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Sweet Potato Protein Brownies are a much healthier version of conventional brownies but still the perfect way to satisfy your sweet tooth.
These Sweet Potato Protein Brownies are incredibly fudgy, dense, easy to make and not packed with sugars & oils.
Let’s jump right into the ingredient list & how to make them.
Sweet Potato Protein Brownies: Ingredients
- Sweet potato: The perfect starchy base for the brownie.
- Agave syrup: Sweetens the brownies naturally. You can find organic & plastic-free agave here.
- Coconut oil: Helps to make it fudgier. Plastic-free coconut oil – US / UK.
- Peanut flour: Low in fat, high in protein, great for baking & gluten-free. You can find plastic-free peanut flour from Bulk.com, in bulk from Nuts.com, or look locally in bulk stores.
- Flaxseeds: Acts as a “binding” ingredient. An excellent vegan replacement for eggs. Plastic-free flax seed ground – US / UK.
- Cocoa powder: Adds a rich, chocolatey flavor, and that’s what we all want from a brownie! Plastic-free cocoa – US / UK.
- Protein powder: Adds additional protein & flavor! I used Vitally Vegan Protein Powder, Chocolate Salted Caramel flavor (use the ZEROWASTE code for £10 discount!). It was the perfect fit for this brownie.
- For the chocolate ganache: plastic-free cocoa butter (US / UK), date syrup in glass jars, plastic-free cocoa powder (US / UK, or look local), plastic-free protein powder.
These Sweet Potato Protein Brownies are:
- Vegan.
- Super fudgy.
- Naturally sweetened.
- Healthy and nutritious.
- The perfect protein snack for any time.
How to make the fudgy Sweet Potato Protein Brownies:
Materials:
- A bowl
- A whisk
- Silicone baking mat (or parchment paper)
- A baking tray
Ingredients:
166g sweet potato (one medium size, baked, without the skin)
100g agave
35g coconut oil (melted)
75g peanut flour
20g cocoa powder
12g (~2 tbsp) flaxseeds + 20 ml milk
25g Vitally Vegan protein powder (Chocolate Salted Caramel flavor) + 15 ml soy milk
Chocolate protein ganache (Top layer):
15g cocoa powder
15g Vitally Vegan protein powder (Chocolate Salted Caramel)
70ml soy milk
60g date syrup
12ml melted cocoa butter
Instructions:
Bake sweet potato in the oven to line the pan with a silicone baking mat or parchment paper. Bake the sweet potato at 210C/410F for about 30-40 minutes until it gets soft (poke with a fork to see).
Preheat oven to 180C/350F. In a small bowl, add the flaxseeds and milk, and leave them aside. You can also use leftovers of baked sweet potatoes.
In a bowl, mash the sweet potato with a fork.
Then, add agave & coconut oil and mix.
After that, add the cocoa powder, peanut flour & mix.
Next, add flaxseeds (soaked in 20 ml of soy milk), and combine well.
In the end, add the protein powder with 15 ml of soy milk, and mix.
Transfer to a baking tray, and bake for 19-20 min. Cut in 10 – 12 pieces once the brownie cools down completely. (I ended up with 10 pieces)
For the chocolate ganache –
In a glass, add the cocoa powder, protein powder, and milk & mix.
Then, add the date syrup and melted cocoa butter and mix.
Pour on top of the chilled brownies. The chocolate ganache will harden in 1-2 hours because of the cocoa butter.
Storing tips:
- Keep cool brownies in a sealed container for up to a week, refrigerated.
- You can freeze them for up to 6 months. To do that, wrap the brownies individually in parchment paper.
Sweet Potato Protein Brownies (Vegan)
Sweet Potato Protein Brownies - incredibly fudgy, dense & easy to make!
Ingredients
- 166g sweet potato (one medium size, baked, without the skin)
- 100g agave
- 35g coconut oil (melted)
- 75g peanut flour
- 20g cocoa powder
- 12g (~2 tbsp) flaxseeds + 20 ml milk
- 25g Vitally Vegan protein powder (Chocolate Salted Caramel) + 15 ml soy milk
- Chocolate protein ganache (OPTIONAL top layer):
- 15g cocoa
- 15g Vitally Vegan protein powder (Chocolate Salted Caramel flavor)
- 70ml soy milk
- 60g date syrup
- 12ml melted cocoa butter
Instructions
- Bake sweet potato in the oven to line the pan with a silicone baking mat or parchment paper. Bake the sweet potato at 210C/410F for about 30-40 minutes until they are soft.
- Preheat oven to 180C/350F. In a small bowl, add the flaxseeds and milk, and leave them aside. You can also use leftovers of baked sweet potatoes.
- In a bowl, mash the sweet potato with a fork.
- Then, add agave & coconut oil and mix.
- After that, add the cocoa powder, peanut flour & mix.
- Next, add flaxseeds (soaked in 20 ml of soy milk), and combine well.
- In the end, add the protein powder with 15 ml of soy milk, and mix.
- Transfer to a baking tray, and bake for 19-20 min.
- Cut in 10 - 12 pieces once the brownie cools down completely. (I ended up with 10 pieces)
- For the chocolate ganache - In a glass, add the cocoa powder, protein powder, and milk & mix.
- Then, add the date syrup and melted cocoa butter and mix.
- Pour on top of the chilled brownies. The chocolate ganache will harden in 1-2 hours because of the cocoa butter.
Notes
- Keep cool brownies in a sealed container for up to a week, refrigerated.
- You can freeze them for up to 6 months. To do that, wrap the brownies individually in parchment paper.
Recommended Products
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Nutrition Information:
Yield:
10Serving Size:
1 brownie, without ganacheAmount Per Serving:Calories: 137Total Fat: 5,1gSaturated Fat: 3,4gCarbohydrates: 15,8gFiber: 1,3gSugar: 10,3gProtein: 6,5g
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What do you think about these Sweet Potato Protein Brownies?
Let me know in the comments below!
