It’s brownie time.
Personally I like my brownies to be melt-in-your mouth fudgey and more chocolately than super sweet. For today’s Sweet Potato Chocolate Fudge Brownies our secret ingredient -sweet potato- keeps these treats soft and moist. The sweet potato acts as both a sweetener and naturally gluten-free flour alternative.
They are lovely on their own and even more fun with toppings. I didn’t get a chance to snap a photo of the ice cream brownie sundaes we made with Coconut Bliss (one of my favorite vegan ice creams) but you’ll have to trust me when I say you’ve gotta make one! I also made a 4-way brownie topping sampler platter (pictured below), topping the brownies with peanut butter, coconut butter, coconut flakes and cinnamon. All four are winners in my book.
- 1 medium sweet potato
- 4 dates, chopped
- ¼ cup non-dairy milk
- 1 cup all purpose almond meal or all purpose gluten-free flour
- 3 tbs cocoa powder
- 1 tsp vanilla extract
- 2 tbs agave
- 1 tbs coconut oil (softened) + extra fro greasing
- dash of salt
- ½ cup chocolate or carob chips
- Preheat oven to 425.
- Poke holes in sweet potato with fork. Wrap in tin foil and bake until tender (about 40 minutes). Remove sweet potato from oven, let cool.
- Turn oven heat to 350°. Grease a 8" x 8" baking dish.
- When sweet potato is cool enough to handle, break it into pieces and blend it with dates and milk in blender until smooth.
- Transfer mixture to a large bowl and stir in remaining ingredients. Spread mixture evenly in baking dish.
- Bake for 15 minutes. Remove from oven and let cool completely before slicing.