Who doesn’t love a delicious dessert? And this Sweet Potato Blondie recipe is guilt-free, vegan, and grain-free which makes it all the better. This Blondie recipe is a good source of plant protein, fiber, and healthy fats. Sweet potatoes are packed with Vitamin A, potassium, manganese and fiber. The Blondie’s can be enjoyed warm or chilled. Bon Appétit!
½ cup cooked sweet potato (packed). I cooked a medium-size sweet potato at 350 degrees for 60 minutes (skin removed). You can also steam cook.
½ cup unsweetened nut/seed butter. (I used cashew butter )
1 tsp vanilla extract
¼ cup unsweetened applesauce
5 drops of stevia, optional
1 flax egg (mix 1 tbsp ground flaxseed+ 2 tbsp water. Let sit for 5 minutes)
2 tbsp unsweetened milk. (I used unsweetened cashew milk)
1 cup almond flour
¼ cup arrowroot powder
1 tsp baking powder
pinch of salt
1 tsp cinnamon powder
Mix the wet ingredients into a mixing bowl then mix the dry ingredients into a mixing bowl. Combine the two. Turn the oven onto 350 degrees. Place mixture into a safe baking dish and bake for 30-40 minutes. Some ovens, dishes, and preferences are different, so check at 30 minutes to see if done and check every 2-3 minutes after that. I enjoyed mine after 32 minutes of baking. Topped with homemade unsweetened coconut whipped cream and date Carmel (soak ½ cup dates with ¼ cup warm clean water for 15 minutes. Blend in small food processor water and dates. )
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