Recipe via @daniellehaft
(makes about 6-10 brownies)
These fudgey brownies are made with real, whole food ingredients, contain no flour (so they’re gluten-free and grain-free) and have added protein powder for an extra boost!
These sweet potato protein brownies are topped with a delicious strawberry frosting and are perfect to make for your Valentine or anytime you want a lovely treat.
Ingredients for the Brownies
-
1 cup mashed Japanese sweet potato
- 1/2 cup drizzly almond butter
-
1/3 cup maple syrup
-
1 egg
-
1/2 cup cocoa powder
- 2 scoop beef protein powder
- 1/4 tsp salt
Ingredients for the Strawberry Frosting
- 1 cup mashed Japanese sweet potato
- 1/4 cup cream cheese
- 1/4 cup greek yogurt
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup freeze dried strawberries, blended to a powder
- Optional: add one scoop of colostrum powder
Instructions:
- Prepare your sweet potato by baking or steaming. Measure out 1 cup of mashed sweet potato and save the rest for something else.
-
Preheat oven to 350F.
- In a mixing bowl, combine the sweet potato, almond butter, maple syrup and egg. Mix until smooth.
- Add in the cocoa powder, clean protein powder (collagen powder could be used here as well) and salt.
- Transfer to a prepared brownie pan or silicon heart mold pan to be festive!
- Bake for 18-20 minutes until top is slightly crisp and a toothpick comes out clean.
- Let the brownies cool in the pan and then transfer to a wire rack to continue cooling fully.
- In another mixing bowl, combine the cream cheese, greek yogurt, maple syrup and vanilla extract. Use a hand mixer to cream.
- Crush up freeze dried strawberries and add them into the frosting for color and flavor.
- Frost brownies and top with additional freeze dried strawberries!
- Store leftovers in the fridge.
Planning to make this recipe? Tag us if you post on social media! We want to see what you make. This would go great with a Clean Coffee latte (our organic mold-free coffee)
