Sweet Potato Avo Brownies (V,GF)

These brownies are gooey and decadent without being full of sugar and gunk.  I’ve been having these as an afternoon snack with a little vegan yogurt and berries and, you guys, its pretty amazing.  I’ve also been pinching off a little and forming them into little “bites” for my green smoothie bowl in the morning. Any time I can justify brownies for breakfast, I’m in. Not to mention that my smoothie bowls taste like ice-cream but leave me feeling energized and satisfied.  Hip-Hip-Hooray–Dessert for breakfast!



  • 1 large ripe avocado
  • 1 medium roasted sweet potato, skin removed
  • 1/2 cup almond butter
  • 1/4 cup full fat coconut milk (from can)
  • 6 medjool dates, pitted
  • 1/4 cup cocoa powder
  • 1/4 cup chia seeds
  • 1/2 cup vegan chocolate chips


  1.  Preheat oven to 400 degrees.
  2. Peel sweet potato and cut into chunks.  Place on a parchment lined baking sheet and bake for 20-30 minutes.  Flipping once.
  3. Combine all ingredients expect the chocolate chips in a food processor and process until smooth.
  4. stir in the chocolate chips.
  5. Line a 8 X 8 baking dish with parchment paper and smooth brownie mix into dish.
  6. Bake at 350 degrees for about 30 minutes.  Remove and let cool.
  7. Try not to eat entire pan with a spoon.



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