Shockingly delicious sweet potato bacon brownies combine three flavor favorites: 1) Chocolate 2) Bacon 3) Sweet potato! These babies are chewy, chunky, easy to make, and so soft they melt in your mouth like fudge. Even better, they won’t raise blood sugar or add to your waistline if you use the suggested ingredients. This recipe is flourless, Paleo, low-carb, gluten, grain, and GMO-free. Yay! You can also substitute the sweet potato with pumpkin or squash. Bacon is often laden with toxins, so look for humanely raised, organic or non-GMO, sugar-free, nitrate-free bacon to avoid the unhealthy varieties. Makes one 9 x 9 inch pan, or about 24 brownies, depending upon how you cut them.
- 1/2 cup pure cacao powder
- 1 teaspoon Mt. Hagen organic decaffeinated coffee powder
- 1/2 teaspoon unprocessed salt
- Coconut butter, 1/2 cup if soft, or 113 grams if hard (If mixing by hand, soften it by putting the container in a bowl of lukewarm water)
- 1 medium sweet potato, cooked, c. 210 grams (If mixing by hand, mashed)
- 3 large eggs
- 1/3 cup coconut oil OR all the bacon fat, melted but not hot
- 1 tablespoon vanilla extract
- Sweeten to taste with about 2 cups Just Like Sugar Brown natural chicory root sweetener, or 5 1/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 1 cup raw honey, or your favorite sweetener.
- 1 1/2 cups chopped nuts, such as walnuts or almonds, soaked and toasted if possible (See All About Nuts)
- 5 oz. bacon, cut into 1/2-inch pieces and cooked.
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper that hangs over the edges like handles. Cook the sweet potato and the bacon beforehand.
- In a mixing bowl or food processor, add cacao, coffee powder, and salt. Mix well. Add the coconut butter, and mix well again to a smooth paste. To the mixture, add the sweet potato, eggs, oil, vanilla, and sweetener. Process until smooth and thick.
- Briefly pulse the nuts and bacon pieces. Pour batter into the baking pan.
- Bake 20 to 22 minutes. Do not over-bake if you like fudgy brownies. They’ll seem soft, but they continue baking after you remove them from the oven.
- Cool in the pan for 1 hour. Chill 1 more hour for easier slicing. Enjoy!