The odd sugary treat is always fun and should be a part of a healthy lifestyle. But cravings and temptation and overdosing can be the scourge of any successful body transformation.
Brownies are the thorn in my side. Something about the fudgy-ness, rich chocolate taste and the way they satisfy my cake cravings makes them very hard to resist.
I am never one to shy away from a challenge so I set out to make my own version that had more natural ingredients, and could be enjoyed a bit more freely than normal brownies can be.
The result of my experiment was supremely successful. I got one of my Sidcup personal training clients to try these and she took the lot!
The delicious brownies are vegan, high in protein, high in complex carbs, high in fibre, gluten free, dairy free, and low in calories.
They are literally the perfect snack if you can keep on top of temptation.
I make HUGE batches of these things – literally up to 80 to 100 in one go. I have scaled down the recipe for your sake to 40 brownies. But you can make them bigger or smaller as you want.
The texture isn’t quite the same as normal brownies – they are softer and moister, but still extremely delicious.
This recipe makes 40 brownies
- 500g (cooked weight) boiled, mashed sweet potato
- 100g gluten free oats
- 150g vegan blend protein powder (I use MyProtein chocolate smooth vegan blend)
- 75g natural almond butter (you can use peanut butter if you prefer)
- 100g cocoa powder, unsweetened
- 750ml unsweetened almond milk
- 15g ground flax seed
- 1-2 tsp pure stevia extract
- Pre-heat your oven to 170°C (150°C if fan assisted)
- In a large mixing bowl, combine your sweet potato, oats, protein powder, cocoa powder and stevia and stir until fully combined
- Add 700ml of almond milk and your almond butter and use an electric whisk or beater to fully combine into a batter
- Combine 15g ground flax seed with 50ml almond milk and stir together to combine – it should start to thicken
- Add this to your brownie batter and beat again until it is fully combined
- Use an ice cream scoop to divide your mixture into 40 balls and scoop into muffin cases
- Bake for 12-15 minutes. It should start to darken a bit on top but remain soft throughout.
- Enjoy – pretty much guilt free!
Stay tuned for more recipes!