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 monkfruit sugar, but you can also use maple syrup, honey and erythritol.
I like the white Japanese type of sweet potatoes as they are very sweet and firm in texture so will make firmer brownies.
1 cup cooked and mashed sweet potatoes
1 cup almond butter (if allergies, can use sun butter or any other nut butters)
1 cup cooked black beans (if from can just drain and use the whole can)
3 tsp monkfruit extract (I use the lakanto brand) you can also use 2-3 tbsp maple syrup)
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!