Description

These Velvety Brownies Bites offer a harmonious balance between rich chocolate flavor and clean, nutrient-dense ingredients. They provide a fudgy, melt-in-your-mouth texture that satisfies cravings while being gluten-free, dairy-free, and refined sugar-free.

Ingredients

Scale

1 cup Roasted Sweet Potato Puree
1/2 cup Creamy Almond Butter
1/2 cup Raw Cacao Powder
1/3 cup Pure Maple Syrup
1/4 cup Almond Flour
1 teaspoon Vanilla Bean Paste
1/4 teaspoon Sea Salt
1/4 cup Dark Chocolate Chips (70%+)

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Instructions

Preheat your oven to 350°F (175°C) and line a mini-muffin tin with parchment liners
In a large mixing bowl, combine the roasted sweet potato puree and creamy almond butter until smooth
Whisk in the pure maple syrup and vanilla bean paste until fully emulsified
Sift the raw cacao powder, almond flour, and sea salt into the wet ingredients
Fold the dry ingredients into the wet mixture gently until just combined
Stir in the dark chocolate chips for even distributio
Spoon the batter into the prepared muffin tin, filling each cavity about three-quarters full
Bake for 18 to 22 minutes or until the edges appear firm and centers remain soft
Allow to cool completely in the tin before removing

Notes

Ensure sweet potato puree is smooth for the best texture.

Do not overbake to maintain moisture.

Use room temperature ingredients for easier mixing.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 Bites
Calories: 145 kcal
Sugar: 7g
Sodium: 96mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg