These brownies are refined sugar-free, vegan, and gluten-free!
(Note: Instead of Espresso Balsamic, try the Tangerine for an orange & chocolate combo! Or try any of our fruit Dark Balsamics!)
Makes 6-9 squares
For the Brownies:
1 Cup sweet potato, cooked and mashed
1/4 Cup cocoa powder
1/2 Cup nut butter of your choice, peanut butter, cashew butter, etc.
3 Tbsp Maple syrup
2 Tbsp Dark Chocolate Balsamic Vinegar
1/4 Cup oat flour
Pre-heat oven to 350 degrees F.
Line a standard loaf pan with parchment paper.
Add mashed sweet potato and the rest of the ingredients to a food processor and blend until smooth and thick. Scoop mixture into the lined baking pan, press and smoothen out to evenly cover bottom of the pan.
Bake for 12-15 minutes. Allow it to fully cool before adding the ganache and cutting into squares.
For the Ganache:
1 1/2 Tbsp Espresso Balsamic Vinegar
1 1/2 Tbsp Maple syrup
1 1/2 Tbsp Cocoa powder
2 Tbsps Coconut oil (solid)
Whisk the balsamic, maple syrup, and cocoa powder together in a small bowl until no lumps remain.
On medium-low heat, in a small sauce pan, allow the coconut oil to fully melt. Once melted, add the espresso/chocolate mixture.
Whisk continuously until they are fully combined and turn up to medium-high heat. Continue to whisk for several minutes until it bubbles. Whisk gently for 2 minutes, then take off heat and allow to cool.
Before it begins to set (still warm), pour it over the cooled and baked brownies. Set in the fridge until the ganache solidifies.
Once hardened, cut into 6-9 pieces, and enjoy!