Sweet potato chocolate brownies

Ingredients

250ml sweet potato cooked

125ml cocoa powder

125ml nut butter

60ml maple syrup

60ml mini chocolate chips optional, use enjoy life brand for vegan friendly option

Instructions

1. Add the cooked sweet potato to your food processor. Mix in cacao or cocoa powder and pulse until incorporated and the powder is no longer powdery.

2. Add in the nut butter and raw honey or maple syrup. Mix with food processor until well combined.

3. Fold in ½ of the chocolate chips. Sprinkle the remaining chocolate chips on top. Pour mixture into an 8X8 baking dish sprayed with coconut oil spray.

4. Bake for 15-25 minutes in a 180 degrees Celsius oven. You will know the brownies are done when you shake the pan and they don’t jiggle. Be sure not to overcook them and keep an eye on them after 15 minutes to ensure they are super fudgy and not dry.

Notes

Drizzle on extra nut butter or top with a pinch of sea salt for added flavor.

Allow sweet potato brownies to cool completely before you attempt to cut them.

Add in a scoop of protein powder for an extra protein punch.

Storage: Store cooled brownies in the refrigerator for up to 4 days.

Freezer: Cooled brownies can be stored frozen in a freezer safe container for up to 3 months.