YOUR HEALTHY PLATE: Thanksgiving Brownies Times Two!

It’s holiday season! And you’re probably trying to figure out how you’re going to get through them with more success than in years past… Here’s one way. Make these recipes, bring these recipes, serve these recipes. I’m not a fan of self-deprivation. Enjoy everything on the table, and know that these brownies are not only entertaining (like all good desserts), but also nourishing. I LOVE beautiful orange sweet potatoes, rich creamy tahini, thick delicious almond butter, and CHOCOLATE! I’m sure you will find something that you love, too, in the recipes below. Enjoy, and have a happy Thanksgiving!

I. Sweet Potato Brownies

1 cup mashed sweet potato (microwave 1 large sweet potato for 5-6 min, allow to cool)
1/2 cup cashew butter
2 tablespoons maple syrup
1/4 cup cocoa powder
1/4 cup
 mini chocolate chips

Preheat the oven to 350ºF and grease (dip your finger in olive oil) a small cake/loaf pan.

On the stove, melt cashew butter together with maple syrup. Turn off the heat and allow to cool for a couple of minutes. Place mashed sweet potato, melted cashew butter/maple syrup mixture, and cocoa powder into a medium bowl, and mix well. Fold in chocolate chips.

Pour mixture into greased pan and bake 20 minutes or until cooked through. Remove from the oven, set aside, and allow to cool completely (essential) before slicing into small brownie bites approximately 1 x 1 inches, the size of fancy chocolates. These brownies are best when cooled completely, and will benefit from at least a few hours in the refrigerator or freezer to harden and set.

A prior version of this recipe may be found at! 

II. Tahini-Almond Blonde Brownies

½ cup (120 g) tahini
½ cup (120 g) creamy almond butter
1 large egg
1/4 cup coconut sugar
2 Tablespoons honey
1 Tablespoon tapioca flour
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 oz. dark chocolate, chopped into small chunks
2 Tablespoons sesame seeds

Preheat oven to 350 °F. Line an 8-inch-square baking pan with parchment paper.

Stir together tahini and almond butter in a large mixing bowl until creamy. Add egg, coconut sugar, honey, tapioca flour, vanilla, baking soda and salt, and stir until just barely combined. Gently fold in the chocolate chunks.

Spread batter evenly into the prepared pan, and sprinkle with sesame seeds. Bake until lightly golden around the edges (about 15-18 minutes), being careful not to overbake. Let cool in the pan completely before cutting into squares. Store at room temperature in an airtight container.

Thank you to for a prior version of this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.