Adaptogenic Sweet Potato Brownies

I'm definitely not a baker or the best chef but I love finding ways to make sweet treats healthier. My sugar addiction is next level so I gotta keep it at bay somehow! These sweet potato brownies have a few hidden ingredients and they're vegan, gluten free and have no refined sugar. These babes are super chocolatey but they're filled with protein to balance blood sugar, making them great for that after dinner sweet treat.

Read below for the recipe and tag me in any pics if you decide to make them yourself!

Adaptogenic Sweet Potato Brownies

What you need:

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  • Cacao Powder
  • Tone it Up Chocolate Protein Powder
  • Ground Flaxseed
  • Sweet Potato
  • Peanut Butter
  • Ashwaganda Powder
  • Maple Syrup
  • Vanilla Bean Ghee or Coconut Oil
  • Dark Chocolate Chips
  • Nutmeg
  • Cinnamon
  • Baking Powder
  • Vanilla Extract

I love Tone it Up Protein Powder because it's plant based, has minimal ingredients, is affordable and doesn't have that chalky protein taste. Honestly, I've been asked to be an affiliate for other protein brands but I don't love them as much as this one. 

Ground flaxseed is going to become a flax egg for this one, making these brownies vegan. If you'd prefer, you can replace the flax with 2 pasture raised eggs. 

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I love peanut butter and am not a fan of almond butter, but feel free to use whatever nut butter you like best just check the ingredient list for added sugars.

Ashwaganda is an adaptogen, giving these brownies their catchy name. I used Sun Potion but you can use any high quality ashwaganda powder. Adaptogens help the body adapt to stress. You can read more about the benefits in my article in Zenzymag. The benefits are awesome but they taste is super bitter which is why baking with them, especially with chocolate is helpful. 

 

Recipe:

Serves about 12-15

Ingredients

  • 2 tbs ground flax seed
  • 1/4 cup warm water
  • 1.5 cup sweet potato puree (about 2 medium steamed sweet potatoes)
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup cacao powder
  • 1 tbs ashwaganda powder
  • 1 scoop Tone it Up Chocolate Protein Powder
  • 1 tsp baking powder
  • 1/3 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees and grease 8x8 baking sheet (I used Fourth & Heart Vanilla Bean Ghee but you can also use coconut oil)
  2. Combine warm water and flax seed and mix. Let sit.
  3. Add wet ingredients into a bowl and mix
  4. Add dry ingredients into bowl and combine with wet
  5. Add in flax egg
  6. Fold in dark chocolate chips
  7. Bake for 45-50 minutes
  8. Will stay good for about 5 days (store in the fridge)

 

Kelley Hoagvegan, dessert