A fun way to use leftover sweet potato and it is a rare occasion when a sugar free brownie does not contain dates. Also if you exchange the almond milk for cow's milk or coconut milk it is completely nut free and great to pack into a kids' lunchbox. Enjoy!
Ingredients
- 3 Tbsp coconut flour
- 3 Tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 2 scoops vegan protein powder (vanilla or chocolate)
- 50 g vegan dark chocolate chips or chopped chocolate
- 1 c cooked sweet potato, pureed (about 1 large sweet potato)
- 3 eggs, whisked
- 1/4 c coconut oil
- 1/4 c maple syrup (or honey or rice malt syrup)
- 1 tsp vanilla extract
- 1/4 c almond milk (optional)
Directions
- 1Preheat the oven to 160'C / 325'F. Spray a brownie pan with coconut oil or line with baking paper.
- 2Combine dry ingredients in a bowl. Now combine the wet ingredients including the sweet potato, but not yet the almond milk, in a separate bowl
- 3Stir the dry ingredients into the wet and stir until well combined. If the consistency looks to be too thick, add in the almond milk.
- 4Pour into the baking tray and bake for 12-15 min or until a toothpick comes out clean when inserted into the middel, careful not to keep it in too long because then it could become dry.
- 5Once done, let it rest for 5 min before cutting. Enjoy!
