Sweet Potato Brownies (gluten-free)

Recipe makes 9 servings

Ingredients

• ½ cup (56g) almond flour

• ½ cup (48g) cocoa powder, unsweetened

• ¼ cup (60g) coconut sugar

• ¼ tsp cinnamon

• ¼ tsp cream of tartar

• ¼ tsp arrowroot powder

• ¼ tsp baking soda

• ¼ tsp salt

• 1 cup (265g) sweet potato (measured cooked & mashed)

• ¼ cup almond butter

• ¼ cup honey

• 3 eggs, room temperature

• 1 tsp vanilla extract

• ⅓ cup (80g) dairy-free dark chocolate chips

Directions

1. Set the oven to 350F and lightly grease or line a 8x8 baking dish with parchment paper.

2. In a medium bowl, combine the almond flour, cocoa powder, coconut sugar, cinnamon, cream of tartar, arrowroot powder, baking soda, and salt. Set aside.

3. In a mixing bowl, mix together the sweet potato, almond butter, honey, and vanilla extract. Add the eggs and mix again to combine. 

4. Add the dry ingredients to the bowl of wet ingredients and combine. Fold in 1/3 cup of the dark chocolate chips.

5. Pour the batter into the prepared baking dish and smooth the top. Sprinkle the remaining 2 tbsp of dark chocolate chips on top. 

6. Bake for 25 minutes or until a toothpick is inserted in the center and removed with just a few crumbs.