It’s 5:45 am and I’m revitalizing myself with a SECOND round of coffee. Please tell me that I’m not the only one who comatose-ly wakes up in the middle of the night to drink water only to have their brain check in mid-gulp to remind them of all the things that they have to do that day thus tragically leading to the demise of their sleep. Why weren’t naps cool when I was a kid?
Sweet Potato Brownie Ingredients:
2 medium Sweet Potatoes (peeled and cubed)
12 pitted Medjool Dates
1/2 Cup of Real Maple Syrup
3/4 Cup of Almond Meal
3/4 Cup of Ground Oats (or Brown Rice Flour)
3 tablespoons of melted Coconut Oil
1/2 teaspoon Sea Salt
1/2 Cup of Raw Cacao Powder
Peanut Butter Frosting Ingredients:
2 tablespoons of coconut oil
4 tablespoons of Peanut Butter
2 tablespoon of maple syrup
2 tablespoons of cacao powder
- Place the sweet potato cubes into a steamer for 20 minutes or until they are very soft.
- Preheat the oven to 350 degrees F.
- Add the cooked sweet potato and all other remaining ingredients into a food processor and blend until smooth (for about 3 minutes).
- Pour the batter into a greased baking dish and cook for 45-50 minutes.
- Allow the brownies to cool at room temperature for about 15 minutes and then place them into the fridge to cool for another 15 minutes.
- While the brownies are cooling in the fridge, melt the peanut butter frosting ingredients in a small sauce pan over medium-low heat stirring until a smooth frosting consistency is formed.
- Pour the frosting over the cooled brownies. Cut into cubes and enjoy 🙂