Carob Sweet Potato Brownies
A healthy and delicious treat that is easy on your gut.
Makes ~12 brownies
INGREDIENTS
1 cooked sweet potato, skinless
1/2 cup almond butter (or any fav nut butter, preferably unsweetened)
1/2 cup carob powder (can sub cocoa powder if you prefer, but carob is extra gut-friendly)
1 tsp vanilla extract
1/4 cup almond flour
1/2 cup pure maple syrup
*1 small egg
1 tbsp monkfruit sugar (or whatever white sugar you have, but again, monkfruit sugar is gut-friendly.)
*don’t use the egg if you’d like to make your brownies vegan
DIRECTIONS
Heat oven to 350F.
Spray an oven safe pan with non-stick spray, I use coconut oil.
Make sure you use a pre-cooked sweet potato, without the skin, so that you can easily mash it up with a fork in a mixing bowl.
In a small sauce plan, melt the nut butter, maple syrup, vanilla extract together and then stir in the carob powder. Heating just enough to whisk all ingredients together. *Don’t let this part burn.
Remove from heat, and pour the mixture from the saucepan into the mixing bowl with the smashed sweet potato. Stir together until mixed well.
Press a hole in the middle of the mixture with the back of the spoon, then add the almond flour + egg, mixing it all together gently & thoroughly. Lastly, add the monkfruit sugar and stir until well mixed.
Pour into your prepared pan, spread the mix evenly throughout, and pop into the oven for 23-25 minutes. The time may vary based on what size pan you use, just don’t burn it and it will taste good!
Let them cool completely, then cut into squares, and carefully remove from the pan. Mine were soft, but didn’t break!
Eat all of them yourself, or share with friends. I recommend storing in an airtight container in the fridge if you don’t finish them all.
