Vegan Almond Butter Brownies

Ingredients

• 2 tablespoons ground golden flaxseed
• 1 8-ounce (227g) sweet potato, peeled and cut into 1/2-inch (1.3cm) chunks
• 1/2 cup (129g) almond butter
• 1/2 cup (113g) coconut oil, melted
• 1/4 cup (59ml) maple syrup
• 2 teaspoons vanilla extract
• 3/4 cup (60g) unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (85g) no-sugar added chocolate chips

Instructions

• Preheat the oven to 350°F (180°C). Line an 8-inch square (20cm) baking pan with parchment and coat with cooking spray. In a small bowl, combine the flaxseed with 6 tablespoons (89ml) water. Set aside for 10 minutes.
• Meanwhile, steam the sweet potato in a steamer basket on the stove until very tender, 8 minutes. Alternatively, put the sweet potatoes in a microwave-safe bowl with 1/2 cup water, cover, and microwave on high until very tender, about 4 1/2 minutes; drain.
• Combine the sweet potato, flax mixture, almond butter, coconut oil, maple syrup and vanilla in a food processor. Process until completely smooth, stopping once to scrape down sides of the bowl, 1 minute. Sift the cocoa powder, baking soda, and salt over the sweet potato mixture; pulse until completely blended.
• Transfer the batter into the prepared pan. Sprinkle with the chocolate chips. Bake until a skewer inserted in the center comes out with just a few moist crumbs on it, about 28 minutes. Cool in the pan on a rack for at least 30 minutes. Cut into 16 squares and serve. Keep leftovers in an airtight container in the refrigerator for up to five days.