These wholesome brownies are made from 100% wholefoods and you wouldn’t even know it! Not only do they taste delicious, but they are full of fibre, protein, complex carbohydrates and healthy fats. This will satisfy your hunger and sweet tooth (as opposed to spiking your blood sugar and leaving you feeling low in energy and craving more sweets shortly after).
Black beans are the star ingredients in this recipe and are brimming with plant-based protein, B6, folate, potassium and fibre. The sweet potatoes play the anti-inflammatory supporting role and deliver vitamins C, A and E among a whole host of other nice nutrients. Then we’ve got oats (full of vitamins, minerals and antioxidants; high in soluble fibre; and great for gut health) cacao powder (rich in magnesium, iron, potassium and phosphorous) and medjool dates (nature’s sweetener containing B vitamins, potassium, manganese, calcium, etc….). These brownies are so healthy, you could eat them for breakfast (not speaking from a personal experience at all… hehe).
Now for the important part, how to make these bad boys (or should I say good guys?).
Healthy Wholefood Brownies
- 1 can black beans, drained and rinsed
- 2 cups sweet potato, peeled and diced
- 3/4 cup organic oats
- 7 medjool dates, pitted and diced (you might like to add more or less depending on desired sweetness)
- 3 tbsp cacao powder
- 2 tbsp cacao nibs
- 1/2 cup plant-based milk (I used cashew)
- 2 tbsp almond butter
- 1 tsp baking powder
- 1 tsp vanilla bean powder
- 1/4 teaspoon celtic salt
- Preheat oven to 180 degrees celsius fan forced.
- Bring 1 cup of water to the boil and cook diced sweet potato for 8 mins (or until easily slides of knife when pierced).
- Blitz oats in a high-speed blender or food processor until they become the consistency of flour. Add the cacao powder, baking powder, sea salt and vanilla powder. Blend to combine. Now add the sweet potato, black beans, medjool dates plant milk, almond butter and 1 tbsp of cacao nibs. Blend until smooth.
- Line a square baking pan with baking paper and pour/scoop mixture into pan, using a baking spatula or spoon to evenly spread the mixture across the pan.
- Sprinkle the remaining tablespoon of cacao nibs on top of the mixture and bake in the oven for approximately 30 mins.
- Remove pan from the oven and allow to cool for approximately 20 mins before slicing.