Food To Be Fit: Sweeeeeeeeet Potato Brownies

These delicious little buggers are gluten-free, paleo-friendly, and an excellent way to sneak nutrients into a picky eaters dessert. However - try to not eat all of the brownies right out of the pan. It's hard. Trust me.

Ingredients:

Brownies:

• 1 sweet potato
• 3 eggs, whisked
• 1/4 coconut oil, melted
• 1/3 cup raw honey
• 1/4 tsp vanilla extract
• 3 tbsp coconut flour
• 2 tbsp unsweetened coca powder
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• pinch of salt
• 1/2 cup bittersweet chocolate chips

Icing:

• 1 large ripe avocado
• 4-5 tbsp cocoa powder
• 4-5 tbsp raw honey

Instructions:

Brownies:

• Preheat oven to 425. Using a fork, poke holes all around your sweet potato. Place in the oven for 25-30 minutes. Once your sweet potato is soft and cooked through, peel off the skin and mash it up. Turn the oven down to 350.
• Add eggs, coconut oil, honey and vanilla to your sweet potato bowl.
• Next, add yourcoconut flour, cocoa powder, baking powder, cinnamon, salt & chocolate chips.
• Mix well and pour into an oiled 9x9 baking dish.
• Bake for 25-30 minutes, depending on how soft or hard you like your brownies.
• Remove from oven and let cool.

Icing:

1. Mix the avocado flesh, cocoa powder and honey together in a food processor until creamy and smooth. Refrigerate until brownies are cool.
2. Place icing on the top of the cooled brownies, using a spatula, spread until smooth and sprinkle with chopped almonds, chia and hemp seeds.
3. Refrigerate these babies…and try to not eat them in one sitting.