Today I made my best yet brownies! They taste…INSANE and are actually vaguely guilt free! These gluten/dairy free protein brownies are moist, sweet, light and last a week… if you don’t eat them all at once!

Ingredients:

One large sweet potato

2 tablespoons of Agave sweetener

One large bar of dark chocolate

1/2 cup of natural peanut butter

2 table spoons of coconut milk (or almond)

1 scoop of Vegan Protein Powder – I use Strippd. 

 

 

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Process: 

Skin and then boil or microwave the sweet potato.

While that is happening, put the dark chocolate in a bowl on top of a pan of water, bring it to the boil and melt the chocolate. Make sure to stir with a wooden spoon continuously so it doesn’t burn.

Once the sweet potato is soft mach it up til’ there’s no more chunks.

Mix everything together in a bowl until fully mixed in. You can even use an electric mixer if you have one.

Put the batch into a greased oven proof dish, I like to use greaseproof paper to make life easy! Put in the oven on about 220C for 20-25 minutes. You want it to still be a bit gooey when you take it out. And wallah!

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