Sweet Potato Almond Butter Brownies
These healthy brownies are beyond moist, chocolatey, and super nutritious. Gluten-free, and easily made dairy-free, and vegan. Win-win on all accounts!!!
Ingredients
- ½ cup liquid or melted coconut oil
- 1 cup sweet potato puree
- ½ cup smooth almond butter (or sunflower seed butter)
- 1 tsp vanilla extract
- ½ cup regular or nondairy milk
- 1½ cups oat flour
- ⅓ cup cacao powder
- ¼ cup coconut sugar
- ½ tsp baking powder
- ½ cup dark or dairy-free chocolate chips
Instructions
- Preheat the oven to 350° and grease an 8" square baking dish.
- To make the sweet potato puree, remove the skin from one roasted sweet potato. Place the sweet potato in a food processor and pulse until smooth. You can also buy ready-made sweet potato puree.
- In a large bowl, combine the sweet potato puree, almond butter, coconut oil, vanilla, and milk. Add the oat flour, cacao powder, coconut sugar, and baking powder, and mix well to combine. Fold in the chocolate chips.
- Transfer the batter to the baking dish and bake until a toothpick inserted into the centre comes out clean, approx. 30 minutes.
- Let the brownies cool before slicing into pieces and serve.
Notes
Store in an airtight container in the fridge for up to 5 days.