Japanese sweet potatoes are the key healthy ingredient to the fudginess of these brownies! I find that the Japanese sweet potatoes (purple skin, white flesh) are a lot better than the conventional golden orange ones in desserts because their flavour profile more nutty, caramel-ly and sweeter.
Here is the recipe:
SWEET POTATO PROTEIN FUDGE BROWNIES with PBJ Frosting (Vegan, GF*, oil-free, macro-friendly)
October 5, 2020
Category
Baking
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
Oil-free
Recipe type
Snack
Sweet
Persons
6
Serving Size
1 brownie
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- Wet:
- ✅1 1/2 cups (~ 250g) Japanese sweet potato - cooked, peeled & mashed
- ✅1 cup almond milk
- Dry
- ✅1/3 cup almond meal
- ✅1/2 cup oat flour (can replace with buckwheat or brown rice flour
- ✅1/3 cup sweetener
- ✅1 scoop (40g) vegan choc protein powder
- ✅1/2 cup cocoa powder
- ✅1 teaspoon baking powder
- PBJ FROSTING:
- ✅ Peanut butter layer: ¼ cup @macr0mike powdered PB + 2 tablespoons almond milk )
- ✅ JAM layer: 2 tablespoons @macr0mike strawberry cheesecake protein + 1 tsp @unicornsuperfoods pitaya powder + 1 tablespoon berry jam
Instructions
- 1. Preheat the oven to 180 degrees Celsius. Line a small baking tin with non-stick paper (mine was ~ 10cm x 10cm)
- 2. In a food processor or high-speed blender, add in the wet ingredients and blend until smooth.
- 3. Add in all the dry ingredients and blend until a thick brownie batter is formed. You may need to mix the batter a bit with a spatula too.
- 4. Transfer the brownie batter to the lined tin
- 5. Bake for 25-30 minutes until a knife inserted comes out just a little bit dirty
- 6. Allow the brownie to fully cool before frosting.
- 7. Frost the brownies. Spread a layer of peanut butter first. Then drop tablespoons of strawberry sauce & drag the back of the spoon through the frosting to create a pretty pattern!