The secret ingredient to making the most decadent vegan & gluten-free brownies is…sweet potato! This recipe deserves brownie points (no pun intended) for the antioxidant properties from both the sweet potato and cacao powder, which makes it perfectly okay to eat the entire pan in my opinion!
Ingredients
1 cup sweet potato puree
¾ cup maple syrup
½ cup tahini or nut butter of choice
1 tsp vanilla extract
1 cup oat flour
½ cup cacao powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup vegan dark chocolate chips-I love enjoy life
maldon flaky sea salt for topping
Directions
1. Preheat oven to 350 degrees; coat 8×8 baking dish with coconut oil
2. In a medium bowl, mix sweet potato puree, maple syrup, tahini & vanilla extract until evenly combined
3. In a separate large bowl, whisk together dry ingredients
4. Add wet ingredients to dry and mix together until smooth and evenly combined
5. Fold in chocolate chips
6. Using a spatula, spread batter evenly into greased baking dish
7. Sprinkle top with additional chocolate chips
8. Bake for 45-50 minutes
9. Once done, sprinkle with maldon flaky sea salt & enjoy!
