Camp Bok Recipes: Flourless Sweet Potato Brownies

Just four healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies!

Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free!

Maple syrup adds natural sweetness and caramel undertones.

You can substitute any nut or seed butter, but our favorite is almond butter.

The cocoa powder makes these brownies extra rich; however, add in some chocolate chips to make these treats decadent. A quick and easy snack recipe to satisfy the sweet tooth instantly!

  • 1 cup cooked sweet potato, mashed
  • ½ cup almond butter or any seed or nut butter
  • 2 tbsp pure maple syrup
  • ¼ cup cocoa powder
  • ½ cup chocolate chips, optional
  1. Preheat the oven to 350F, grease a loaf pan and set aside.
  2. In a high-speed blender or food processor, combine all the ingredientsand blend well until a smooth brownie batter remains
  3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
  4. To store. Place cooled brownies in a sealed container and keep them in the fridge. Brownies refrigerated will keep fresh for up to 1 week. To freeze. You can freeze sweet potato brownies! Wrap brownies individually in parchment paper and place them in a ziplock bag. Brownies kept in the freezer will keep fresh for up to 6 months. To thaw. Thaw brownies by keeping them out at room temperature or inthe fridge overnight.