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These sweet potato brookies are rich, fudgy and decadent without using any butter, refined sugar or cocoa powder. This recipe satisfies chocolate and cookie cravings without causing a blood sugar spike. Sweet potatoes naturally replace butter and eggs, creating a moist, delicious dessert that’s completely plant-based! —Tam To, Los Angeles, California
Ingredients
- 1 cup pureed Okinawan purple sweet potato
- 1 cup pureed Korean/Japanese yellow sweet potato
- 6 pitted dates
- 1/3 cup almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- Flaky sea salt and semisweet chocolate chips, for garnish
Directions
- Steam each potato separately, about 20 minutes or until tender. Transfer each to a blender, add 70 mL of water and puree until smooth. Place each into its own bowl and set aside.
- Preheat the oven to 350°. Place dates in a blender or food processor. Cover with 70-100 mL of hot water. Let stand 5 minutes. Puree until smooth. Transfer to a large mixing bowl along with almond butter, maple syrup and vanilla. In a separate bowl, combine almond flour, baking powder and salt. Gradually beat into wet ingredients.
- Divide batter into two. Mix half with the Okinawan sweet potato puree and half the chocolate chips. Add Korean/Japanese sweet potato and half the chocolate chips to the second batter. Swirl batters together into a parchment-lined 8×8-in. baking pan. Top with additional chocolate chips, if desired. Bake until top is set, 50-55 minutes.
- Sprinkle with flaky sea salt. Cool on wire racks for 1 hour before refrigerating for 20 minutes. Cut into bars to serve.
