The last few days I have been craving a little healthy treat every afternoon and it’s often been a craving for almonds and chocolate… I’m pretty sure my body is actually telling me something like I need magnesium etc.
Anyway, it was finally time to make myself some healthy sugar-free brownies! I know that Joel loves brownies and I love chocolate and almonds so I had to make a recipe that was #healthybodyapproved which means low sugar, dairy-free, healthy, and tasty.
I simply combined sweet potato and fresh dates to give a fudge-like texture, included some raw cacao powder and organic ground cinnamon to boost my antioxidant levels and also give a chocolate flavor, and then the almond butter held everything together to make this amazingly healthy fudge chocolate brownie.
With 5.7g natural sugar per serving and 2.7g fiber, I knew this was a recipe I had to share!
I hope you enjoy this dessert as much as we do… Lots of love, Maria x
- 7/8 cup (175g) Sweet Potato Puree
- 1/3 cup (91g) Almond Butter
- 1/4 cup (21.5g) Raw Cacao Powder
- 1/4 cup (47g) Fresh Medjool Date, Pitted
- 1/4 tsp. sea salt
- 1/4 tsp. stevia extract
- 1/2 tsp. Ground cinnamon
- Chop your sweet potato into tiny chunks
- Steam your sweet potato until soft
- Puree your sweet potato until completely smooth
- set aside your puree sweet potato and allow to cool
- Line your 8-inch x 4-inch (22cm x 13cm) loaf pan
- Preheat your oven to 350f/180c
- Add all ingredients to your food processor
- Blend for 2 minutes to form a “dough” texture
- Taste test and adjust flavor to liking
- Spread your mixture into your baking pan
- Bake for 20 minutes
- Check the oven to see if brownies are done, for me they were.
- Set aside for 15 minutes to cool
- Slice into 8 even servings
- Refrigerate for up to a week or freeze for 2 months
- To enjoy serve warm as is or spread some almond butter on top or melt some 90% chocolate to make a quick sauce. For a serious little treat serve with dairy-free birthday cake Halo top ice-cream. YUM~!!!!
- 121 Calories/ 6.6g healthy fats/ 12.1g Carbs (2.7g fiber, 5.7g sugar)/ 3.3g Protein
*8 servings per recipe. The recipe can be doubled. * You could sub sweet potato for puree pumpkin, dutch cream potato, or riced cauliflower or grated zucchini * You could sub almond butter for any nut or seed butter even coconut butter * You could sub fresh dates for unsweetened raisins, unsweetened cranberries, or dried figs * You could sub raw cacao powder or cocoa powder * Adding 90% chocolate chunks to the recipe or walnuts would make this recipe next level.