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 8x8 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