10/22/17 — sweet potato brownies

Sweet Potato Brownies

Bake the sweet potatoes for 30 minutes at 350 degrees (or until a butter knife can go in them easily).  Cut 3 slits in each sweet potato before you bake them.
Peel the sweet potatoes, and place them in the food processor.
Add 1 cup of almond flour to the food processor.
Add 1/3 cup of tapioca flour to the food processor.
Take the pits out of 14 Medjool dates.  Add the dates to the food processor.
Add 1/3 cup of raw cacao powder to the food processor.
Add 2 tbsp. of coconut nectar.


When all of the ingredients are in the blender, blend on high until the mixture is smooth.
Put oil or cooking spray on the bottom and sides of the pan.
Preheat the oven for 350 degrees.  Cook for 20 – 25 minutes.
IMG_0794 (1)
Yum! I just had a piece.


Hot Tips:

  • I baked the sweet potatoes, but you can boil them.
  • You can substitute maple syrup for the coconut nectar.
  • Process the mixture on a high setting until smooth.
  • Put oil on the sides of the pan so that the brownies don’t stick to the pan.
  • You can top the brownies with large flake sea salt after they’re cooked.
  • I like to eat the peels of the sweet potatoes separately if the sweet potatoes are organic.



Was Popeye right that spinach makes you stronger?



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