Description
A decadent treat that’s totally ageless-approved. It’s also vegan and gluten-free. So enjoy these rich, chocolate fudge brownies as a healthy indulgence.
Scale
Ingredients
- 2 medium large sweet potatoes (baked until soft, and mashed)
- 1 to 3 tablespoons virgin coconut oil
- 1 cup creamy (unsweetened peanut butter (or nut butter of choice))
- 4 tablespoons yacón or maple syrup (or honey, if not vegan)
- 1 cup unsweetened cacao or cocoa powder
- 1 teaspoon sea salt
- optional 3 ounces of a dark chocolate bar (70-90% cacao), coarsely chopped
Instructions
- Bake sweet potato until tender in an oven or toaster oven at 400° F for about 45 minutes.
- Once baked and still hot, carefully peel the skin off, using a fork mash the sweet potato. Fold in 1 tablespoon coconut oil while the sweet potato mash is still hot, whip with a fork for a creamier texture. If the potatoes are on the dry side, and the mash isn’t creamy enough, add another tablespoon or two of coconut oil.
- Preheat the oven to 350° and line a 9″x 9″ pan with parchment.
- Meanwhile, on the stove, melt nut butter with syrup and a pinch of salt over a low heat until softened, about 2-3 minutes.
- In a large bowl add the mashed sweet potato/coconut oil mixture, melted nut butter and syrup, stir in the cocoa powder and mix well.
- Put mixture into the pan, it should be pliable, like a dough (or playdough), spread it out evenly. And, press the chopped chocolate into the brownie batter, making sure to distribute it evenly.
- Bake for 20 minutes or until cooked through.
- Remove from the oven and allow to cool completely before slicing and refrigerating. Store in the fridge. Brownies will keep for 3-4 days in airtight container or longer in the freezer.