Vegan, refined sugar-free, gluten-free, and oil-free.
Brownie with baking but without flour at all.
This is a perfect healthy snack idea for keto lovers.
Made from baked sweet potato, these brownies are perfectly fudgy and can be packed with bean protein (*see notes below). And no, you can't taste the sweet potato at all!
Preheat the oven to 180°C (350°F) and line a baking tray.
Place all ingredients (except choc drops) into a food processor/blender and process until smooth.
Melt the chocolate in a steam bath or in the microwave in 10-second pulses, stirring each time.
Combine the chocolate with the mass that is in the blender. Stir quickly because the mixture will start to cold quite quickly (due to the chocolate).
Transfer to the baking tray.
Bake in the oven for 35-40 minutes. Check readiness with a toothpick.
After baking, cool completely for 1 hour, pour over chocolate or ganache (chocolate + coconut cream) and, if desired, decorate with berries.
Recipe Note
• Kidney beans can be used instead of the sweet potato in one part of the recipe for more protein. Take canned kidney beans, pour out the liquid, and only then use.
• When the brownie is baked, it can seem that it is liquid, don't be alarmed, it should be so. Let it cool down properly, and place the brownie overnight in the refrigerator. The chocolate that is inside the brownie will harden and the mass will become denser.
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Hazelnut Brownie with sweet potato
Rated 5.0 stars by 2 users
Category
Keto
Cuisine
Dessert
Author:
Veg.dek
Servings
9
Prep Time
15 minutes
Cook Time
35 minutes
Vegan, refined sugar-free, gluten-free, and oil-free.
Brownie with baking but without flour at all.
This is a perfect healthy snack idea for keto lovers.
Made from baked sweet potato, these brownies are perfectly fudgy and can be packed with bean protein (*see notes below). And no, you can't taste the sweet potato at all!
Ingredients
Wet ingredients:
150 g - hazelnut spread
110 g - maple syrup
225 g - baked kidney beans (or substitute with the sweet potato)
225 g - sweet potato
200 g - water or milk
Dry Ingredients:
225 g - roasted hazelnuts
30 g - corn starch
30 g - cocoa powder
15 g - baking powder
270 g - your favorite chocolate
Chocolate layer: (optional)
1 cup - chocolate chips
1 tbsp - coconut oil
1 tbsp - hazelnut Spread
Directions
Preheat the oven to 180°C (350°F) and line a baking tray.
Place all ingredients (except choc drops) into a food processor/blender and process until smooth.
Melt the chocolate in a steam bath or in the microwave in 10-second pulses, stirring each time.
Combine the chocolate with the mass that is in the blender. Stir quickly because the mixture will start to cold quite quickly (due to the chocolate).
Transfer to the baking tray.
Bake in the oven for 35-40 minutes. Check readiness with a toothpick.
After baking, cool completely for 1 hour, pour over chocolate or ganache (chocolate + coconut cream) and, if desired, decorate with berries.
Recipe Note
• Kidney beans can be used instead of the sweet potato in one part of the recipe for more protein. Take canned kidney beans, pour out the liquid, and only then use.
• When the brownie is baked, it can seem that it is liquid, don't be alarmed, it should be so. Let it cool down properly, and place the brownie overnight in the refrigerator. The chocolate that is inside the brownie will harden and the mass will become denser.
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