Guilt Free Brownies

Guilt Free Brownies

Yield: 16 brownies

Guilt Free Brownies


  • 1 Cup Almond Meal
  • 1/2 Cup Cocoa Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 Cups Sweet Potato (peeled, cubed, steamed)
  • 6 Date Rolls
  • 2 Tablespoons Maple Syrup (if following Whole30, skip this and add another date!)
  • 1 teaspoon Vanilla Extract
  • 2 handfuls of Walnut Pieces
  • Optional Coconut Whip topping*


Preheat your oven to 350.

In a mixing bowl, combine first 3 ingredients.

Then, in a food processor, blintz steamed sweet potatoes, dates, vanilla and maple syrup scraping the sides down when needed. I added a little bit of water, about 2 Tablespoons, to get it completely smooth.

Using a rubber spatula, scrape all the "batter" out of the food processor and into the bowl with the dry ingredients. Mix well and add in 1 handful of walnuts.

Scoop the batter into a lined square baking tray. I wet my hands and patted down the big brownie batter ball until it covered the whole baking tray ;) Sprinkle the other handful of walnuts on top and lightly press.

Bake for 20 minutes, let cool for at least 10 minutes, cut and enjoy!

*To make the coconut whip, simply refrigerate a can of coconut milk upside down over night. In the morning, scoop out the solid coconut cream and wait for it to soften. Then whip with a whisk. At this point, you could add powdered sugar and vanilla, or you can just leave it naked as I do.