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These year-round brownies are extremely easy to make and kosher for Passover too! Healthy, plant-based, egg-free, oil-free and so, so delicious. Let’s go make them!
Yields 12–16 servings
1 large or 2 medium-size sweet potatoes, peeled and diced
1 cup Gefen Almond Flour, sifted
1/4 cup Gefen Almond Butter
1/4 cup cocoa powder
1 teaspoon baking powder
1/3 cup water or almond milk
3–4 tablespoons sugar of your choice
1/3 to 1/2 cup chocolate chips (save some to sprinkle on top)
2 tablespoons agar-agar/ Gefen Potato Starch/ chia seeds (this recipe is great without any of these, however, if you would like a more firm texture, go ahead and pick one of these options)
Preheat oven to 350 degrees Fahrenheit.
Place sweet potatoes in a microwave-safe glass bowl, add a splash of water (about three to four tablespoons), cover, and microwave for seven minutes. (You can also boil in a pot with water until fork tender.)
While potato is cooking, place the rest of the ingredients in a bowl and mix.
Take the sweet potato out of the microwave, remove any excess water, mash very well with a fork and add to the bowl.
Combine everything well and transfer to a brownie pan lined with parchment paper.
Bake for 25 minutes. Let cool completely, at least 30 minutes.
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Can I use chickpea flour instead of almond?
Yes, replace 1 cup of almond flour with ¾ cup of chickpea flour.