FUDGY SWEET POTATO BROWNIES | vegan + gluten free + sugar free + grain free

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and gluten-free.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is a common sweetener that can be less costly.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter can be more affordable and nut-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Cocoa nibs are a less expensive alternative with a similar flavor.

Wash the sweet potatoes and poke a few holes in them.

Wrap the sweet potatoes in foil and bake at 425°F for about 45 minutes, or boil them in warm water until fully cooked.

Once cooked, mash the sweet potatoes until you have 1 cup of mashed sweet potato.

Prepare a flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for about 10 minutes.

In a food processor, combine 1/3 cup cassava flour, 1/3 cup cacao powder, 2 scoops of chocolate protein powder, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon pink salt. Blend to combine.

Add 1 cup of mashed sweet potato, 1/2 cup of plant-based milk, 2 tablespoons of melted and cooled coconut oil, and the prepared flax egg to the dry ingredients.

Add 1 teaspoon of vanilla extract and blend again for about 30 seconds until creamy.

Fold in 1/3 cup of chocolate chips and mix to combine.

Transfer the batter into a square parchment paper lined baking sheet and smooth it out into an even layer.

Bake in the oven at 350°F for about 30 minutes.

Let the brownies cool for about 20 minutes before slicing into 16 squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens