Okay guys, I've been trying to work on a sweet potato brownie recipe that is low in fat since FOREVER (kinda). The mixture has always been too gooey, too moist, too dense, too.... whatever! Finally, I've come up with a recipe that is absolutely irresistible. The texture is perfect! Finally, a sweet potato brownie recipe without nuts! The secret ingredient? Acai!
PS sorry about the photos. These were SO good that I couldn't wait for better lighting before devouring them. It's pretty much a balanced meal, right? Oats, sweet potato, acai? NO GUILT!
- 2 cups oats, ground into flour (use GF for gluten free option)
- 1/2 cup acai powder
- 2x 43 g scoops vegan vanilla protein powder
- 2 cups sweet potato puree (just steam some sweet potatoes until soft and blend with some water)
- 2/3 cup maple syrup
- 1/2 cup raw cacao (I substituted a few tablespoons with some carob I had lying around too)
- 2/3 tsp of baking soda mixed into squeezed juice of 1/2 lemon
- Pinch salt
- 1 cup sweet potato puree
- 2x 43g scoops vegan vanilla protein
- 1/2 cup cacao powder
- as much maple syrup as you want!
Mix all ingredients until you reach your desired texture. I also swirled through some low sodium Better'n Peanut Butter (watered down a bit). This stuff is great. It has just a fraction of the fat content of regular peanut butter (3g/serve compared with 16g/serve) and is sweetened with rice syrup and tapioca. Seriously, I eat this stuff by the spoonful!
Preheat oven to 340F. Mix the dry ingredients in one bowl and the wet in another. Add wet to dry. Mix until just combined. The mixture should be thick enough to hold its shape. Spread it in a lined, greased or non-stick brownie pan. Cook for 45-50 minutes. Remove from oven and let cool before icing.