This recipe is what I like to call a happy accident. a VERY happy accident. Last Sunday, I was craving something chocolatey (a regular occurrence over here). But I didn’t have any black beans which I normally use as my go-to base for brownies! I really wanted to create a healthy brownie recipe that was soft, rich, gooey and above all – chocolatey. It just so happened that on this day I had a sweet potato that I needed to use. Challenge accepted.
I began by throwing things together in a bowl, quite unsure of how it would turn out. I am no scientist and seeing as baking is a science, it usually takes me some trial and error to get a recipe just right. For good measure I wrote everything down just on the off chance this happened to work…and OH MAN…did it work. Not to brag or anything (you know when someone says that they are about to brag) but wow. These may just be my favorite thing I have ever created. They were dense, fudgy, gooey with the richest, creamiest icing on top! I may or may not have had the icing bowl forcibly removed from my hands as I struggled to lick the last drop. You’ll never know.
Not only were these delicious, they contain no wheat, dairy or refined sugar! The steamed sweet potato adds a delicate sweetness and a serious nutrient boost! They are an excellent source of beta-carotene (which our bodies convert into vitamin A) as well as fiber AND vitamin C! I don’t know about you but everyone I know seems to be coming down with a cold, so I will take all the help (help meaning immune-boosting vitamin C) I can get! And who would ever say no to help in the form of chocolate??
- 1 medium-large sweet potato, steamed and mashed (roughly 2 cups mashed)
- 1/3 cup almond butter
- 1/2 cup organic coconut sugar or organic sucanat
- 2 pastured eggs (or 2 “flax eggs”)
- 1/3 cup raw cacao (or organic cocoa powder)
- 2 tbsp coconut flour
- FOR THE FROSTING:
- 8 oz organic dark chocolate
- 1/4 cup coconut oil
- 3 tbsp maple syrup
- Preheat your oven to 350F and line an 8″ by 8″ baking dish with parchment paper.
- In a large bowl whisk together the mashed sweet potato, almond butter, coconut sugar or sucanat and eggs until smooth and creamy
- Add in the cocoa powder and mix until smooth
- Finally, add the 2 tbsp coconut flour and fold in until mixed through
- Pour mixture into prepared baking sheet and bake for 25-30 minutes or until the middle has just set
- While the brownies bake, prepare the frosting.
- Melt the chocolate and coconut oil together gently over a double boiler. Remove from heat and whisk in maple syrup. Set aside.
- Let brownies cool for 10 minutes before frosting them. Spread the frosting evenly over the top
- Store in the fridge to help the icing set
- Cut, serve & ENJOY!