The first thing you think of when you think brownies might not be avocados and sweet potatoes… but I’m here to change your mind.
These sweet potato brownies are fudgey, sweet and decadent, and are frosting with the creamiest cacao sweet potato and avocado frosting. This recipe is 100% paleo, gluten-free, grain-free, dairy-free and refined sugar free.
Here’s what you’ll need:
For the brownies
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 1/2 tsp salt
- 1 cup cooked sweet potato
- 2 tbsp coconut oil, melted
- 1/2 cup tahini, cashew butter or almond butter
- 1/3 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
For the frosting
- 1/2 cup cooked sweet potato
- 1/2 pitted avocado
- 1/4 cup creamy almond butter
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
Preheat your oven to 350 degrees and line a brownie pan or casserole dish with parchment paper. In a large bowl, combine all dry ingredients – almond flour, coconut flour, cacao powder and salt.
In a separate bowl, combine the cooked sweet potato with the coconut oil, tahini, maple syrup, eggs and vanilla. Mix well. Pour wet ingredients into the bowl of dry ingredients and full incorporate the mix.
Mix in chocolate chips. Evenly distribute the batter into your pan and bake for 25-35 minutes, until a toothpick comes out clean.
While the brownies bake, prepare the frosting. In a blender, combine all ingredients – sweet potato, avocado, While the brownies bake, prepare the frosting. In a blender, combine all ingredients on high speed.
Whip the frosting on high speed until it is all uniform. When the brownies have cooled, generously frost and enjoy. Store in the refrigerator.
SWEET POTATO BROWNIES WITH AVOCADO CACAO FROSTING
Ingredients:
For the brownies
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 1/2 tsp salt
- 1 cup cooked sweet potato
- 2 tbsp coconut oil, melted
- 1/2 cup tahini, cashew butter or almond butter
- 1/3 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup chocolate chips (optional)
For the frosting
- 1/2 cup cooked sweet potato
- 1/2 pitted avocado
- 1/4 cup creamy almond butter
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350 degrees and line a brownie pan or casserole dish with parchment paper.
- In a large bowl, combine all dry ingredients – almond flour, coconut flour, cacao powder and salt.
- In a separate bowl, combine the cooked sweet potato with the coconut oil, tahini, maple syrup, eggs and vanilla. Mix well.
- Pour wet ingredients into the bowl of dry ingredients and full incorporate the mix. Mix in chocolate chips.
- Evenly distribute the batter into your pan and bake for 25-35 minutes, until a toothpick comes out clean.
- While the brownies bake, prepare the frosting. In a blender, combine all ingredients – sweet potato, avocado, almond butter, cacao powder, maple syrup, coconut oil and vanilla.
- Whip the frosting on high speed until it is all uniform. When the brownies have cooled, generously frost and enjoy. Store in the refrigerator.