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Fudgy Sweet Potato Brownies

Ingredients

Scale
  • 1 medium to large sweet potato
  • 1 cup pitted dates
  • 1/2 an avocado
  • 1/2 cup unsweetened applesauce
  • 2/3 cup of almond meal
  • ½ cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 5 T raw cacao (or sub cocoa powder)
  • 2 T coconut palm sugar (or sub brown sugar)
  • pinch of salt

Instructions

  1. Pre-heat the oven to 350 degrees F
  2. Peel and chop the sweet potatoes into chunks. Place into a pot of boiling water for about twenty minutes, until they become really soft.
  3. Once they are soft strain them.
  4. Next, add them to a food processor with the pitted dates and process until smooth.
  5. Put all the wet ingredients into the food processor with the potato/date mix and process together.
  6. Add dry ingredients and continue to process until mixture is thick and fudgy.
  7. Pour into a 9×9 inch baking pan greased with coconut oil. Cook for about 25-30 minutes, until you can pierce the brownies with a fork bringing it out dry.
  8. Allow them to cool for about ten minutes so brownies stick together. Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – enjoy!