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No added refined sugar.
Paleo and Gluten-free
Give your sweets a healthy sweet treat this Valentine’s Day. These are fun to make and pretty simple too!
Heart Shaped Cookie Cutter
Ideally, you’d want to use a cookie cutter to make your baking experience a bit easier. I didn’t have one so I cut the heart shapes myself. As you can see, they are not perfect.
Here is a combination of small to larger heart shaped cookie cutters
If you're feeling really fun, then try these X, O, <3 and Lips!
The secret to these deliciously moist brownies are the sweet potatoes. The recipe calls for 1 cup (or 1 medium potato) diced, cooked, drained and used. However, you can substitute the whole sweet potato for a can of puree.
What I did was peel, dice and boil the first sweet potato. My second batch I peeled, diced and microwaved for 4 minutes.
This recipe calls for eggs. And originally it called for 3, however, when I made the first batch with 3 large eggs, the batter was too watery. With the second batch I used 2 large eggs and the batter was perfect!
NO refiined sugar needed!
The sweetener used in this recipe is either pure maple syrup or honey. Although not needed, I love to add coconut sugar to most of my recipes. Coconut sugar is caramel color and tastes similar to brown sugar. It does not spike the blood sugar like regular white sugar, however, both contain 16 calories and 4 grams of sugar per teaspoon.
This recipe is made withOUT wheat or white flour. Instead I used almond flour. Feel free to use a different flour. If using coconut flour be sure to only use about 2 tablespoons.
Doubling the Recipe
My goal with these brownies was to make larger heart shapes. I wanted to make enough batter to cover a 9×12 pan having the brownies come out on the plump side. If you are planning on using a smaller heart cookie cutter, you can easily stick with one batch of the recipe below.
If you want larger hearts and a more plump brownie, Instead of doubling the recipe in one shot (that is not always a good idea), I suggest making two batches back to back, putting all the batter into the greased or parchment paper lined baking pan and baking altogether.
Sweet Potato Brownies for Valentine's Day
- 1 cup cooked,
diced sweet potato see notes above
- 2 large eggs
- 3/4 cup almond flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 cup pure maple syrup or honey
- 2 tablespoons coconut sugar, optional see notes above
- 1/2 cup melted
coconut oil + extra for greasing the pan and melting chocolate
- 1 cup dark chocolate chips see notes above
- 1 tablespoon coconut
oil (to add to chocolate chips)
- 1 cup diced strawberries
- 1 teaspoon water
- 1 tablespoon honey
Instructions For Brownies
- Preheat oven to 350 degrees.
Line a 9×12 baking pan with parchment paper or grease it with coconut
- Put all the brownie ingredients into a food processor and mix
thoroughly. REPEAT if you are doubling
- Place all the batter into pan. Bake for approximately 30
minutes. * All ovens are different so be
sure to keep an eye on your brownies so they don’t burn.
- Remove from oven and let cool thoroughly before removing
- Using your cookie cutter, cut out heart shapes. Line them on
Instructions for Toppings:
Heat dark chocolate and coconut oil on low heat in saucepan. Once melted, drizzle chocolate over each
brownie. Allow to cool in fridge or freezer
for 20 minutes.
- Dice strawberries and cook them in saucepan with water. Once cooked, cool and blend. I used my Nutri-Bullet.
Allow to cool in freezer or fridge for
about 30 minutes. Drizzle onto each brownie.
Be sure to let us know how your sweet potato brownies come out!
Want to make more FUN Valentine shapes?