and have FINALLY nailed the perfect, drool worthy, brownie recipe. These brownies are so much healthier than your standard brownie recipe, and they are dense, rich, and totally delicious.
This recipe has no eggs or butter, so these brownies are VEGAN! You heard me right.
**TIp : Make sure you allow these to set at room temp for at least 30 minutes. If they aren’t set enough, put them in the fridge to harden them up a bit.
{Sweet Potato & Almond Butter Brownies}
Yields 12
Ingredients:
3/4 cup sweet potato puree
1 cup almond butter
1 tsp vanilla extract
1/2 cup wheat flour
1/4 cup cacao powder
3 tbs agave nectar
1/4 cup dark chocolate chips
1 1/2 tsp baking soda
1 tbsp coconut oil
Directions:
Preheat oven to 325 degrees.
Microwave the almond butter for about a minute to soften up.
In a medium sized mixing bowl, combine the sweet potato puree, almond butter, vanilla, agave, and coconut oil.
In a separate mixing bowl, mix together the flour, baking soda, cacao powder, and dark chocolate chips (reserving a tbs or so to top the brownies with).
Fold the dry ingredients into the wet ingredients in thirds.
Line an 8x8 baking pan with parchment paper. Add mixture to pan, top with remaining dark chocolate chips, and bake for 25 minutes.
