If you’re anything like me you then little Debbie’s cosmic brownies were a lunchbox staple!

Rich, fudgey, with a melt in your mouth ganache topping these are ALL of that but without the dyes, gluten, dairy, or refined sugar! For a link to the dye free gems I used click HERE.

Serves: 16

Ingredients

1 whole Sweet Potato, Medium, cooked and cooled
1/2 cup Almond Butter, *
1/2 cup Coconut Sugar
2 Tbsp Coconut Oil
2 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
1/2 cup Cacao Powder, Raw
1/3 cup Oat Flour
1 tsp Baking Powder
2/3 cup Semi-Sweet Chocolate Chips
1/3 cup Coconut Cream

Process

Combine wet ingredients together, then fold in dry
Bake in an 8×8 pan lined with parchment paper for 22-24 minutes at 350
Let cool completely
Over low-med heat on stove combine choc chips and coconut cream until smooth and creamy
Pour overtop brownies, sprinkle dye free chocolate gems ** overtop and set in the fridge to set a couple hours or the freezer for an hour
Slice and enjoy! Keep stored in the fridge

Notes

*can sub another nut butter *I used pure estee brand dye free chocolate chips. Visit their website or you can get on Amazon

Copycat Cosmic Brownies (vegan, gluten free)

Print Pin Rate

Prep Time: 10

Cook Time: 20

Servings:

Ingredients

1 whole Sweet Potato Medium, cooked and cooled
1/2 cup Almond Butter *
1/2 cup Coconut Sugar
2 Tbsp Coconut Oil
2 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
1/2 cup Cacao Powder Raw
1/3 cup Oat Flour
1 tsp Baking Powder

Chocolate ganache

2/3 cup Semi-Sweet Chocolate Chips
1/3 cup Coconut Cream

Instructions

Combine wet ingredients together, then fold in dry
Bake in an 8×8 pan lined with parchment paper for 22-24 minutes at 350
Let cool completely
Over low-med heat on stove combine choc chips and coconut cream until smooth and creamy
Pour overtop brownies, sprinkle dye free chocolate gems ** overtop and set in the fridge to set a couple hours or the freezer for an hour
Slice and enjoy! Keep stored in the fridge