I am sure that many of you out there enjoy indulging in sweet things just as much as I do, but we all know that too much of it is not healthy. Finding healthy alternatives is not as hard as one would imagine. Nowadays, it is all about food, fitness and looking good, so just scroll down your instagram photos and you will find some nice ideas.
At ICE fitness, we are all about being healthy, so the thought of having a chocolate brownie without feeling guilty made my mouth water. I love cooking and experimenting new recipes but I know baking is all about the right measurements, so I did not want to risk this one. Instead, I decided to play it safe by going online.
There are so many recipes out there you can choose from. Due to the fact that I am on a dairy-free diet after consulting with my nutritionist here in Wandsworth, I opted for the sweet potato brownie by Sarah Wilson as it is refined-sugar and dairy-free.
I did upgrade her version by adding some extra chocolate spread on the top and some chopped almonds in the dough.
And how did they turn out? They did not dissapoint! Even my fiancé, who was sceptical at first, liked them. But enough talk, scroll down to find the recipe and try them yourself!
Sweet potato brownie
- Oil or butter, for greasing
- 3 tablespoons of coconut flour
- 2 tablespoons of raw cacao powder
- ½ teaspoon of vanilla powder
- ¼ teaspoon of gluten–free baking powder
- ¼ teaspoon of ground cinnamon
- Pinch of salt
- ½ cup of chopped almonds (optional)
- 1 scoop of vanilla protein powder (optional – I used plant-based vanilla protein powder)
- 50g of dark chocolate (85%), chopped,(I used dairy-free dark chocolate)
- 1 cup sweet potato puree or 1 large sweet potato
- 3 eggs, whisked
- ¼ cup of coconut oil
- 1/3 cup rice malt syrup (you can also use agave syrup )
- 2 tablespoons of melted coconut oil
- 2 tablespoons of raw cocoa powder
- 2 tablespoons of rice malt syrup or agave (depends how sweet you want it, you can add more)
- Preheat the oven to 180 C
- You will need 2 bowls. In the smaller one, combine all the dry ingredients. In a larger bowl, add all the wet ingredients, including sweet potato and whisk. Add in dry ingredients and mix well.
- Pour the mix into the greased tray and spread evenly.
- Bake it for about 20 mins (depends on the oven, they should be crisp on the outside and soft and fudgy on the inside).
- Once baked, let the dough cool down before spreading chocolate on the top.
Please find the link of the original recipe below: