Updated: May 31, 2020
After reducing my added sugar intake the last few weeks, my taste buds really did change and even simple foods like apples and oranges became SO INCREDIBLY SWEET (they do call it natures candy). So, I began experimenting with low sugar foods, realizing that not all baked goods needed added sugar! I utilized naturally sweet foods like bananas in this No Added Sugar Banana Bread Donut Recipe and now using sweet potatoes in this brownie recipe! I am eager to hear what your thoughts are reducing sugar and trying lower sugar dessert recipes. Of course, remember that you can always add 1 tablespoon - 1/4 cup maple syrup or coconut sugar to this recipe if you do want additional sweetness. With that said, share your creations with me on Instagram @recipes4health and I will repost!
1 cup sweet potato, baked then mashed
1/2 cup plant-based milk
2 tablespoons coconut oil, melted & cooled
1 flax egg (1 tablespoon of flaxseeds mixed with 3 tablespoons of water, set aside 10 minutes to gel)
1 teaspoon vanilla
1/3 cup cacao powder
1/3 cup cassava flour
2 scoops of vegan chocolate protein powder (I used Orgain, use code Recipes4health for 30% off your purchase)
1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoons cinnamon
1/3 cup chocolate chips
Preheat the oven to 425 degrees Fahrenheit. Wash the sweet potato then poke a few holes in the sweet potato with a fork. Wrap the sweet potato in foil. Bake it on a baking sheet for abut 45 minutes (depending on the size). Let cool, then remove the skin and store the baked sweet potato in an airtight container in the fridge for up to 4 days.
Combine all of the wet ingredients in a bowl with a fork until well combined.
Combine all of the dry ingredients in a separate bowl until well combined.
Add the dry ingredients into the wet ingredients and mix until everything is incorporated. Mix in the chocolate chips.
Line a 9 x 9 square baking pan with parchment paper. Pour the batter into the pan.
Bake at 350 degrees Fahrenheit for 30 minutes.
Let cool for 20 minutes before slicing (makes 16 squares). Store in an airtight container in the fridge for about 5 days.
1/2 cup plant-based milk
2 tablespoons coconut oil for 2 tablespoons ghee
1 flax egg for 1 egg
1/4 cup cassava flour for oat flour, almond flour or whole wheat flour.
Use any protein powder or collagen, preferably chocolate flavored to add to the richness. If you decide to omit the protein powder, just reduce the amount of liquid added.
In addition to chocolate chips, add peanut butter chips and/or roasted nuts to the batter.
More recipes with sweet potatoes: