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Superfood Sweet Potato Brownie Recipe

Somehow Teresa Cutter seems to sneak a full serving of veggies into nearly every dessert she bakes—but you’d never be able to tell that the decadent-tasting cookie, cake, or chocolate you’re eating is loaded with good-for-you nutrients. Case in point? Her gooey, flavorful Sweet Potato Brownie recipe. High in fiber, protein, and antioxidants, this pan of brownies is way better than any you could ever whip up from a box.

Keep scrolling for this game-changing recipe from The Healthy Chef’s new cookbook, Healthy Baking

Superfood Sweet Potato Brownie

A delicious brownie with awesome health benefits! Loaded with antioxidants and restorative minerals including potassium and magnesium. The perfect treat when you need some chocolate therapy.

Makes 25-30 slices

Ingredients

For the brownies:

16 oz roasted sweet potato, cooled and smashed
1 cup cold-pressed coconut oil, solid state
1/2 cup organic maple syrup
2 teaspoons vanilla extract
½ cup raw cacao powder
6 fresh dates, pitted
3 cups almond meal

For the frosting:

2 ripe avocados, seeds removed
8 fresh dates, pitted
¼ cup water or almond milk
¼ cup cold-pressed coconut oil, solid state
½ cup raw cacao powder
2 teaspoons vanilla extract
pinch of sea salt

Instructions

To make brownies:

Preheat your oven to 160°C fan-forced (320°F).
Combine sweet potato, coconut oil, maple syrup, vanilla, cacao powder and dates into a food processor.
Process for 2-3 minutes until smooth and creamy.
Add almond meal and process again for another minute until combined.
Spoon into a 30 x 20 cm (11 x 8 inches) lined baking tray and smooth out the top.
Bake for about 45 – 50 minutes then remove from the oven and cool.

To make frosting:

Combine frosting ingredients into a high-speed blender for 2 minutes until smooth and creamy.
Spread over the top of the brownie and enjoy.

Notes and Inspiration: For a darker chocolate flavor, use dark cocoa powder in place of raw cacao.

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