1 cup canned sweet potato
1/3 cup carob powder
1/4 cup monk fruit sweetener
1/4 cup avocado oil
1/4 cup runny almond butter
1/4 cup coconut flour
2 scoops collagen
1 tsp raw vanilla bean powder
1 tsp baking soda
1 can full fat coconut milk, chilled in the fridge, overnight
Preheat the oven to 350 F. Prepare a 8x8 inch baking dish with parchment paper.
Add the sweet potato, eggs, avocado oil, and almond butter to a large mixing bowl. Mix well.
Add the carob powder, monk fruit, coconut flour, collagen, vanilla bean powder, and baking soda to a small mixing bowl.
Add the dry ingredients to the wet ingredients slowly, add a small amount, then mix, and repeat until all the dry ingredients have been mixed in. But be sure not to over-mix.
Transfer the brownie batter to the prepared baking dish, smooth the batter out evenly with a spatula.
Bake in the oven for 40 minutes, or until a toothpick comes out clean.
In the meantime, prepare the frosting. Open up the can of coconut milk, scoop all the fat off the top and transfer to a large mixing bowl. Using an electric mixer, beat the coconut cream for a few minutes.
Once the brownies are done, transfer them to a cooling rack. When they have completely cooled down, spread the coconut cream evenly. Sprinkle with carob or cinnamon powder, if desired. Enjoy!
You can substitute the carob powder for cacao powder. If candida cleansing, opt for organic or free trade cacao powder.
You can also substitute the raw vanilla bean powder for vanilla extract as well.
Did you make this recipe?
I would love to see how it turned out!
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