1/2 cup mashed cooked sweet potatoes
1/2 cup tahini (sesame reintroduction for AIP)
1/4 cup coconut sugar
2 eggs (or gelatin egg)
1 tsp vanilla
1 cup almond flour or tigernut flour
3 tbsp cocoa powder or carob powder
3 Tbsp coconut flour
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp apple cider vinegar
pinch himalayan salt
Directions:
Preheat oven to 350 degrees. Line an 8 x 8 pan with parchment paper.
Add all ingredients to a bowl and mix well until smooth (batter will be very thick).
Spread into prepared pan and bake for 20-25 minutes.
Cool completely before serving.
These brownies freeze well.
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