Sweet Potato Brownie Bars (V, GF, Oil-free)

Happy Friday, friends! Hope yours is Friday fun-tastic, or maybe fudge-tastic if that’s the mood you’re in.

So, you may remember me mentioning not that long ago that I've been working on kicking the habit of issuing disclaimers--e.g. "you probably won't like it", or "remember, it's healthy". That said, I think a preliminary description of sorts may well be fitting for these brownie bars— but please don’t mistake it for an apology. : )

What I mean is, these aren't exactly the sugary sweet, crispy on the top, chewy-gooey in the center (awesome, yes!) classic. For this reason, I can't quite bring myself to call them simply “brownies”, but instead feel compelled to tack on the word ‘bars’ or at least 'bites'. But, what these are is STILL oh so AWESOME, brownie lovers!! If you are up for fudgy, rich, silky texture bursting with brownie flavor AND also oil-free, naturally sweetened, gluten-free, vegan, and nutrient-packed, these are for you. 

I’ve been waking up early on Fridays to get my long run done at 5 am, both to beat the heat and to open up space for Dave’s heavier training and family time on the weekend. It feels GREAT getting out there in the tranquility and quiet of the morning, and it kicks off a “fun Friday” mood. Fridays in the summer boast combined delight and productivity, when I feel accomplished, but get to cut back on work some and fill time with Felix. You know how it is with FEELINGS though, even purely physical ones. It’s not the easiest springing out of bed to run at 5 am on a Friday, with no wiggle room or time to build in variety. Worth it, yes. Bust does it require a little mental motivation sometimes? Also, yes. Today, the incentive was all about these brownies, let me tell you. They were waiting in a Pyrex in the fridge, and I could hear them calling me.

Let me also say, it’s with some hesitance that I reveal this invitation as runspiration. For one thing, I’ve put a lot of conscious effort over the years to move away from disordered eating psychology, including associating food as reward. I’ve come a long way, but it’s not like this journey ever has a final destination (except maybe, you know, in the actual very end, ugh). It’s always evolving, and it takes real work. And in its way, being able to divulge that I was looking forward to these brownies is progress in this journey, not regression. Because, food IS connection, and celebration. That’s part of what makes it so complicated.

Here’s the funny part, though…I didn’t eat any brownies post-run. Ha! The story has a twist! It was hot, and the truth was I wasn’t in the mood. I WAS hankering for them later, at lunchtime, when Felix and I enjoyed them oh so much. That’s one of the best parts of this “anecdote”, and it speaks to the food as much as the psychology. There was a time I would have had the brownies despite lack of desire, because they’d been promised. Because I’d set so many rules around the windows when I could eat something as indulgent. And I’m glad to say that time wasn’t today.

As for these brownie bites, clean, nutrient-rich desserts can not only feel just as decadent, they are all the easier to enjoy in moderate yet satisfying portions. They are so much less likely to kickstart a cycle of cravings, and they don’t mess with the blood the way typical sugary treats do. I hope you like these, and if you do, please let me know! Have a beautiful weekend. xo

Sweet Potato Brownie Bars

16 squares

2 medium to large sweet potatoes, baked
½ Cup almond butter
½ Cup date or maple syrup
¼ Cup unsweetened plant milk of choice
½ Cup quinoa flour or gluten-free flour blend, or of choice
½ Cup chickpea flour (or a full cup of the above)
½ Cup cacao powder
1 Teaspoon vanilla extract
½ Cup dark chocolate chips (feel free to throw in more!)

Prepare an 8-inch pan with parchment paper. Preheat the oven to 350 F.

Scoop the insides of the baked sweet potatoes into a bowl and add the almond butter, date syrup, and plant milk. Stir to combine, forming a creamy mixture.

Add remaining ingredients into the bowl and stir to form a smooth batter. Add more plant milk if to thin if needed (until spreadable). Pour mixture into the prepared pan.

Bake 30 minutes. Let cool completely. Store in the fridge for up to a week (they get better and better as they cool!)