Soft and gooey like brownies and a little crispy on the edges like cookies. The sweet potato base serves as the main sweetener in this recipe, and offers a soft, rich consistency with a deep flavor. Only using a drop of maple syrup to bring out the natural sweetness, sweet potato is high in Vitamin A and is rich in prebiotic fiber, which is used as fuel for the good bacteria in your gut, ultimately supporting digestion and your immune system.

Ingredients

1 1/2 cup sweet potato ⁣
1/2 cup salted almond butter⁣
1/4 cup cacao powder⁣
2 Tbsp maple syrup⁣
1 tsp baking powder⁣
1 tsp vanilla extract⁣
2 Tbsp coconut flour⁣
3 Tbsp almond milk⁣
1/3 Cup chocolate chips⁣

Directions

Preheat your oven to 350. Peel potato and bake in a pressure cooker or toaster oven until soft, and then mash it with a potato masher. Combine all ingredients except almond milk & chocolate chips in a food processor or blender and and blend together until smooth. Add almond milk 1 Tbsp at a time, blending in between. Mix in chocolate chips with a spoon (not the food processor!). Use a spoon to scoop batter onto a baking sheet. Bake for ~15-20 minutes.⁣ Enjoy!

Brands I Used

Trader Joe’s Creamy Almond Butter

Almond Breeze Unsweetened Almond Milk

Enjoy Life Dark Chocolate Chips

Brookfield Maple Pure Maple Syrup