Sweet Potato Fudge Brownies

If you recall my first blog post regarding being addicted to overnight oats I will have to retract my statement, truthfully I’m addicted to chocolate. Even as we speak I’m typing with one hand and eating one of these amazing brownies I’m about to introduce you to (no crumbs on the Macbook I promise). Chocolate is really like a hug for the soul. How can anyone be unhappy after eating a delicious piece of chocolate or enjoying a delectable dessert that includes chocolate in some way, shape or form. Okay, maybe right after the fact you might have that moment of realization that you probably shouldn’t have just indulged in quite that much. You may be already planning your next trip to the gym. The great thing about this particular brownie recipe is that after you eat one, okay maybe two (yes, they’re that good) is that you won’t feel the guilt that you just ate ALL of that chocolate. In fact, you can even justify it with, “but there was a vegetable in there” and not be lying to yourself. I can’t tell you how many times I tried to use that line and was really stretching the truth about the definition of what a vegetable is. Trust me, with this little treat you CAN have your cake, uh I mean brownie, and eat it, too.



Sweet Potato Fudge Brownies

Gluten-free/Vegan/Soy-free

Makes: 8 brownies/Prep time: 10 minutes/Cook time: 20 minutes

  • 1 c sweet potato (about 1 medium sized)
  • 2/3 c almond meal, roughly ground
  • 1/4 c unsalted creamy almond butter
  • 1/2 c gluten-free baking flour (I used Bob’s Red Mill 1:1 GF Baking Flour)
  • 4 tbsp raw cacao powder
  • 4 tablespoons maple syrup
  • 1 tsp vanilla
  • large pinch of sea salt
  1. Preheat oven to 350F and spray or grease a loaf pan and set aside.
  2. Cut slits in cleaned potato and microwave on high until soft when pierced with a knife.
  3. When potato is ready and cooled remove skin and place in food processor. Pulse until smooth.
  4. Add almond meal, almond butter, flour, cacao powder, maple syrup, vanilla and salt and pulse again a few more times to combine.
  5. Press mixture into pan and bake for about 20 minutes or until knife inserted in center comes out clean.
  6. Slice into 8 brownies once completely cooled. 
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One thought on “Sweet Potato Fudge Brownies

  1. Pingback: Mini Paleo Blueberry and Lemon Waffle French Toast | The Happy Hungry Yogi

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