Vegan Sweet Potato Brownies

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A dessert that is as sweet as it can be. It melts in your mouth and you want another bite as soon as you take the first one. Can a dessert like that be sugar free and good for you? Take a look at my vegan Sweet Potato Brownies. I didn’t use any sweetener but the sweet potato itself. I layered the brownies into a chocolate/cinnamon decadence. But you can do each flavor on its own without sacrificing flavor or texture.

I was inspired to recreate my brownies after a colleague posted her Sweet Potato Chocolate Mousse on her Instagram page. Her username is @Whole_Food_Nutrition and it’s an awesome account to get inspired by and to follow for healthy and yummy recipes and tips.

Note: You need to prep in advance for this recipe. Bake the sweet potato at 400′ F for 45-60 minutes. Potato should be soft and mushy. Let it cool down, then peel it. Now, it will be ready to use for our dessert.

Sweet Potato Brownies

  • Servings: 4-6
  • Difficulty: easy
  • Print

Chocolate Sweet Potato Brownies
Ingredients
– 1/2 Large Sweet Potato (Baked and Peeled)
– 1/4 C of Cacao Powder
– 1 Tbsp of Arrowroot
– 1 Flax Egg
 1/4 C of Rolled Oats
– 1 Tsp of Vanilla Extract
Optional 1/4 C of Coconut Creme (The creamy part of a Coconut Milk Can)

Cinnamon Blondie Brownies
Ingredients
– 1/2 Large Sweet Potato (Baked and Peeled)
– 1 Tbsp of Arrowroot
– 1 Tbsp of Cinnamon
– 1 Flax Egg
 1/4 C of Rolled Oats
– 1 Tsp of Vanilla Extract
Optional 1/4 C of Coconut Creme (The creamy part of a Coconut Milk Can)

Directions
– Preheat oven to 350′ F
– For each Brownie flavor, combine all ingredients in a food processor. Blend till smooth.
– Transfer to a bowl and add chocolate chips if desired. 1/2 C of Enjoy Chocolate Chips.
– Place in mold, or layered each flavor in a cupcake mold.
– Bake for 25 min.
– Let the brownies cool down as they will harden and be ready to nom nom nom!

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