Sweet Potato Brownies

Sweet Potato Brownies - 2 Guiding Stars

Active Time

15 min.

Total Time

1 hour 45 min.

Servings

12 (101 g)

The best thing about these amazing, delicious brownies (aside from their awesome frosting) is the fact that they’re made with completely natural ingredients. If you leave the frosting off, the brownie itself is vegan.

Tip: These are rated all-purpose flour, but spelt flour would also work in this recipe.

Ingredients

Brownies:

2 Tbsp. ground flaxseed
6 Tbsp. water
¼ cup all-purpose flour
½ cup cocoa powder
½ tsp. salt
1 tsp. baking soda
½ cup walnuts
1 ripe avocado
1 cup sweet potato puree
½ cup unsweetened applesauce
¼ cup date paste
1 tsp. pure vanilla extract

Frosting:

¼ cup date paste
¼ cup almond butter
¼ cup plain, non-fat Greek Yogurt
½ cup cocoa powder
1 Tbsp. coconut oil

Directions

Soak ground flaxseed in water to gel (10 minutes).
Preheat oven to 375ºF. Line a 9″x9″ baking pan with parchment paper.
Whisk together the flour, cocoa powder, salt, baking soda, and walnuts.
Place avocado, sweet potato puree, applesauce, date paste, vanilla, and flaxseed mix in a food processor or blender. Process until smooth.
Fold the wet mixture into the dry mixture. Stir until well combined.
Spread batter evenly in pan and bake until a toothpick inserted into the center comes out with a fine crumb (20-25 minutes). Let cool before frosting (1 hour).
While brownies cool, combine all frosting ingredients in a food processor or blender and process until smooth. Spread evenly over room-temperature brownies and serve.

Nutritional analysis per serving: Calories 190; Total Fat 11g (14% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 225mg (10% DV); Total Carbohydrate 25g (9% DV); Dietary Fiber 6.5g (25% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 8% DV; Copper 60% DV; Manganese 30% DV; Vitamin A 25% DV.