2 Tbsp Ground Flax
1 cup Almond Butter
3/4 cup Sweet Potato, mashed (homemade or canned)
1/2 cup Maple Syrup
1 tsp Vanilla Extract
6 Tbsp Almond Flour
6 Tbsp Navitas Organics Cacao Powder
2 Tbsp Navitas Organics Lucuma Powder
1 1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Dark Chocolate, chopped
Preheat oven to 325 degrees. Line 8x8 inch pan with parchment paper.
Mix flax with 6 Tbsp filtered water and allow to sit for 10 minutes while you prepare the remaining ingredients.
In a large bowl, beat together almond butter, mashed sweet potato, maple syrup, vanilla extract and soaked flax mixture.
Sift in almond flour, Cacao Powder, Lucuma, baking soda and salt. Mix together until the batter is smooth and uniform. Fold in chopped dark chocolate and transfer mixture to prepared baking pan.
Place on middle oven rack and bake for 25-30 minutes until the center is just set. Let sit for 10 minutes and then remove from pan and place on wire rack to cool completely before slicing.
Brownies will keep room temperature for several days or in the refrigerator for up to one week.
Optional Swap: Substitute mashed banana for the sweet potato and peanut butter for the almond butter.
Makes 12 Brownies
Submitted by Erin Parekh