1 cup sweet potato puree
1/2 cup almond butter
1/4 cup cacao powder
1/4 cup maple syrup or equivalent sweetner of your choice
pinch of sea salt
In a large mixing bowl, add sweet potato purée, maple syrup, almond butter, cacao powder, salt and stir to combine.
Transfer batter to your greased or parchment-lined baking dish and spread into an even layer about an inch or less thick. You can use a spoon or rubber spatula to spread evenly. ( You can use bread loaf pan, 8x8 or 9x9 or even rectangular baking pan)
Gently tap the pan few times on the counter so the air bubbles are eliminated.
Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be wet).
Remove from oven and let cool for 15-30 minutes.
Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.
Similar to classic brownies, serve them as is , or with a scoop of vanilla ice cream. Enjoy !
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