These sweet potato brownies are so simple to make and are completely flour free, egg free, low sugar and low calorie. I know I know.... it sounds completely bland and boring. But they are actually super tasty and definitely satisfy my cravings for chocolaty fudgy brownies. Plus the ingredients are all wholesome clean foods that your body will love. I have made them with and without the raspberries and both versions are delicious. Here's how they are made:

Makes approximately 12 brownies.

Prep time: 5-10 mins

Cooking time: 30-35 mins (plus roasting time for the sweet potatoes)

Ingredients:

Flesh from 2 large sweet potatoes (approximately 2 1/2 cups), cooled. (I roast them in their skin at 400 degrees F for 45 to 55mins until soft on the inside when pierced with a knife)

1 1/3 cups almond butter

2/3 cup cacao powder

2/3 cup coconut or date sugar

1 cup dark semi-sweet or unsweetened choc-chips. I use these

1 tablespoon vanilla extract

1/4 teaspoon salt

# Optional ingredient: 2/3 cup raspberries

Directions:

Preheat oven to 375 degrees fahrenheit.

Remove the flesh from the sweet potatoes and place into a food processor with almond butter, cacao powder, vanilla, salt and sugar. Blend ingredients until smooth. (If you don't have a food processor you can mash it all together). Once smooth, stir in the choc-chips (and optional raspberries) and then place mixture into a greased brownie tray.

Bake for approximately 30-35 mins, or until cooked. Allow to cool slightly then remove from the tray, slice and enjoy!