No bake sweet potato brownies with a peanut butter chocolate glaze

No bake sweet potato brownies with a peanut butter chocolate glaze





1 cup coconut flour

3/4 cup cacao powder

1/2 cup protein powder I used thatprotein peanut butter super protein

1 cup peanut butter (can substitute for any nut or seed butter for nut free alternative)

1/3 cup pure maple syrup (or liquid sweetener of your choice)

1 cup mashed sweet potato

1/2 cup almond milk (or dairy free milk of your choice)

2 tsp vanilla extract

Pinch salt 


 Line a brownie tin with greaseproof paper.

Add all the ingredients to a food processor and mix until smooth. Or if you don't have a food processor, simply add to a large bowl and mix thoroughly with a wooden spoon.

Spoon the delicious, thick brownie batter into the prepared tin making sure to press down until it is beautifully smooth and evenly distributed.

You can leave them at this point and pop into the fridge to set.

Or if you want to take them to next level deliciousness, you can make the dreamy chocolate glaze.




1/2 cup cacao butter. Melted (you can also use coconut oil if you prefer)

1/4 cup peanut butter (or any nut or seed butter of your choice. Cashew nut butter is particularly delish)

3 tbsp maple

1 tsp vanilla extract 

1 1/2 tbsp cacao powder

Optional: Maldon salt flakes to sprinkle on top



Melt the cacao butter (or coconut oil) then add the remaining ingredients and stir until smooth.

Pour over the brownies. Sprinkle with salt then pop back into the fridge for a few hours to set.

Slice, serve and enjoy.

Store in the fridge for up to a week or freeze for up to 2 months.