Plant-based Sweet Potato Brownies

Ingredients

• 1 cup Sweet Potato Puree Unsweetened
• 1/2 cup Applesauce Unsweetened
• 1/3 cup Maple Syrup
• 1/2 cup Almond Butter Unsalted & Unsweetened
• 1/3 cup Almond Milk Unsweetened
• 1 1/2 Tbsp Canola Oil
• 1 tsp Vanilla Extract
• 2/3 cup All-Purpose Flour
• 1/2 cup Cocoa Powder Unsweetened
• 1 tsp Baking Powder
• 1 tsp Calorie-free Sweetener
• 1 tsp Instant Espresso Powder
• 1/4 tsp Salt
• 1/4 cup Unsalted Pecans Chopped (Optional)

Instructions

1. Preheat oven to 350°

2. Grease 8×8-inch baking pan and line with parchment paper and set aside

3. In large mixing bowl, add sweet potato puree, applesauce, maple syrup, almond butter, almond milk, canola oil and vanilla extract

4. Mix thoroughly until combined

5. In separate bowl, mix together all-purpose flour, cocoa powder, baking powder, calorie-free sweetened, instant espresso powder and salt until combined

6. Add dry mixture to wet ingredients and stir well to combine–batter will be very thick

7. Fold in 1/2 cup of chopped pecans until just mixed. Transfer batter to prepared pan and spread evenly

8. Sprinkle remaining 1/4 cup of pecans evenly on top

9. Bake for 25–30 minutes, or until toothpick comes out clean and edges appear slightly dry Cool for 1 hour and cut into 12 pieces

10. NOTE: If you would like to make sweet potato puree at home: bake 1–2 large sweet potatoes wrapped in aluminum foil at 400° until completely soft, about 30 minutes. Scoop out inside and mash.

Nutrition Info

Calories:

200

Total Fat:

13g

Saturated Fat:

1.5g

Sodium:

60mg

Total Carbohydrate:

21g

Dietary Fiber:

4g

Protein:

4g