Prep time: 10 minutes
Bake time: 25-30 minutes
Makes 8×8 pan
2 cups sweet potato (about 1 large sweet potato, already baked)
1/2 cup coconut oil, melted
1/2 cup raw cocoa powder
2 pastured eggs
1/3 cup gluten-free flour
1/8 cup honey
1/4 cup coconut sugar
1/8 cup almond or coconut milk
1 tsp. cinnamon
1 tsp. vanilla
1/2. tsp. baking soda
1 cup chocolate chips (optional)
1. Preheat oven to 375 degrees. Spray 8×8 baking pan with coconut oil
2. Mix together sweet potato, coconut oil, honey, coconut sugar, almond milk, vanilla and the eggs. Beat until sweet potato is very smooth.
3. Slowly add in cocoa, gf flour, cinnamon, and baking soda. Make sure all ingredients are thoroughly mixed.
4. Pour brownie batter into baking pan. Bake for 25 to 30 minutes.