There’s something about brownies that just screams comfort. As autumn is here, and the days get shorter, a brownie is exactly what I find myself drawn to…
In macrobiotic cooking, they say that brownies would be high-energy food. Baked, so releasing sugars. Cocoa, so full of the heat and energy of the southern sun. Maybe that is why I find myself seeking these out as the days get shorter and I feel less full of the sun’s light?
These brownies are the perfect answer to my craving. They are soft and decadent. And with little added natural sugar, they may even pass as “healthy!”
- 4 medium-sized sweet potatoes
- 1 cup of almond butter
- 1/2 cup unsweetened cocoa powder (I use raw)
- optional: up to 4 tablespoons maple syrup, for added sweetness if your sweet potatoes are lacking
- Roast the sweet potatoes.
- Peel and mash the sweet potatoes with a fork.
- Add almond butter (and maple syrup if using) and stir through to thoroughly mix.
- Add cocoa powder and mix
- Bake at 400 degrees F for 20 to 30 minutes until cooked through. Do not let burn as no one wants to eat burnt chocolate!
If you would like a topping you can add whipped coconut cream, or coconut ice cream, for a no sugar added non-dairy treat!