*3/4 cup mashed sweet potato (see notes)
*1 cup fine almond flour (sifted)
*1/4 cup almond butter
*1/4 cup cacao powder
*1 tsp baking powder
*1/2 cup water or almond milk
*3-4 tbsp coconut or date sugar
*1/3- 1/2 cup chocolate chips (save some to sprinkle on top)
*3 tbsp potato starch for Passover or cornstarch for year-round
pinch of salt
These year-round brownies are extremely easy to make and kosher for Passover too! Healthy, vegan, egg- free, oil- free and so so delicious. I love love chocolate desserts! But keeping them on the healthy side can be a little challenging sometimes. The beauty about these brownies is that the sweet potato replaces the oil and eggs here, and gives it an extra layer of fudginess. And even if sweet potatoes in a dessert doesn't sound so appealing or attractive to you, I challenge you to give them a try. They are made with clean ingredients that are easy to access. Nothing complicated. I'm pretty sure you probably already have most of the ingredients at home.
Preheat oven to 350 F.
1). Peel 1 big or 2 medium-sized sweet potatoes and cut into small chunks. Place in a microwave-safe glass bowl, add a splash of water (about 3-4 tbsp), cover, and cook for 7 minutes. (You can also boil in a regular pot with water until fork tender for 10 minutes)
2). Take the sweet potato out of the microwave, or stove, remove any excess water, mash very well with a fork and add to the bowl. Add the almond butter and milk, and mix very well until combined.
3). Sift all the dry ingredients onto the wet ingredients bowl, combine everything well, and add the chocolate chips. If you like more fudgy texture, add 2-3 tbsp of milk to the batter.
4). Transfer to a brownie pan lined with parchment paper. Sprinkle some more chocolate chips on top.
5). Bake for 25 minutes. Let cool completely, at least 30 minutes.
Cut, and serve
Watch it on YouTube