Ingredients:

  • 1 cup (245g) roasted sweet potato puree
  • 1/2 cup (125g) creamy almond butter
  • 1/3 cup (80ml) pure maple syrup
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (90g) dairy-free chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper, leaving an overhang on the sides.
  2. Place the sweet potato puree, almond butter, maple syrup, vanilla, baking soda, and salt into a food processor. Blend on high until the mixture is completely smooth and glossy.
  3. Stir in the cocoa powder manually or pulse briefly until the batter turns a deep, uniform chocolate brown.
  4. Fold in the chocolate chips using a spatula.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 20–22 minutes until the edges slightly pull away from the sides, but the center remains slightly soft.
  7. Allow the brownies to cool completely in the pan for at least 30 minutes to ensure the structure sets.