Dark Chocolate, Sweet Potato & Black Bean Brownies

This is a recipe from Heather Crosby of YumUniverse that I changed ever so slightly. I love the fudgy texture of these brownies and the fact that they are flour-less AND contain veg and beans! Can't get much better than that!

Preheat the oven to 160°C and line a 23cm x 33cm (9'' x 13'') baking dish with parchment paper.

You will need:
Dry ingredients:

• 1 + ½ cups almond flour
• 1/3 cup Panella sugar (coconut blossom sugar)
• ½ cup cacao powder (OR) ¼ cup cacao powder + ¼ cup carob powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet ingredients:

• 2 + ¼ cups black beans (cooked)
• 2/3 cup sweet potato (diced and steamed)
• 2 teaspoons vanilla extract powder
• 1 bar (85g) dairy-free dark chocolate, broken into pieces (I use an 85% cacao one)
• 1/3 cup maple syrup
• 2 tablespoons coconut oil
• ¾ cup water

​Fold ins (optional):

• 2 tablespoons dairy-free chocolate chips
• ½ cup chopped walnuts or pecans 

In a food processor, mix the wet ingredients together until smooth and creamy.
Fold the dry ingredients into the wet ones.
Mix together well.
Fold in 2 tablespoons dairy-free chocolate chips (optional).
Fold in ½ cup chopped walnuts or pecans (optional).

Spoon the mixture into the lined baking dish.

​Bake for about 60-65 minutes.
​Remove from the oven and allow to cool before cutting into squares.

​Now eat and enjoy!