1 cup roasted almond butter, creamy or chunky (I used some homemade chocolate, raisin almond butter that Bryce made the other day...there will be an upcoming post dedicated to homemade almond butter...)
3/4 cup cooked sweet potato, mashed (roasted definitely works best to bring out all the yummy sweetness)
1 egg
1 tsp baking powder
1/2 cup raw cacao (unsweetened cocoa powder works here, too)
1/3 cup raw honey (I cut it down to 3 tbl)
cinnamon to taste
tiny pinch of salt (optional)
-blend the (skinned) sweet potato and almond butter together (upon Em's suggestion, I tasted just this mixture, which has endless possibilities in its own right)
-add the egg and then the cacao
-When the mixture is blended together, stir in the honey, add some cinnamon (I used about 1/2 tsp), the baking powder, and salt (optional)
- Pour the mixture into an 8x8" pan (oiled or buttered) and dust the top with cinnamon, Bake at 350 degrees for 25 minutes or until a knife comes out clean
- If you can stand the wait, let them cool for 15-20 minutes to allow them to set up
We're thinking of experimenting with some form of coconut in these, but they are stellar just the way they are.
Oh man, these and the French Vanilla coconut ice cream?! YUM! Thanks for sharing, CAN'T wait to make them!!
ReplyDeleteThat's exactly what I thought of when I had one of these for a midnight snack last night!! No more bought brownie mix, these were sooo easy and fast!
DeleteHow many yam?
ReplyDelete# of yams depends on the size. Recipe calls for 3/4 cup cooked. I bake a little more than I think will yield 3/4, and just eat the extra :)
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