3/4 cup peeled, cooked, and cooled orange sweet potato/yam
1/2 cup plus 1 Tbsp water, divided
1/4 cup pure maple syrup (I used honey)
1 Tbsp balsamic vinegar
2 tsp pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1/4 cup mini or regular non-dairy chocolate chips
1/2 scant teaspoon sea salt
1/4 cup cocoa powder
1 tsp baking powder
1 scant tsp baking soda
Preheat oven to 350°F.
Line an 8” x 8” brownie/cake pan or a 9” round cake pan with a small piece of parchment paper.
In a blender puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.
In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.
Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree).
Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.
1 loosely packed cup peeled, cooked, and cooled sweet potato
2/3–3/4 cup coconut sugar or other unrefined sugar
1/2 cup cocoa powder
1/2 scant cup raw cashew butter or almond butter
1/4 rounded teaspoon sea salt
2–5 tablespoons nondairy milk
1 teaspoon pure vanilla extract
Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth.
Taste, and add more sweetener if desired, and also another 2–3 tablespoons of milk if needed to thin to preferred consistency.
Puree until smooth, scraping down the blender/processor bowl as needed.
Transfer to a container and refrigerate until ready to use..or, get a spoon and dig in!