Flourless Dark Chocolate Brownies

Serves: 12 squares

Prep time: 5 mins

Bake time: 20 mins

Ingredients:

• ½ cup sweet potato, finely minced
• ⅓ cup cacao
• ½ tsp baking soda
• 1 Tbsp collagen or gelatin powder
• ½ cup nut butter (cashew or almond work well)
• 1 egg
• 2 Tbsp melted ghee or grass-fed butter
• ½ cup maple syrup
• 1 Tbsp vanilla extract

Frosting:

• ⅓ cup chopped dark chocolate
• ¼ cup coconut cream (solids only)
•  Garnish with beeya when serving

Steps:

1. Preheat the oven to 325F. 
2. To finely mince the raw sweet potato, peel and dice the sweet potato, then toss it in a food processor and pulse until well minced. 
3. Add the minced sweet potato and the rest of the ingredients to a bowl and stir together until combined. 
4. Pour the brownie batter into a parchment paper lined 6” baking form. Bake for 18-22 minutes (a shorter baking time will yield a fudgier brownie, longer will be more cake like. You can also use a different size form but adjust baking time accordingly in that case.)
5. Allow the brownies to cool before making the frosting. Make the frosting by gently melting the chocolate and coconut cream together.
6. Frost the brownies and allow some time for the frosting to set, the fridge will speed things up. Cut into squares to serve and enjoy with a scoop of beeya for a hormone supporting treat.