Ingredients:

  • 1 cup (240g) roasted sweet potato puree
  • 1/2 cup (125g) creamy almond butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 cup (85g) vegan dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on the sides.
  2. Place the sweet potato puree, almond butter, maple syrup, vanilla, and salt into a food processor. Blend on high until the mixture is completely smooth.
  3. Sift in the cocoa powder and pulse until fully incorporated and the batter looks like a deep, dark chocolate ganache.
  4. Transfer the batter to a mixing bowl and gently fold in the dark chocolate chips using a spatula until evenly distributed.
  5. Spread the batter into the prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes until the edges are set but the center still has a slight wobble.
  6. Allow the brownies to cool completely in the pan for at least 30 minutes before lifting them out to ensure the fudgy texture sets.