Not quite sure what it is, but my sweet tooth has been insatiable lately. Worse than normal, if that’s even possible. However, I can never let my stomach win outright when it comes to a battle with my brain and my morals, hence “healthy desserts.” This is a thing, people. I swear to you, desserts do not have to be bad for you for them to be fulfilling.
Take these brownies, for instance. No gluten, dairy, nuts, grains, or refined sugar. We can continue to analyze these brownies on paper about what they don’t have, but what they do have is obviously more important. Outstanding flavor, rich texture, the ability to satisfy your cravings. And, you can eat half of the pan and not feel gross or even the slightest bit guilty. Now, that is powerful.
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min
1 ½ cups mashed or puréed sweet potato (can also use pumpkin)
¼ cup avocado or coconut oil
½ cup maple syrup
1 tsp vanilla extract
¼ cup coconut flour
¼ cup tapioca flour
1 tsp baking soda
½ tsp kosher salt
2 tsp cinnamon
1 tbsp espresso powder
⅓ cup cocoa powder, packed then sifted
⅓ cup chopped chocolate or chocolate chunks
- Preheat oven to 350℉ and line an 8×8 pan with parchment paper.
- In a blender, combine sweet potato, avocado oil, maple, vanilla, and eggs, and blend until smooth.
- In a bowl, stir together flours, baking soda, salt, cinnamon, espresso powder, sifted cocoa powder.
- Add wet ingredients to dry and combine until fully incorporated. Add chocolate chunks and stir again.
- Transfer batter to your pan and smooth out the top with a rubber spatula so it’s even. Place pan in the oven and bake for 35-40 minutes, or until batter is just about all set in the center.
- Let brownies cool in pan for 10 minutes. Then remove from pan using parchment paper and transfer to a cooling rack to cool completely.