Ingredients
Scale
- 1 cup cooked and mashed sweet potato
- 1/2 cup cocoa powder
- 1/2 cup almond flour (or oat flour for gluten-free)
- 1/4 cup maple syrup (or honey)
- 1/4 cup almond butter (or any nut butter)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: chocolate chips, chopped nuts
Instructions
- Cook sweet potato until soft, then mash until smooth.
- In a bowl, mix mashed sweet potato with cocoa powder, almond flour, maple syrup, nut butter, melted coconut oil, and vanilla extract.
- Add baking powder and salt; mix until just combined.
- Pour into a baking dish, optionally top with chocolate chips or nuts, and bake for 20-25 minutes. Let cool before cutting.
Notes
- Use high-quality cocoa powder for better flavor.
- Do not overbake to prevent dryness.
- Add coffee powder for an enhanced flavor.
- Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 brownie
- Calories: 120 Kcal
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg