Dark Chocolate & Blackberry Sweet Potato Brownies
 
Prep time
Cook time
Total time
 
Dana:
Serves: 16 brownies
Ingredients
  • 1 medium sweet potato (about 400 grams)*
  • 3 eggs, whisked
  • ¼ cup coconut oil, melted
  • ⅓ cup maple syrup
  • 1 cup dark chocolate chips
  • 1 tsp vanilla extract
  • 4 scoops Vital Proteins Dark Chocolate & Blackberry Collagen
  • 3 Tbsp coconut flour
  • ¾ tsp baking soda
  • ½ tsp sea salt
  • For serving: coconut milk ice cream + caramel or your favorite nut butter
Directions
  1. Preheat the oven to 425 F.
  2. Prepare an 8x8 baking pan by greasing it with a little coconut oil on all sides.
  3. Rinse the sweet potato, pat it dry with paper towels, then use a fork to poke a few holes in it. Bake for 30-35 minutes, until it is squishy and cooked through. Let it cool for about 5-10 minutes.
  4. Meanwhile, turn down the oven to 350 F.
  5. Melt the coconut oil in a glass measuring cup. Once it’s completely melted, stir in the chocolate chips until they’re almost completely dissolved in the oil. If they’re not melting, microwave the chocolate-oil mixture for about 30 seconds at a time, then stir it again until the chocolate is completely melted.
  6. Once the sweet potato is cooled, peel and discard the skin. Place the flesh in a medium sized mixing bowl and mash the potato with the maple syrup, vanilla, and eggs. Stir in the slightly cooled coconut oil/chocolate mixture.
  7. Sift together the coconut flour, Vital Proteins Dark Chocolate Collagen, sea salt and baking soda. Add these to the wet mixture along with the dark chocolate chips. Stir with a wooden spoon just until combined.
  8. Pour the batter into the baking dish and bake for about 35 minutes, until a knife inserted in the center comes out clean.
  9. Allow the brownies to cool for about 10-15 minutes before cutting into them, so they don’t turn into an ooey gooey mess when you try to take them out. They’re still delicious this way though!
  10. Serve with some coconut milk ice cream. And extra chocolate, obviously. I put a drizzle of almond butter on mine!
Notes
*After baking and peeling the weight of the sweet potato will shrink to about 300 grams.
*You could also microwave the sweet potato (or use a leftover baked one!) to cut down the baking time!

Note: storing the brownies in the freezer allows them to keep for longer.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/dark-chocolate-blackberry-sweet-potato-brownies/