cup sweet potato purée
2/3 cup maple syrup
1/2 cup organic peanut butter
1 tsp pure vanilla extract
2 tbsp coconut oil (melted)
½ pure cacao powder
1 tsp himalayan salt (split)
1 tsp baking powder
⅔ nut flour (coconut or almond or blend)
½ cup chopped raw nuts of choice
¼ cup dark chocolate baking chips
Sprinkle of pink salt
1. Start by preheating your oven to 385 F. Line a baking tray with parchment paper, and place your sweet potatoes on there whole. Bake for 30-45 minutes until they are soft to touch and the skin begins to peel away easily. Remove from the oven, and carefully peel away skin and add the soft potato only to a food processor. Whiz on high to create your puree.
2. Next, set the oven to 350 F and prep your baking tray, I used a glass pyrex dish 8” by 6” and greased it with coconut oil, add your parchment paper on top and grease it well. This will help you move your brownie from the tray for storage after.
3. In a large mixing bowl we add the wet ingredients first, sweet potato purée, maple syrup, peanut butter, vanilla extract, and coconut oil. Using a large whisk stir well to combine.
4. Next, we add the dry ingredients - pure cacao powder, sea salt, and baking powder and nut flour. Using a large spatula, mix well until a thick smooth consistency forms.
5. Pour your mix into your baking dish and use your spatula spread out evenly all the way to the sides. Lastly, add your chopped nuts we used pecans and dark chocolate chips on top, with a sprinkle of sea salt.
6. Pop into the oven on the middle rack, at 350 F for around 30mins. Check with a fork if it is cooked, or if it is still gooey it may take another 10-15 mins until crispy on the outside but cooked in the middle. Remove from the oven and let cool in the pan for 30 minutes.
7. To serve, use the parchment paper to gentle lift out of the baking tray and then slice + enjoy!
8. For storage, I like to keep my brownies at room temp rather than putting them in the fridge. Which will last around 3 days, or up to 7 days in the fridge!