Ingredients:
- 48 grams almond butter
- 175 grams (raw) sweet potato
- 2 large eggs
- 70 grams honey
- 120 grams Greek Yogurt
- 2 tsp vanilla powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 111 grams Unmatched Chocolate Protein Powder (Use code ALISATHEALTH for 10% off)
- 12 grams raw cacao
- 50 grams Lily’s white chocolate baking chips
- 5 grams coconut oil
Instructions:
- Preheat oven to 350
- Line two 8X8 baking pans with parchment or spray with avocado oil
- Peel, chop, and cook sweet potato (roast in oven or microwave)
- Add almond butter, cooked sweet potato and all other ingredients except chocolate chips and coconut oil to high powered blender. I love my Breville!
- Evenly distribute batter between both pans.
- Bake 25-35 minutes until a toothpick comes out clean.
- Allow to cool completely
- Melt coconut oil. Add chocolate chips and stir to coat. Microwave in 30-seconds intervals stirring well between each to prevent scorching.
- Drizzle melted chocolate over cooled brownies.
Macros Per Serving:
Calories: 97
Fat 3.7 grams
Protein: 7.2 grams
Net Carbs: 7.9 grams
Fiber: 1.7 grams
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