I love this Clean Eating brownies recipe because they are moist and rich from the sweet potatoes and they don't taste healthy.
- 1 medium-sized Sweet Potato (baked, skin removed (about 1 cup in volume). Technically this means an orange-fleshed yam, not a sweet potato. But everyone I know calls yams sweet potatoes. Why is that?)
- 3 Eggs
- 1/3 Cup Coconut Oil or oil of your choice
- 1/2 Cup Honey
- 1 1/2 tsp Vanilla Extract
- 3/4 Cup Light Spelt Flour or all-purpose flour
- 2/3 Cup Raw Cacao Powder
- 1/2 tsp Real Salt
- 1 tsp Baking Powder
- optional - 4 drops doTERRA Peppermint Essential Oil
- Preheat the oven to 350 degrees. Coat a 9x13 baking pan with olive oil spray.
- Place the cooked sweet potato flesh, eggs, coconut oil, honey, vanilla extract and peppermint essential oil in the base of a food processor.
- Process until smooth, scraping down the sides as needed.
- In a mixing bowl, combine the spelt flour, cacao powder, salt, and baking powder.
- Add to the food processor and process just until combined, scraping down the sides as needed.
- Scrape the batter into the prepared pan and bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Be careful to not over-bake these, they are best removed when just set.
- Remove the brownies and let cool completely.
- In a microwave safe bowl, add the chocolate chips and 1/4 cup of the coconut milk.
- Microwave for 45 seconds.
- Whisk the melted chocolate and coconut milk together until smooth.
- Add in the remaining 1/4 cup coconut milk and whisk until smooth. Let set at room temperature for 30-45 minutes, or until cooled and thickened. Add peppermint essential oil. Add one drop at a time and taste test until desired level of peppermint is reached.
- Frost the brownies with the ganache and cut into squares. Store covered at room temperature or in the refrigerator.
Keywords: Rich, Moist, Decadent