Qi Brownies for Radiant Skin (Dairy & Gluten Free)

1 cup sweet potato purée (see instructions)

1/2 cup maple syrup

1/2 cup almond butter or peanut butter

3 tbsp Superfeast Qi Powder

½  cup coconut oil

1/2 cup ceremonial cacao powder 

1/4 tsp sea salt

1 tsp baking powder

2/3 cup almond flour/coconut flour 

1/2 cup chopped raw pecans

1/4 cup dairy-free chocolate chips (optional)

1. To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 190° C for 25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside. 
2. Adjust oven temperature to 180° C and line a baking pan with parchment paper. Set aside. 
3. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, and coconut oil and stir to combine. 
4. Add cacao powder, Qi blend, sea salt, and baking powder and stir to combine. Then add almond flour and stir until a thick, scoopable batter is achieved. 
5. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spatula. Then top with pecans and chocolate chips (optional). 
6. Bake on the center rack 180 C for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from the oven and let cool in the pan for 30 minutes – 1 hour. 
7. Lift out of the pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.