Until recently, I had never made vegan brownies, let alone Sweet Potato Brownies. I know, I know…. you are thinking “How can that be?”…. a brownie-less life?
Yup, it’s true – our home has been brownie-less.
The thing is, when I bake, I like to bake with 100% whole food ingredients, the “almost raw vegan” approach, vs. taking conventional recipe and using egg substitute, or butter substitute, etc. So sometimes it takes me a while before I land on a recipe that really works for us.
And let me tell you…. I created a recipe that works for us! 🙂
This recipe uses only 6 ingredients! So NOT ONLY is it super #EASYPEASY but also super #NUTRITIOUS!
So… drumroll please…. I present to you, ARV Sweet Potato Brownies!
All natural, no substitutes, 100% whole food ingredients.
Makes approx. 30 sweet potato brownies
- 2 large sweet potatoes
- 15 medjool dates
- 2/3 of a cup almond flour
- 1/2 a cup of brown rice flour
- 5 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
Pre-heat oven to 350F. Peel sweet potatoes and cut into cubes. Boil in water for about 20 minutes until well cooked and ready to crumble. While potatoes are cooking, add both flours and the raw cacao to a bowl. Place pitted dates to Cuisinart, add cooked & drained potatoes to Cuisinart. Pulse & blend (alternate) until the sweet potato & dates have a supper smooth texture! Once well blended, add the dry mixture to the Cuisinart, add the maple syrup and blend/pulse until well blended. Spoon mixture into parchment paper lined baking pan.
Bake for 30-40 minutes until a fork comes out dry when pricked into the “dough”.
Let cool at least 10-20 minutes. This is very important as it takes time for the mixture to settle. Cut into pieces, approximately 30 squares. Serve & enjoy!
These brownies, if I do say so myself, are DEEEEEE-LISH! YUP! They are super moist, super nutritious, super delicious the whole family will love them!
I hope you enjoy them as much as we do!