Vegan Sweet Potato Brownies (hclf, gluten- and refined sugar-free)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6-8
Ingredients
- 2 medium to large sweet potatoes*, skin included
- 2/3 of a cup of ground almonds
- 1/4 cup buckwheat flour
- 1/4 cup white rice flour
- 12 medjool dates, pits removed
- 4 small black mission figs
- 1/4 cup raw carob or cacao powder
- 3 tbs of pure maple syrup
- A few dashes of Savour This Kitchen Gypsy or cinnamon
- A pinch of salt
Instructions
- Preheat the oven to 350 F and line a baking pan with parchment paper. I used an 8×8 tray.
- Cut the potatoes into chunks and place them into a steamer for until soft, about 15-20 mins.
- Place the potatoes, figs and dates into a food processor and run until smooth.
- Pour the mixture into a large bowl, and mix well with the remaining ingredients.
- Place into your lined dish and bake for 20 mins, or until a fork comes out clean when poked.
- Cool for 10 mins, then slice and devour!
Notes
I kept the skin on for the extra added nutrients!
Adapted from Deliciously Ella
Store in the refrigerator, up to 5 days.
Find it online: https://staging.naderboraie.com/2015/03/sweet-potato-brownies/