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Food To Be Fit: Sweeeeeeeeet Potato Brownies

November 14, 2014 1 min read

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. 18XIsRpsMjMhh1hmPOZDpvqfwXS0knRCwlOg7YVgRxw

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 flourXHmKa4RJ4DlzpZPXGmvtKBPJ11HgdzRjYr3ymkYaquU
  • 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:

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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.2Hf71y0MRMpRb-GRC5MViy29YGBbvH9ZP60OhVtWiBI
  • 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.

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