Ridiculously thick, rick and totally fudge-like Sweet Potato Brownies with bonus collagen for a protein boost! No oil, gluten, dairy, eggs, or refined sugar!
The brownies are extra nourishing thanks to the veggie (sweet potato), good fat (nut butter), protein (collagen) and minerals (cacao).
I brought these to a potluck and everyone asked for the recipe. They are fudgier than a typical brownie and not quite as sweet… but finger-licking amazing. A small square will do ya!
Sweet Potato Brownies
1 cup mashed, roasted sweet potato, peel removed
1/4 c almond butter
1/4 cup maple syrup
2 tbsp monk fruit or 3 tbls coconut sugar
1/4 cup Hu Dark Chocolate Gems + 2 tbls chopped for topping
3 tbsp water
1.5 tsp vanilla extract
1/3 cup oat flour
1/4 cup cacao
2 tbsp collagen powder
1 tsp baking soda
1/4 tsp sea salt
Preheat the oven to 350 degrees, line a (roughly) 8×6 glass pan with parchment paper.
Heat the water and pour over 1/4 cup chocolate gems. Stir and set aside. Blend the sweet potato, almond butter, maple, vanilla, monkfruit and cacao in a blender or food processor until smooth. Add the melted chocolate and blend again. Pour back into the chocolate bowl.
Mix in the oat flour, baking soda and salt. Pour into the parchment-lined pan, smooth the pan and add the chopped gems.
Bake for 30 minutes or until the center is puffy and the edges begin to pull away from the sides of the pan. Cool completely.
Store in the fridge (they are easier to slice when chilled.)