Archive | January, 2018

Vegan Brownies

Good morning! I have begun my plant based journey…we will see how long this last, I am currently thinking short term but who knows! This morning I needed a warm, filling breakfast after a CHILLY 5 am run;) I made a yummy oatmeal for baby Bowen and I with lots of fruit, almond butter, maple syrup, coconut, turmeric and spices-Bowen told me this pic was not appealing and maybe I shouldn’t share but I thought some of you out there may be trying to fight off a cold with some turmeric too and needed some breakfast inspo!

Anybody interested in an update or WIAW? So far I am getting lots of greens in and praying they help fight off this cold I feel coming on. Speaking of… my local friends, has anybody tried Farm Box pickup? I ordered my first box today and cannot wait to dig in!

 

Okay so I am sure you are thinking–I have seen these brownies before and you are right! If you’ve followed along with me at all you know these are my favorite, favorite treats.

These sweet potato brownies are as good as it gets. I really think they’re better than any other brownie recipe and they’re packed with vitamins. I re-made my favorite recipe by eliminating the eggs and adding some gluten free flour. You have GOT TO MAKE THESE!!

taste tester √

They are the perfect chocolate-y sweet treat and you won’t feel like you’ve just undone all your healthy eating by indulging in a couple of these sweets.

These brownies almost have a more fudge consistency than cake texture and they’re the perfect balance between sweet and rich from the cocoa powder and dark chocolate chips. 

We love when dad pops in for a mid day surprise, Bowen hasn’t tried these yet because he had leftover r bistro dessert 🙂 

Give me one more mom, this honey dew isn’t quite the same↑

Try these and let me know what you think!!!! 

Vegan Sweet Potato Fudge Brownies
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Ingredients
  1. 2 large sweet potatoes, I used white sweet potatoes
  2. 1/4 cup runny peanut butter
  3. 2 tablespoons coconut oil melted
  4. 1 teaspoon vanilla
  5. 2/3 cup gluten free flour
  6. 1/4 cup dark cocoa powder
  7. 1/4 cup coconut sugar
  8. 1/4 teaspoon salt
  9. 1/2 cup chocolate chips plus more for garnish
Instructions
  1. Bake sweet potatoes until tender and soft in the inside, I cooked mine in the instant pot for 30 minutes. Line a 9x13 baking dish with parchment paper and preheat oven to 350. Remove flesh from potatoes and mix together with peanut butter, coconut oil, vanilla and coconut sugar. In a separate bowl, mix together gluten free flour, cocoa powder and salt. Combine the sweet potato mixture with dry ingredients and fold in chocolate chips. Place in baking dish and bake for 20 minutes, let cool then enjoy!
Mississippi Made http://www.mississippi-made.com/