These fudgy, moist, chocolatey, vegan, protein-filled brownies are hiding a very interesting secret...
Cooked sweet potato!
Yes, believe it or not, adding cooked sweet potato to brownies will keep them moist and flavorful while adding usable nutrition.
A big THANK YOU to Katie Hough and her hubby Tom - owners of the Richardson TX Fit Body Boot Camp - for sharing this recipe! Katie is a wizard at coming up with nutritious and delicious recipes to keep their little boy Bennett growing healthy and strong - oftentimes using TRULEAN protein in their homemade treats.
1 cup sweet potato, baked and mashed
⅔ cup Keto Syrup - Monk Fruit Sweetened (or pure maple syrup)
½ cup Almond Butter
1½ tablespoons coconut oil, softened
¼ teaspoon sea salt
⅓ cup oat flour
Preheat the oven to 350 degrees F and line an 8x8 brownie pan with parchment paper.
Using an electric mixer, cream the sweet potato, syrup, almond butter, vanilla extract and coconut oil on medium speed until fully combined.
In another bowl combine the cocoa powder, sea salt, baking powder, TRULEAN Chocolate Brownie Vegan Protein Powder, and oat flour.
Add the dry ingredients to the wet ones and mix to combine. Pour the batter into the prepared brownie pan and sprinkle the chocolate chips over the top.
Bake in the preheated oven for 28 minutes. Remove from the oven and cool in the pan for 30 minutes before cutting into bars. Store leftovers in the fridge or the freezer. Enjoy!
Feel like Pumpkin? Swap the sweet potato for pumpkin and add a dash of ground cinnamon!