Sweet Potato Protein Brownies (Vegan, Gf)

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Homemade 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: To sweeten the brownies. 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.
• Cacap 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 use Form Nutrition for most of my protein sweets. It contains all 9 essential amino acids, 20g of plant protein, and 7g of fiber per serving. For this recipe, you can use their Vanilla & Chocolate Salted Caramel flavor. Order it from here if you are US-based, or here if you live in the UK or Europe.
• For the chocolate ganache: plastic-free cacao 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 Chocolate Salted Caramel protein powder + 15 ml soy milk

Chocolate protein ganache (Top layer):

15g cocoa powder
15g Chocolate Salted Caramel protein powder
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. Add the flaxseeds and milk to a small bowl, 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 cacao powder, and peanut flour & mix.

Next, add flaxseeds (soaked in 20 ml of soy milk), and combine well.

In the end, mix the protein powder with 15 ml of soy milk.

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 – 

Add the cacao powder, protein powder, and milk & mix in a glass. 

Then, add the date syrup and melted cocoa butter and mix. 

Pour on top of the chilled brownies. The cocoa butter will harden the chocolate ganache in 1-2 hours.

Storing tips:

• Refrigerate cool brownies in a sealed container for up to a week.
• You can freeze them for up to 6 months. To do that, wrap the brownies individually on parchment paper.

Similar recipes:

• Healthy Pumpkin Brownies
• Fudgy Almond Butter Brownies

What do you think about these Sweet Potato Protein Brownies?

Let me know in the comments below!