PEANUT BUTTER STUFFED BROWNIES
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Serves: 6
Prep: 20 minutes
Cook: 40 minutes
Ingredients
For the brownies -
4 sweet potatoes, peeled, chopped and cooked
50 g brown coconut flour
50 g ground almonds
100 g brown rice flour
4 tablespoon cacao or cocoa powder
2 tablespoon flaxseeds
1 teaspoon cinnamon
75 g Natvia natural sweetener
1 tablespoon coconut oil
200 mls almond milk
1 teaspoon vanilla extract
For the peanut butter layer -
6 tablespoon peanut butter
4 tablespoon Natvia natural sweetener
3 tablespoon coconut flour
4 tablespoon almond milk
1 teaspoon vanilla extract
For the topping -
2 tablespoon coconut oil
6 tablespoon Nuttvia
Chopped peanuts, to decorate
Method
- Preheat the oven to 180 degrees C and grease and line a 9x9in deep baking tin.
- First make the brownies: Place the cooked and cooled sweet potatoes in a blender with the other ingredients and blend well until smooth and quite thick. Spoon half of this mixture into the base of your prepared tin, setting the other half aside.
- Gently melt the peanut butter and Natvia then whisk in the other ingredients for the PB layer until smooth then carefully spoon on top of the brownie mixture and spread to cover.
- Now finish off with a layer of the remaining brownie mixture to cover and smooth out evenly. Bake for 30-40 minutes (cover with foil if needed) until quite firm. Leave to cool completely then chill in the fridge for at least an hour to firm.
- Now make the topping: Melt the coconut oil and Nuttvia to create a smooth sauce. Pour over the top of the brownies and sprinkle with nuts. Chill for a further hour to set.
- When ready to serve, cut into squares and enjoy! Keep remaining brownies in the fridge in an airtight container for up to 5 days.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 26.6g | 11.1g | 26.8g | 1740 | 415 | 160g |
