Pure, fudgy, chocolaty goodness, these brownie bites are rich and decedent. It’s a dessert that is sure to satisfy and make you wonder why anyone bothers with wheat.
Serves 24
2/3 cup yam purée
4 Tbsp (½ stick) unsalted butter
2/3 cup natural unsweetened cocoa powder
½ cup coconut flour
¼ tsp baking powder
¼ tsp sea salt
2/3 cup honey
1 large egg, beaten
1½ tsp vanilla extract
½ tsp instant espresso powder
- To make purée: Heat oven to 400 degrees. Place medium yam on baking sheet and bake for 1 hour or until easily pierced with a fork. Cool, scoop out flesh from skin. Discard skin. Purée flesh in food processor. (Mash can be made days ahead and frozen or refrigerated until ready to use.)
- For Brownie Bites: Heat oven to 350 degrees. In a medium saucepan over low heat, melt butter. Remove pan from heat and stir in cocoa. Let cool.
- In a medium bowl, whisk together flour, baking powder, and salt. Stir in honey, sweet potato, and egg.
- In a small prep dish, stir together vanilla and espresso powder until espresso powder is dissolved. Add to cocoa mixture. Add cocoa mixture to flour mixture and stir until no traces of flour remain.
- Take about 1 tablespoon of mixture and roll into walnut-size balls. Place on nonstick cookie sheet. Flatten to disk shape. Bake 10–15 minutes until tops of Fudge Brownie Bites start to crackle. Remove from baking sheet and cool bites on a cooling rack.
