Ingredients
- 1 (Medium-Sized) Sweet Potato
- 1/3 cup Cocoa Powder (I mixed half Cocoa Powder, half Sakara’s Metabolism Super Powder)
- 1/4 cup Oat Flour (I blended my GF Oats to a fine flour-like texture)
- 1 TSP Baking Soda
- 1/4 TSP Salt
- 1/4 Cup Peanut Butter (Or nut/seed butter of your choice)
- 1/4 Cup Organic Maple Syrup
- 1/4 Cup Coconut Oil (Melted)
- 3/4 TSP Vanilla Extract
- Chocolate Chips + Cocoa Nibs (To top with, add amount you desire)
Preparation
Steam or bake your sweet potato until it reaches a completely soft, texture for blending. I rinsed, peeled, and diced mine into squares then steamed it in the over at 350 degrees for about 25 minutes until it was soft to the touch. Next, add avocado oil or parchment paper to an (ideally) 8×8 baking dish.
Next, add all ingredients (minus your toppings) to your food processor or blender. Feel free to add more or less of what you want out of the end result/flavor—add more maple syrup for a sweeter taste or more peanut butter for a thicker, richer texture. Blend until smooth.
Pour this mixture into your baking dish and add your toppings. Bake for about 25 minutes at 350 degrees.
These brownies have a very rich and fudge-like taste and feel—all thanks to the very versatile sweet potato!
