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.
- 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
- 1 large ripe avocado
- 4-5 tbsp cocoa powder
- 4-5 tbsp raw honey
- 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.
- Mix the avocado flesh, cocoa powder and honey together in a food processor until creamy and smooth. Refrigerate until brownies are cool.
- Place icing on the top of the cooled brownies, using a spatula, spread until smooth and sprinkle with chopped almonds, chia and hemp seeds.
- Refrigerate these babies…and try to not eat them in one sitting.
Muchas gracias. ?Como puedo iniciar sesion?
qgqtqbqoan July 25, 2020