Candida Friendly Sweet Potato Brownies

Serves: 9

Total Time: 60 minutes

Ingredients:

• 1 cup canned sweet potato

• 1/3 cup carob powder

• 1/4 cup monk fruit sweetener

• 3 eggs

• 1/4 cup avocado oil

• 1/4 cup runny almond butter

• 1/4 cup coconut flour

• 2 scoops collagen

• 1 tsp raw vanilla bean powder

• 1 tsp baking soda

Optional toppings

• 1 can full fat coconut milk, chilled in the fridge, overnight

• Carob powder

• Cinnamon

Instructions

1. Preheat the oven to 350 F. Prepare a 8x8 inch baking dish with parchment paper.

2. Add the sweet potato, eggs, avocado oil, and almond butter to a large mixing bowl. Mix well.

3. Add the carob powder, monk fruit, coconut flour, collagen, vanilla bean powder, and baking soda to a small mixing bowl.

4. Add the dry ingredients to the wet ingredients slowly, add a small amount, then mix, and repeat until all the dry ingredients have been mixed in. But be sure not to over-mix.

5. Transfer the brownie batter to the prepared baking dish, smooth the batter out evenly with a spatula.

6. Bake in the oven for 40 minutes, or until a toothpick comes out clean.

7. In the meantime, prepare the frosting. Open up the can of coconut milk, scoop all the fat off the top and transfer to a large mixing bowl. Using an electric mixer, beat the coconut cream for a few minutes.

8. Once the brownies are done, transfer them to a cooling rack. When they have completely cooled down, spread the coconut cream evenly. Sprinkle with carob or cinnamon powder, if desired. Enjoy!

Notes

• You can substitute the carob powder for cacao powder. If candida cleansing, opt for organic or free trade cacao powder.

• You can also substitute the raw vanilla bean powder for vanilla extract as well.

Did you make this recipe?

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