Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yields: 8 pieces
1 serving Dose & Co Chocolate Fudge protein powder
400 grams sweet potato/kumara, chopped into cubes
3 tablespoons cocoa or cacao powder
1/3 cup almond flour
1/3 cup coconut sugar
1 teaspoon baking powder
1 tablespoon coconut oil, melted
1/2 cup chocolate chips
1 teaspoon coconut oil
Preheat the oven to 180 degrees Celsius on fan bake. Line an oven tray with baking paper.
Heat a medium sized pot over until the water boils. Add the sweet potato and cook for 15 minutes. Remove from the heat, drain the water and let cool.
In a food processor or blender, add all of the ingredients apart from the sweet potato. Blend until it turns smooth. Add the sweet potato and blend well.
Pour into loaf pan and bake for 35 minutes or until the top turns crispy.
Remove from the oven and let cool for 15 minutes.
To make the icing, place the chocolate chips and coconut oil into a bowl and melt in the microwave for 30 seconds.
Cover the brownie with the icing, cut into 8 squares and serve.