Chocolate and coconut are perhaps two of my favourite flavours combined and make for a very indulgent, rich and creamy partnership. I wanted to create something with Natvia natural sweetener that involved these indulgent tastes while being relatively ‘healthy’ but still enjoyable; something a bit special you could make for an occasion, for friends/family to enjoy too – the coconut creme in the middle is a cheeky little surprise!
- ⅓ cup coconut flour
- 1 scoop chocolate whey protein powder (I used PhD Nutrition diet Choc Peanut)
- 1 tbsp cocoa powder
- 2 small sweet potatoes, cooked and mashed
- 5 tbsp Natvia sweetener
- ½ tsp baking powder
- 1 egg, beaten
- Splash of coconut water, if needed
Coconut Creme filling –
- 2 tbsp unsweetened dessicated coconut
- 2 tbsp vanilla whey protein powder
- 2 tbsp coconut milk (keep can in fridge for a few hours beforehand)
- 1 tbsp coconut oil
Chocolate icing –
- 1 tbsp coconut oil, melted
- 1 tbsp cacao powder
- 1-2 tbsp chocolate whey protein powder
- 2 tbsp Natvia sweetener
- Dessicated coconut, to decorate
1) First make the brownie cookie mixture. Put the protein powder, cocoa powder, coconut flour, Natvia and baking powder in a bowl. Add the mashed sweet potato and beaten egg and mix well until all combined and you have a soft, smooth mixture – add some coconut water if it’s too stiff – you don’t want it too wet though. Put in fridge for about 30 minutes.
2) Make the coconut creme: Mix all ingredients together and put in freezer for about 10 minutes until hardened slightly. Divide into 6 portions and roll each into a ball, then return to fridge until needed.
3) Preheat oven to 190 degrees C and grease a baking tray. Put some coconut flour on a plate and coat hands in it. Divide brownie batter into about 6 portions, for each roll into a ball and push one coconut creme ball in the middle. Make sure this is covered by the brownie mixture, and roll in more coconut flour if too wet. Place on baking tray and pat down slightly. Repeat for other brownie/coconut ball pieces – bake for about 15 minutes then place on a wire rack to cool.
4) Make the icing by mixing together all ingredients then spread over the cooled cookies, then sprinkle with dessicated coconut. Place in fridge until needed – leave out at room temperature before serving and enjoy!
Have you tried my other Natvia #IndulgingInnocently creations? Check them out: Vanilla & Blueberry Protein Cheesecake / Chocolate & Chia Seed Mousse & Berry Dessert / Raspberry & Coconut Protein Cake Slices / Apple, Almond & Cinnamon Traybake
PS. Don’t forget my NAVIA BLOG GIVEAWAY – check out how to enter here 🙂