Sweet & Salty Brownie Batter Dip


  • 1 large sweet potato, peeled and cubed 
  • ¼ cup neutral nut or seed butter (almond, cashew, sunflower seed)
  • 3 TBSP date paste or maple syrup
  • ¼ cup raw cacao powder
  • Pinch of cinnamon
  • Splash of unsweetened almond milk (if needed)
  • ¼ cup Simply Sea Salt Crunchy Mung Beans


  1. Add the sweet potato cubes to a large pot and add enough water to cover them by about ~1 inch. Bring the pot to a boil over high heat, then cook for 10 minutes, or until the sweet potato potato is very fork tender. Drain, then set aside. 
  2. Add all ingredients to a high-speed blender or food processor and process until super smooth and creamy, scraping down the sides as needed to recombine. Add a splash of almond milk to get the blades moving, if necessary. Mine didn’t need it!
  3. Transfer the blender contents to a bowl and top with Simply Sea Salt Crunchsters. Serve dip immediately with crackers, fruit, or chips. 
  4. Store leftovers in an airtight container for 5-7 days.

recipe adapted from A Clean Bake  courtesy of Lauren at Flora & Vino



Write a comment

Comments are moderated