Sweet Potato Performance Brownies

Whether you are an athlete or a person who doesn’t enjoy exercise at all, these sweet potato brownies are the perfect performance treat! Packed in healthy complex carbs like sweet potatoes and oats, healthy fats like flaxseeds and almond butter, and lions mane mushroom powder perfect for improved brain function, these brownies sneak in all the healthy goods without sacrificing any of the flavor!

Yields 12 Servings | Total Time 120 Minutes

Ingredients

  • 2 large or 3 medium sweet potatoes

  • 3/4 cup gluten-free whole rolled oats

  • 1/4 cup brown flaxseeds

  • 1/2 cup maple syrup + 1-2 tbsp more for additional sweetness

  • 2/3 cup almond butter

  • 1/2 cup cacao powder

  • 1/4 cup coconut, olive, or avocado oil

  • 2 tsp vanilla extract

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup extra-dark chocolate chips or chunks

  • Optional: 2 tsp lions mane mushroom powder for improved brain function and cognition

    • Feel free to substitute with any other superfood powder such as maca, chaga, etc.

    • Feel free to also add in one scoop of collagen powder if desired

Preparation

  1. Preheat your oven to 425F and set aside a baking tray.

  2. Using a fork, poke some holes in your sweet potatoes and place on the baking tray. Place in the oven and bake until well cooked through and mushy, or about 50-60 minutes. Set aside to cool.

  3. In a large high-speed blender, add in the oats and flaxseeds and blend until it creates a fine meal-like or flour texture. Add in the almond butter, maple syrup, cacao powder, oil, vanilla, baking powder, salt, and superfood powder, if desired.

  4. Remove the skins from the sweet potatoes and measure 1 1/2 cups of sweet potato flesh and transfer it into the blender as well. NOTE: Save any leftover sweet potato for desired use and enjoy the skins as a healthy snack on the spot.

  5. Blend until it creates a smooth batter, scraping down the edges as needed.

  6. Change the oven temperature to 350F and grease an 8x8’’ baking tray.

  7. Transfer the brownie batter into the baking tray and smooth out into an even layer. Sprinkle over the dark chocolate.

  8. Place into the oven and bake for 28-32 minutes or until a toothpick comes out clean. Let cool for 30 minutes.

  9. Slice into your desired sizes and enjoy.

  10. Store leftovers in the fridge for up to 5 days or the freezer for 3 months. Simply defrost as needed.

Dessert, Freezer-Friendly, Meal Prep, Performance Food, VeganJason PabstComment