Ingredients
- 1 large sweet potato
- 3/4 cup peanut butter
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 pinch of salt
- 1/2 cup chocolate chips
Steps
- Preheat your oven to 180°C (350°F).
- Cut the sweet potato into medium-sized pieces, place them on a baking tray lined with parchment paper, and brush with coconut oil. Bake for about 35-40 minutes, until soft.
- Once the sweet potato has cooled down, peel off the skin and add the pieces to a blender or food processor. Add the peanut butter, cocoa powder, maple syrup, and a pinch of salt. Blend until smooth.
- Transfer the mixture to a bowl, add the chocolate chips on top and mix it.
- Line a baking tray with parchment paper, pour in the mixture, and spread it evenly across the tray. Sprinkle extra chocolate chips on top for decoration.
- Bake for about 30 minutes, until the outside is firm and slightly crunchy.
- Allow the brownie to cool, then carefully lift it out of the tray using the parchment paper.
- Serve warm, or refrigerate for 2-4 hours for a firmer texture.
