Fudgy Sweet Potato Brownies with Almond Butter (no added sugar!)

Ingredients

• 1 cup soft pitted Medjool dates, packed
• 1 cup roasted and mashed sweet potato*
• 3/4 cup almond butter or natural peanut butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup cacao or cocoa powder
• 3 tbsp all purpose flour (sub 1/4 cup almond flour to make GF)
• 1 tsp baking powder
• heaping 1/4 tsp fine sea salt (omit if nut butter is salted)
• 1/2 cup chocolate chips
• optional: 1/3 cup chopped walnuts

Instructions

1. 1

   Preheat oven to 350F. Line an 8x8 inch baking dish wish parchment paper and set aside.

2. 2

   Place dates, sweet potato, peanut butter, eggs and vanilla in the bowl of a food processor. Blend for a couple minutes, or until dates are broken down and mixture is totally smooth, scraping the sides as needed.

3. 3

   Add cacao, flour, baking powder and salt. Process just until you don't see flour anymore (5-10 seconds). Add chocolate chips and gently fold in with rubber spatula.

4. 4

   Spoon batter into prepared baking dish. It will be thick! Use a wet spatula to spread the batter to the edges of the pan. Sprinkle with walnuts if using, flaky salt and extra chocolate chips if desired (highly recommend!).

5. 5

   Bake for 28-30 minutes, or until brownies are set (closer to 30 for almond flour version). Let cool for 20 minutes before slicing. I like these best refrigerated!