Sweet sundays with abrah
Did someone say brownies?!
Yes, sweet potato brownies y'all! If you love a rich, decadent, fudgy brownie than you want to give this recipe a go. I had not been a fan of sweet potatoes until pretty recently, and one of my first times was baking with them in this brownie recipe. It got me thinking that I should really give them a chance.
Sweet potatoes are packed with vitamin A, potassium and vitamin B6 . Plus these are of course vegan and gluten free (so I have no guilt when globbing these down.)
2 tbsp ground flax seed
1/4 cup warm water
1 large sweet potatoe (peeled and cooked)
3/4 cup almond butter
1/2 cup melted coconut oil
1/4 cup maple syrup
1/2 cup unsweetened cocoa powder
3/4 tsp sea salt (I use pink Himalayan)
1/2 tsp baking soda
1 tbsp vanilla extract
1 tbsp nut milk
1 cup dark chocolate chips
**optional** 1 scoop Arbonne protein boost (an unsweetened and no flavor vegan protein)
This protein is so versatile, I love to use this in baking to help create a more nutritious and filling treat.
Preheat oven to 350°
Combine the flax seed and warm water and set aside for at least 3 min- this will create your flax egg.
Place all the ingredients (minus the chocolate chips) in a food processor and mix.
Stir in chocolate chips.
Pour into greased pan (rectangular or square depending on how thick you like them!)
Sprinkle additional chocolate chips atop.
*I swirled around some almond butter atop*
Bake for 30 minutes.
I found that these brownies actually taste best served cold (also should be stored in fridge) and taste amazing topped with fresh raspberries, strawberries or even a scoop of your favorite vegan ice cream.
Shhhh, don't tell my trainer.
Just another girl who is trying to inspire others. Passionate about health and fitness. And a love of coffee and peanut butter.