4 star :: gooey and fudgy and healthy
¼ cup mixed nut butter (Costco)
¼ cup raw coconut oil
½ cup coconut sugar or monk fruit
2/3 cup (82g) mashed sweet potato
1 teaspoons vanilla bean powder
1 cup (96g) almond flour
1 teaspoon cinnamon
dash Clove
1 teaspoon baking soda
Pinch of sea salt
½ cup paleo dark chocolate chunks or cacao nibs
Preheat oven to 350°F. Line an 9x6 square baking pan with nonstick spray. Set aside.
In a bowl, whisk together the nut butter, coconut oil, coconut sugar, sweet potato, and vanilla extract until smooth and combined. Stir in the almond flour, pumpkin pie spice, baking soda, and salt. Fold in the chocolate chunks or add on top.
Spread evenly in prepared pan and bake for 18 to 20 minutes. (speed convection 13 min
Cool completely, and then cut into 16 squares. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Based on:
https://www.bakerita.com/gluten-free-vegan-sweet-potato-blondies/
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