This chocolate brownie is healthy, packed with protein and fiber, and made with whole foods. It is flourless, refined sugar-free and the black beans provide proteins.
I sweeten it with a combination of stevia and monk fruit, but you can also use coconut sugar, maple syrup, or honey.
I like the white Japanese sweet potatoes as they are very sweet and firm in texture so will make firmer brownies that hold texture and requires less sweetener.
1 cup cooked and mashed sweet potatoes
1 cup almond butter (if allergies, can use sun butter or any other nut butter)
1 cup cooked black beans (if from can just drain and use the whole can)
3 tsp monk fruit extract (I use the lakanto brand) you can also use 4 tbsp coconut sugar, adjust to taste)
3 tbsp cocoa power
1 tsp vanilla powder, paste, or extract
2 tbsp chocolate chips (optional)
Preheat oven to 350F (or 180C)
In a food processor, add ALL the ingredients except the chocolate chips. Pulse/blend for 5 minutes until everything is evenly combined
stir in the chocolate chips
transfer mixture to a 9x9 baking tin and bake for 20-30 minutes.
IMPORTANT - do not eat it whilst still hot. It needs to firm up in the fridge. So let it cool down, and put it into the fridge for 2-3 hours
Cut into squares and enjoy!