Description
Fudgy, gooey and packed with all the chocolate, these sweet potato brownies are the ultimate decadent brownie! Not only do these brownies taste delicious, they are also completely refined-sugar free, oil-free and easily made gluten-free.
Ingredients
Scale
- 2 medium Sweet potato
- 4 Tbsp Tahini ((sub with a nut butter))
- 3 Tbsp Date syrup ((sub with maple syrup or honey) )
- ½ cup Boiling water or Fresh coffee
- ½ tsp Instant coffee
- ¼ tsp Liquid Stevia ((sub with powdered stevia))
- ½ cup Cocoa powder
- 1 cup Spelt flour
- 1 tsp Baking powder
- ½ tsp Salt
- ½ cup Sugar-free Chocolate Chips
Instructions
- Begin by preheating the oven to 450° F and lining a cookie sheet with parchment paper. Poke holes into the sweet potato using a fork and place on the tray. Bake the sweet potato's for 35 minutes until the sugars ooze out and they tender.
- When the sweet potato's are done. Remove from the oven and scoop out the flesh into a bowl. Mash the sweet potato until well blended. Turn the oven down to 350° F.
- Add in the tahini, date syrup, salt, baking powder and cocoa powder. Mix well.
- Add in half of the flour and mix. Pour half of the boiling water or coffee and mix well. Add in the remaining flour followed by the remaining water, along with the chocolate chips and mix well.
- Pour the batter into a square baking dish lined with parchment paper. Smooth out and bake for 30 minutes. Let cool for 10 minutes before slicing.
- Store the brownies in an airtight glass container for up to four days.