Plant-based Sweet Potato Brownies - Cancer Nutrition Consortium

Ingredients

• 1 cup Sweet Potato Puree Unsweetened
• 1/2 cup Applesauce Unsweetened
• 1/3 cup Maple Syrup
• 1/2 cup Almond Butter Unsalted & Unsweetened
• 1/3 cup Almond Milk Unsweetened
• 1 1/2 Tbsp Canola Oil
• 1 tsp Vanilla Extract
• 2/3 cup All-Purpose Flour
• 1/2 cup Cocoa Powder Unsweetened
• 1 tsp Baking Powder
• 1 tsp Calorie-free Sweetener
• 1 tsp Instant Espresso Powder
• 1/4 tsp Salt
• 1/4 cup Unsalted Pecans Chopped (Optional)
• Preheat oven to 350°
• Grease 8×8-inch baking pan and line with parchment paper and set aside
• In large mixing bowl, add sweet potato puree, applesauce, maple syrup, almond butter, almond milk, canola oil and vanilla extract
• Mix thoroughly until combined
• In separate bowl, mix together all-purpose flour, cocoa powder, baking powder, calorie-free sweetened, instant espresso powder and salt until combined
• Add dry mixture to wet ingredients and stir well to combine–batter will be very thick
• Fold in 1/2 cup of chopped pecans until just mixed. Transfer batter to prepared pan and spread evenly
• Sprinkle remaining 1/4 cup of pecans evenly on top
• Bake for 25–30 minutes, or until toothpick comes out clean and edges appear slightly dry Cool for 1 hour and cut into 12 pieces
• NOTE: If you would like to make sweet potato puree at home: bake 1–2 large sweet potatoes wrapped in aluminum foil at 400° until completely soft, about 30 minutes. Scoop out inside and mash.