Sweet Potato Paleo Brownies With Chocolate Coconut Frosting

Name: Sweet Potato Paleo Brownies With Chocolate Coconut Frosting
Ingredients: 1 1/2 cups cooked sweet potato; 1/2 cup melted coconut butter (or 2 Tbsp cashew or almond butter plus 2 Tbsp coconut butter); 1/2 cup melted cacao butter; 2 pinches of salt; 2-3 teaspoons cinnamon; 2 teaspoons pure vanilla extract; 3/4 – 1 cup Lakanto Monkfruit (or your preferred sweetener to taste); 3/4 – 1 cup cacao powder; Optional:1 tablespoon organic ginger powder; 2 ripe medium avocados; 1/3 – 1/2 cup cacao powder; A pinch or two of salt; 1 teaspoon cinnamon; 1 tablespoon coconut oil, melted; 4 tablespoons thick coconut cream (add more as needed to create a thinner frosting); Sweetener of your choice, to taste (I used stevia); 1/2 – 1 teaspoon pure vanilla extract

www.bulletproof.com

These fudgy paleo brownies are incredibly nourishing and nutrient dense. Completely free from added sugar, eggs, nuts, gluten, seeds and dairy — but more importantly, ridiculously delicious.

View full recipe on www.bulletproof.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.bulletproof.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Loaf pan
Parchment paper
Oven
Refrigerator
Mixing bowl
Spatula
Chef's knife
Measuring cup
Measuring spoon
Spoon

Ingredients

1 1/2 cups cooked sweet potato
1/2 cup melted coconut butter (or 2 Tbsp cashew or almond butter plus 2 Tbsp coconut butter)
1/2 cup melted cacao butter
2 pinches of salt
2-3 teaspoons cinnamon
2 teaspoons pure vanilla extract
3/4 – 1 cup Lakanto Monkfruit (or your preferred sweetener to taste)
3/4 – 1 cup cacao powder
Optional:1 tablespoon organic ginger powder
2 ripe medium avocados
1/3 – 1/2 cup cacao powder
A pinch or two of salt
1 teaspoon cinnamon
1 tablespoon coconut oil, melted
4 tablespoons thick coconut cream (add more as needed to create a thinner frosting)
Sweetener of your choice, to taste (I used stevia)
1/2 – 1 teaspoon pure vanilla extract