These sweet potato brownies are fudgy and so delicious. We’ve really cut back on sugar here thanks to the natural sweetness in the sweet potatoes and the great texture you get from the Struesli Cacao + Coffee flavor. If you love a hint of coffee with your chocolate, this recipe is for you!
SWEET POTATO BROWNIES
16 Servings
Ingredients:
- 3 small Japanese sweet potatoes
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- 1 cup nut butter of choice (we used walnut)
- ⅓ cup almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ¾ cup milk of choice (we used almond)
- 2 cups Struesli Cacao + Coffee
Instructions:
- Fit a pot with a steamer basket and bring water below to a simmer. Peel and chop the sweet potatoes, then steam the sweet potato chunks until soft.
- Meanwhile, preheat the oven to 350 F. When the sweet potato pieces are tender, transfer them to a bowl. Add the maple syrup, vanilla extract, and coconut sugar. Use a handheld mixer to mix well until the sweet potatoes are purees and all ingredients are incorporated.
- Add the nut butter and mix again.
- Then, add the almond flour, coconut flour, cocoa powder, baking soda, and salt. Mix again to incorporate.
- Gradually add the milk. Add more or less milk as needed to achieve a batter consistency that is thick but can still be stirred with a spoon.
- Fold in 1 cup of the Struesli. Line an 8 × 8 baking pan with parchment paper.
- Transfer batter to the baking pan and spread evenly with the back of a spoon.
- Sprinkle the remaining 1 cup Struesli over the brownie batter.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the brownies cool completely before cutting into 16 bars. Store leftovers in the fridge.
Danielle (Cacao For Coconuts) is a creator of healthy, dairy-free, gluten-free recipes. Follow her on Instagram for more delicious inspiration and visual recipes.
