Ingredients
- 1 medium Sweet Potato Cooked and cooled
- 1/2 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Coconut Sugar
- 1/2 cup Cocoa Powder
- 1/3 cup Oat Flour
- 1 tsp Baking Powder
Cheesecake Topping
- 8 oz Full Fat Cream Cheese can sub a vegan cream cheese like Kite Hill or Miyokos Brands
- 1/3 cup Plain Greek Yogurt can sub a vegan greek style yogurt. I like Kite Hill brand for this
- 1 whole Egg
- 1/4 cup Granular Monkfruit Sweetener I like Lakanto. Sub organic cane sugar
- 1 tsp Pure Vanilla Extract
Instructions
- Cook your sweet potato. I cooked mine by using a fork to poke holes throughout, and placed in the air fryer for 30 minutes at 400 degrees
- You can also bake at 400 degrees F for 45 minutes
- You can also microwave it for 5-6 minutes - use caution / oven mitts when removing from microwave
- Mix wet ingredients together for the brownies - sweet potato, almond butter, coconut sugar, coconut oil, maple syrup, and vanilla extract
- Mix dry ingredients in a separate bowl - cocoa, oat flour, and baking powder
- Combine dry mixture into the wet
- Set aside roughly 3 tbsp brownie mix
- Pour into 8×8 pan lined with parchment paper and bake at 350 for 20 minutes
- Use a hand mixer to combine cheesecake ingredients together until creamed. You can also place in a food processor to fully smooth
- Pour overtop brownie layer and carefully spread to cover the edges
- Dollop the remaining brownie mix overtop the cheesecake, and use a thick cake pop like stick to swirl throughout the top
- Bake at 350 for an additional 25-28 minutes
- Allow to cool 20min, then place in the fridge for 2-3 hours before cutting in
- Enjoy!
Notes
Make sure your cream cheese and greek yogurt are room temp, as this allows for smoother mixing. If they're still cold you should opt for the food processor method to make sure you get all of the chunks out