While these healthy flourless brownies have been a staple in many people’s day to day diets since it’s been posted (For those who follow my bud Alexis on Snapchat know she even made it live two days ago!), the two biggest ‘complaints’ or ‘feedback’ I’ve received have been-
They can taste too much like banana
The tops (unlike the flourless protein brownies) can be a little flat and lack luster.
I totally get understand both those remarks. Not everyone is the biggest fan of banana, especially in recipes calling for very few ingredients and as for the tops, because of the lack of protein powder, sugar or butter, they pretty brownie tops are often M.I.A. So how to combat that? I’ve got you covered with today’s twist on the original!
To combat the overpowering banana flavor, I used strictly dark cocoa powder and increased the amount by 2 tablespoons. Unlike Dutch processed cocoa (which is still delicious in its own right) or baking cocoa powder, dark cocoa powder has a rich, bold, subtle taste which really enhances the recipe and really takes over any trace of banana!
Ingredients
2 cups mashed sweet potato Can sub for banana or pumpkin
1 cup almond butter can sub for any nut or seed butter of choice
1/2 cup cocoa powder
For the Coconut Chocolate Frosting
2 cups chocolate chips
1 cup canned coconut milk
For the Protein Frosting
2 scoops chocolate protein powder
1-2 tbsp granulated sweetener of choice
1-2 tbsp nut or seed butter of choice
1 tbsp milk or liquid *
For the Cream Cheese Frosting
125 grams cream cheese of choice
1-2 tbsp cocoa powder
1-2 tbsp granulated sweetener of choice
Instructions
For the brownies
Preheat the oven the 350 degrees, grease a small cake or loaf pan and set aside.
In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the sweet potato, nut butter, and dark cocoa powder and mix very well.
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