/ fudgey sweet potato brownies

GF, VG, V, DF SERVES 10

These Sweet Potato Brownies are my go-to luteal phase treat,

comforting,

grounding,

and full of the kind of nourishment your body naturally craves before your period.

Rich in magnesium, zinc, and slow-burning carbs, they support mood, energy, and cravings in that second half of your cycle.

The sweet potato adds a velvety texture and natural sweetness, plus you won't even know it’s in there!

They’re a chocolatey, fudgey way to honour your body with something that feels indulgent and deeply satisfying.

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INGREDIENTS

• 1 cup sweet potato Puree

• 2/3 cup Mapel syrup

• 1/2 cup tahini

• 1 tsp vanilla extract

• 1 1/2 tbsp avocado oil

• 2/3 cup cocoa

• 1 tsp baking powder

• 2/3 cup oat flour*

• 1/2 cup chopped raw pecans

• Pinch flakey sea salt

RECIPE

1. Sweet potato puree
halve sweet potato, and place cut sides on a lined baking tray; Bake at 190C for 25-30 minutes until soft. Then, place sweet potatoes in a food processor and blend to puree. (I left the skin on the sweet potatoes for extra yumminess.

2. Brownie Batter 
In a large bowl, mix the sweet potato puree, maple syrup, tahini, vanilla, and avocado oil. Add cacao, baking powder,  oat flour, and a pinch of flakey sea salt. Mix all together until a thick, gooey batter is achieved.

3.  Bake time
Place batter into a lined baking tray. Smooth out the batter and then sprinkle over crushed pecans (optional). bake for 25-30 minutes at 180C. Stick a toothpick in the centre. The toothpick should come out mostly clean. Don't overcook. The brownies will continue to cook as they cool down.

NOTES

*TO MAKE OAT FLOUR*
Blend oats in a food processor for 1-2 minutes until a flour is formed. 

*STORAGE*
Store in the fridge for one week, 

*QUANTITIES*
THIS BATCH MAKES 10 fudgy brownies