The weather here in Las Vegas has been over 100 degrees, which is way too hot to turn on the oven and bake brownies. These gooey no-bake bars are the perfect solution because they set up quickly in the fridge. Plus, they are grain free, vegan, and paleo-friendly! That means I can eat 5 per day, right?
- 1/2 cup flour (almond meal or coconut flour -- I used coconut flour)
- 1/2 cocoa powder
- 1 scoop of protein powder (I used hemp protein)
- 1/2 cup nut butter (I used homemade peanut butter)
- 3/4 cup brown rice syrup (or other sweetener: maple syrup, agave, etc)
- 1/2 cup cooked & mashed sweet potato (mash or blend until there are no lumps!)
- pinch of salt
- 1/2 cup cocoa powder
- 1/2 cup dates, soaked in warm water until soft
- 1 tsp of vanilla extract
- 1-3 tbsp nut milk (I used homemade brazil nut milk)
- Sift together the nut flour, cocoa powder, and protein powder and set aside.
- Heat up the sweetener and nut butter until melted and combined. You can do this on the stovetop or microwaves.
- Combine the two mixtures and stir well. Fold in the mashed sweet potato until everything is completely incorporated. The consistency should be similar to cookie dough. If too runny, add a little more flour.
- Line a 8x8 baking dish with parchment paper. Spread the mixture evenly in the baking dish and refrigerate for at least an hour.
- Meanwhile, blend all of the ingredients for the frosting in a food processor or high speed blender. Add the nut milk slowly until frosting consistency. Scrape down the sides often to ensure that the frosting is lump-free.
- After refrigeration, spread frosting onto brownies and slice with a sharp knife. Enjoy!
- You can omit the protein powder, and replace it with a little extra almond meal or coconut flour.
- Warm the sweetener and nut butter just until melted -- don't continue to heat or the sugars will caramelize.