A healthy twist on my favorite dessert. I really don’t have much of a sweet tooth, but I can never pass up a warm brownie. The sweet potato and avocado make these brownies creamy and they stay moist well after making them! Top with whatever you’d like – I did cashews and dark chocolate, coconut would be good too!
Sweet Potato & Avocado Brownies
- 3/4 - 15 oz. can Sweet potato pureé
- 1 small Avocado
- 2 Eggs
- 1/2 cup Pure maple syrup
- 1.5 tbsp Coconut oil, melted
- 3/4 cup Coconut flour
- 1/3 cup Cacao powder
- 1.5 tsp Baking soda
- 1/4 tsp Sea salt
- 1/4 cup Dark chocolate chips
- 1/2 cup Crushed cashews
Preheat oven to 350 degrees.
Add all ingredients (minus chocolate chips and cashews) to a food processor, or a bowl for hand mixing.
Mix until all ingredients are blended and combined.
Pour mixture into greased 8x8 cake or brownie pan.
Bake for 15 minutes.
Take brownies out of the oven and top with dark chocolate chips and crushed cashews.
Put back in the over and bake for another 10 minutes, or until brownies are firm. Enjoy!