Sweet Potato Brownies

Sweet Potato Brownies | VG | GF | RSF |

Ingredients

• 1 cup baked sweet potato (~2-3 sweet potatoes depending on size)

• 1 cup soft medjool dates

• 1 cup oat flour

• 1 cup almond flour

• 1/3 cup cacao powder

• 1/4 cup date syrup

• 1/4 cup maple syrup

• 2 tbsp walnut/cashew butter (almond or peanut butter would work well too)

• 3 tbsp melted coconut oil

• 1 tsp vanilla extract

• 1 tsp baking powder

• pinch of salt

• optional add ins ~ walnuts, chocolate chips, chocolate chunks

Instructions

1. Pre heat oven to 400 degrees and cut your sweet potatoes in half length wise. Place face down on a baking sheet and bake for 35-40 minutes until soft.

2. When the sweet potato is cooked, remove the skin and add sweet potato into a food processor along with the medjool dates, date syrup, maple syrup, walnut butter, vanilla, and melted coconut oil. Process until smooth and pour into a large bowl.

3. Reduce oven to 350 degrees and line a baking dish with parchment paper. In the bowl with the wet ingredients, add in the oat flour, almond flour, cacao powder, baking powder, and salt. Combine into a smooth batter. Add in walnuts and chocolate chips if desired.

4. Bake the brownies at 350 for about 25-27 minutes. Let cool completely before cutting. Enjoy! Keep stored in the fridge or freezer.