Avocado, Coconut & Sweet Potato Brownies

No Wheat, No Sugar, No Diary! Delicious

I debated whether to put this recipe into this week's column because I haven't made it to say if it is good or not. And I probably won't. I saw this on Facebook and thought of the many who cannot have the above three mentioned, wheat, sugar, and diary. I worry that my recipes are mostly about me and what I like and because I do not have food sensitivities.

I also learned some new things when googling the ingredients. I did not know that there are dairy-free chocolate chips. Cacao powder is different from cocoa powder. That was a very interesting read. And last but not least, avocados appear to be a super food, which I need to work harder at putting them onto my plate.

INGREDIENTS:

½ c. mashed avocado (about ½ of an avocado)

½ c. cooked sweet potato

½ c. creamy nut butter (almond, cashew, tahini, etc)

12 c. dairy-free chocolate chips

2 Tbsp. maple syrup

¼ c. coconut milk

3 Tbsp cacao powder

DIRECTIONS:

Preheat the oven to 325 degrees and line a regular size loaf pan with parchment paper, or grease with coconut oil. Then leave the chocolate chips aside and blend all the other ingredients in a blender. When they are mixed well, add the chocolate chips and transfer the batter to the loaf pan.

Use a spoon to level the batter across the pan evenly, as it will be sticky and thick. Bake 20 minutes.

Cool and slice.

MY NOTES: The thought comes to mind, "in for a penny, in for a pound" It seems like it would be a good idea to double it. I question the loaf pan, but maybe this size recipe wouldn't be enough to put it into an 8 x 8 inch pan.

I'd appreciate any feedback if you decide to make it.

ENJOY!