Double Chocolate Paleo Sweet Potato Brownies
These healthy two-bite brownies are rich, chocolatey, and cover all the bases. Gluten-free, paleo, and vegan. Made without any refined sugar, and they are so yummy you’ll be going back for seconds.
- 1 3/4 cups sweet potato (about 2 medium) cooked and mashed
- 3/4 cup dutch-processed cocoa powder
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 3 tbsp coconut flour
- 1/3 cup mini chocolate chips
The easiest way to cook the sweet potatoes is to microwave them for 6-8 minutes. Turn them halfway through the cooking process. Scoop the potato away from the skin.
Preheat oven to 350 degrees.
In a large mixing bowl, add all of the ingredients except the chocolate chips. Mix until everything is well incorporated and there are no lumps. Add in the chocolate chip and stir until well combined.
Grease a mini-muffin pan with coconut oil, and scoop the brownie batter into each muffin cup, filling to the top of the cup.
Bake for 20-22 minutes, until the outsides are slightly crispy and a little bit crackly.
Let them rest in the pan for 10 minutes, then move to a cooling rack.
These will keep in the fridge for up to one week.