I’m really iffy about fruit. Like 90% of the time I want nothing to do with it. I’ve just never been a big fan. I mean, if I’m going to have something sugary and sweet, I want chocolate. Make sense, right? This is why we all want chocolate chip cookies instead of raisin cookies. Fact. The whole açai bowl trend looks great on Instagram, but I have yet to try one because I want a chocolate version. I’m Planning a trip to Maui next month, and I’m trying to find a place where I can get some sort of chocolate smoothie bowl that isn’t too sweet. Apparently I’m asking for too much, because I have yet to find one.
- 1 cup minced sweet potato raw
- 3 eggs
- 2 tbsp coconut oil
- 1/4 cup applesauce
- 2-3 tbsp maple syrup more for slightly sweeter
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 3 tbsp tapioca starch
- 1/3 cup fresh blueberries
Preheat oven to 350 F and line an 8x10 baking dish with parchment paper.
In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in maple syrup and applesauce and blend for another minute to combine.
In a large bowl, whisk together all dry ingredients (except for blueberrieuntil well combined.
Make a well in the dry ingredients and pour the web ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Fold in the blueberries and let the batter stand for 5 minutes.
Pour the batter into the prepared baking dish Bake for 35-40 minutes, or until a knife comes out clean. Cool on a wire rack, cut into bars, and enjoy!