- Brownie batter:
- 1 large sweet potato
- 3 eggs
- 1/3 cup coconut oil
- 1/2 cup raw honey
- 1 1/2 tsp pure vanilla extract
- 3/4 cup gluten-free flour (I used Cup4Cup Multipurpose GF flour)
- 2/3 cup raw cacao powder
- 1/2 tsp pink Himalayan salt
- 1 tsp aluminum-free baking powder
- Dark Chocolate Ganache:
- 1 cup dairy-free dark chocolate chips (or vegan semi-sweet if you prefer)
- ½ cup full-fat canned coconut milk
- Peppermint candies
- Preheat oven to 350 degrees F. Grease an 8×8 baking pan with coconut oil.
- Using a fork, poke holes all over the sweet potato, wrap in a damp paper towel and microwave for 6 minutes. Rotate, cook for another 6 minutes. Continue until soft and cooked through. Scrape the flesh out of the sweet potato into a 1 cup measuring cup.
- Add the sweet potato flesh, eggs, coconut oil, honey, and vanilla extract to a food processor and process until smooth.
- Add in the gluten-free flour, cacao powder, salt, and baking powder. Process again until smooth.
- Scrape the batter into the prepared pan and bake for 35-30 minutes, or until a butter knife inserted into the center comes out clean. (They will cook from the outside to the center so wait for the center to be fully cooked before removing.)
- Remove the brownies and set aside to cool.
- In a small saucepan, add the coconut milk and chocolate chips and heat on medium-low, stirring continually, until thoroughly melted and mixed together.
- Using a rubber spatula, spread the ganache over the top of the brownies.
- Place peppermint candies between two sheets of parchment paper and, using a blunt object, lightly smash until crushed. Sprinkle crushed peppermints over the top of the ganache.
- Category: Dessert
- Cuisine: American