A recipe for simple, vegan sweet potato brownies, inspired by intuitive eating principles. The author emphasizes listening to cravings and enjoying food without guilt, sharing their personal experience of making these brownies as a midnight snack.
Add all of the base ingredients to a bowl and mix until well combined. If the sweet potato mash is a little dry/thick, you’ll need to loosen the batter up with 1-2 tbsp of non-dairy milk. Once you achieve the texture shown above, stir through chocolate chips and transfer the batter to a loaf pan/brownie tin and bake for 8-10 minutes at 350F. Let cool before slicing and enjoy!
