Description
Thick and fudgy Sweet Potato Brownies that are good for you! Naturally sweetened with dates, they're a perfect snack or dessert with 7g of protein and 5g of fiber per brownie. Gluten free!
Ingredients
Units
Scale
- 1 cup soft pitted Medjool dates, packed
- 1 cup roasted and mashed sweet potato*
- 3/4 cup natural peanut butter or almond butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup cacao or cocoa powder
- 1/4 cup almond flour**
- 1 tsp baking powder
- heaping 1/4 tsp fine sea salt (omit if nut butter is salted)
- 1/2 cup chocolate chips
- optional: 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350F. Line an 8x8 inch baking dish wish parchment paper and set aside.
- Place dates, sweet potato, peanut butter, eggs and vanilla in the bowl of a food processor. Blend for a couple minutes, or until dates are broken down and mixture is smooth, scraping the sides as needed.
- Add cacao, flour, baking powder and salt if using. Process just until you don't see flour anymore (5-10 seconds). Add chocolate chips and gently fold in with rubber spatula. Spoon batter into prepared baking dish. It will be thick! Use a wet spatula to spread the batter to the edges of the pan. Sprinkle with walnuts, flaky salt and extra chocolate chips if desired (highly recommend!).
- Bake for 30-35 minutes, or until brownies are set. Let cool for 20 minutes before slicing.
Notes
Inspired by this recipe.
*3 tbsp all purpose flour can be substituted for the 1/4 cup almond flour. Bake for 28 minutes.
Chocolate chips do contain added sugar.