Well, I had so much fun making and eating the first set of paleo brownies that I posted about, I decided to try another. This one used sweet potato instead of zucchini and I have to admit these brownies were amazing. You could not tell they had no refined sugar, or egg, or flour... they were just yummy rich, decadent and gooey brownies. When you refrigerate these brownies they are even better - like eating some really great fudge.
I served these for family and they loved them. If you don't like rich chocolate deserts (is there really anyone out there who doesn't?), this is not for you.
Ingredients:
1 cup almond flour 1/3 cup almond butter (you could use coconut butter as well)
1/2 cup of almond butter for topping.
1/3 cup raw cocao powder
1TB flax meal
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 TB vanilla
1 cup cooked sweet potato
½ cup coconut milk (or more... I use the canned type)
¼ cup melted coconut oil
1/3 cup coconut nectar (you could use stevia instead - just play with the amount for the correct sweetness)
I always try and use the microwave for melting everything. For those averse to microwaves, you can do this in a small pan.
1. Preheat oven to 350 degrees.
2. Grease 8×8 pan with coconut oil.
3. Melt the almond butter and coconut oil.
4. Put all dry ingredients together in a medium size bowl and stir.
5. Add wet ingredients including melted coconut oil/almond butter.
6. Mix all ingredients until well mixed.7. Put into greased pan.
8. Swirl softened topping almond butter into a pattern on top of the batter using a spoon and knife. The recipe I adapted this from said "Add almond butter or nut butter (needs to be soft) topping by using a spoon to create 4 parallel lines. Use a butter knife to marble or swirl the almond butter by running knife perpendicular one way and then the other way back across the brownies."
9. Bake at 350 deg for 30 min or until a knife comes out clean.
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