I love almond butter. Peanut. Cashew. Walnut. Whatever. This girl doesn’t discriminate. I love sweet potatoes, with cinnamon smashed in. One of my favorite food combos is sweet potatoes with cinnamon topped with *insert favorite nut* butter. And most of all, I love chocolate, because who doesn’t and if they don’t, WHY DON’T THEY! But whatever, we’ll talk about the non-chocolate likers another day because I’m getting stressed thinking about that. I’m a huge sweets fan. I’ll pass on salty things all day long if it means I get more sugar. I get the whole sugar addiction thing… it tastes so good you have to keep feeding the want. It’s okay though because everything in moderation, right? I’ve been on this gluten-free, sometimes vegan, sometimes paleo kick for quite some time. I prefer baking things myself because I know I can clean them up. Unless, I’m travelling, or have done research on certain places and their treats, or I’m making the wonderful exception to sugar overload at Extraordinary Desserts in San Diego and get their Chocolate Dulce de Leche cake. It’s rare that I would spur of the moment buy brownies or big cookies or quick breads mainly because of the crazy carb content of gluten-filled heaviness. With alllllll that being said, let’s talk about these flourless almond butter sweet potato brownies I nailed. You need a couple handfuls of ingredients, and chances are you have most in your pantry already, so… win! I add fiber to everything because I can. A few ingredients I always use can be purchased online and they’re amaze. You’ll see that I use them a lot because I highly recommend them:
*I won’t tell you how many it yields because I’d give myself away as to what a hefty eater I am with these things… Pour yourself a glass of Califia Farms Toasted Coconut Almond milk and enjoy! #NomNomNom
Flourless Sweet Potato Brownies
- 2 Cups Sweet Potatoes (cooled, peeled, mashed)
- 1 Cup Almond (or your fave) butter
- 1-2 tsps Cinnamon optional for you, not for me!
- 1 tsp Baking Soda
- 4 tbls Cocoa Powder or 2 oz. melted unswt. chocolate
- 3 tbls Oat Fiber
- 2 tbls Flaxseed
- 1/4 Cup + Maple Syrup
- 1 1/2 tsps Vanilla Bean Paste
- 1/4 Cup MuscleEgg or 1 whole egg
*Preheat that oven to 350 degrees. I mixed all the ingredients with an old school potato masher, starting with potatoes and then dry ingredients. Then almond butter, maple syrup and vanilla, and a lightly beaten egg.
Pour into a 9x9 pan lined with coconut oil sprayed parchment (A+ clean up!) Bake that glorious batter for about 32-35 minutes, depending on your oven. Your toothpick WILL come out dirty. These do not fully set unless you cook them way longer. Let them cool for an hour plus. Remove parchment and cut those bad boys into servings.
*Wanna boost the protein? Add a scoop of protein powder. Next time I'm going to try to make these bad boys totally vegan...:)