If you’re on the hunt for a guilt-free treat that satisfies your sweet tooth and nourishes your body, look no further than this sweet potato brownies recipe.
This delicious dessert option or anytime treat packs in wholesome ingredients that make them a nutritious choice. Plus, they’re gluten-free, making them suitable for those with a gluten intolerance. They’re also vegan, making them a plant-based delight for every dessert enthusiast.
Ingredients
- 50g gluten-free oats
- 1 cup sweet potato puree (2-4 sweet potatoes, depending on size)
- ½ cup canned pinto beans
- ½ cup cacao powder
- 1⅓ cups pitted medjool dates
- ½ cup nut butter
- ½ tsp sea salt
- ½ cup walnuts
- 1 scoop Biogen Plant Based Protein, Vanilla flavour
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 1 tsp apple cider vinegar
- ½ slab dark chocolate, chopped
Biogen Plant Based Protein is an excellent choice of protein for athletes and individuals following a vegan or dairy-free lifestyle. Rice and pea protein is free from gluten, dairy, and lactose making it easily digestible, especially with the added bamboo fibre, an excellent ingredient for fibre enrichment.
Method:
- Rehydrated the medjool dates in hot water for 10 minutes or overnight.
- Set the oven to 180° degrees to prepare for baking the brownies later. If you don’t have an air fryer, use the oven to cook the sweet potatoes as well.
- Poke each sweet potato and place them in an air fryer at 200°C for 25 – 30 minutes. Alternatively, bake them in an oven until they are soft. Peel the sweet potatoes, measuring 1 cup (the peels add extra fibre, so don’t worry too much about peeling them entirely).
- Pulse walnuts in a food processor to chop roughly. Do the same with the chocolate if it’s hard, or refrigerate and chop it into pieces by hand later.
- Place oats in a food processor, chopper, or NutriBullet, and pulse into a flour. Add the walnuts and pulse a few times to roughly chop.
- In the food processor, combine the dates, almond butter, beans, vanilla extract, protein powder, pinch of salt, cooled sweet potato, apple cider vinegar, and flax powder. Pulse until the mixture is nicely blended.
- Remove the blade and fold in the chopped walnuts and chocolate pieces, leaving some for the topping before baking.
- Transfer the mixture to a 20-30cm oven-proof dish lined with wax wrap or oil well, if you prefer. Top with reserved chocolate, walnuts, and a pinch of salt.
- Bake for 25-35 minutes, adjusting the time based on your oven and dish size. If the brownies seem soft, allow them to cool completely.
- Cut enough for two weeks and freeze one week’s worth. Serve slightly heated with a bit of coconut cream for a drool-worthy dessert.
Supplied by Biogen ambassador Erin Slingerland.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
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