Plated not Pictured

Hungry like a wolf

Honestly I am the worst foodie photographer. I can pose and prep and film all my fitness shoots. When it comes to food it’s so hard for me to ‘pause’ the cooking process to show you all the steps.

But I can tell you this recipe is a WINNER! Pictured or not it’s tasty start to finish

VEGAN SWEET POTATO BROWNIES

Can prep ahead of time! They last 3-5 days in the fridge. Preheat oven 350F/150 C

Cook 1 medium sweet potato. You’ll need about 1 cup of sweet potato puree. You can also find it canned.

I cooked my larger sweet potato about 8-10 minutes in the microwave. Checking on it every 3 minutes or so and rotating it. Allow to cool.

In a bowl add 1/2 cup of your favorite nut butter. I suggest peanut butter or almond butter. (smooth or chunky)

2 tbsp maple syrup. I like using a liquid sweetener in this recipe but you can add coconut sugar instead.

1/2 cup mini chocolate chips. You can find ooodles of vegan options for your chocolate chips.

1/4 cup coco powder (not caocao powder)

Add mashed sweet potato (no skin) to the mixture. My mixture seemed a little dry so I added 1 tbsp coconut oil. Coat you brownie pan (or mini muffin pan) with coconut oil.

BAKE: 20 minutes. ALLOW TO COOL: keep them in the baking dish. REFRIGERATE: I left them in the baking dish to refrigerate before wrapping them safely in aluminum foil. Great little treats!

Let me know how you like them! Have fun adding other nuts or seeds if you like!