December 8th, 2017

Protein Fudge Brownies

Makes 12 servings

This is a GREAT way to use leftover sweet potatoes & black beans. The beans and whey protein powder add protein and fibre, the potato adds beta carotene and a hint of sweetness, the coconut oil is full of healthy fats and the cocoa gives this recipe a boost of antioxidants. A great mid-day power snack or post workout recovery!

  • 1 ½ cups cooked Canned low-sodium (drained) black beans 
  • 1/2 cup cooked Mashed sweet potato 
  • 2 Tbsp Extra Virgin, Organic Coconut Oil 
  • 10 Large Medjool dates, pitted & chopped small 
  • 1 Scoop ON Gold Standard Whey Double Rich Chocolate Protein Powder 
  • 2 tbsp Honey 
  • 1½ tsp Vanilla extract 
  • ¾ cup Gluten-free flour mix 
  • ½ cup Cocoa 
  • ¼ tsp Salt 
  • ½ cup Chopped walnuts 
  • ½ cup Applesauce, unsweetened 
  • 1 tsp Baking powder 

  1. Preheat oven to 350 degree F. Lightly oil an 8'' x 8'' glass baking dish.
  2. In the bowl of a food processor, combine black beans, sweet
    potatoes, coconut oil, dates, applesauce & vanilla. Puree.
  3. In large bowl, sift flour, cocoa, baking powder & salt. Stir in wet ingredients to blend well; batter will be thick. Taste & adjust sweetening (if you prefer add 2tbs of honey). Stir in walnuts.
  4. Transfer batter to prepared baking dish & bake until set (approx. 40 mins). Let cool then carefully turn out of pan. Cut into 12 squares & serve.

Per serving:
180 cals
6 g fat
27 g carb
7 g protein