Coffee and chocolate go hand-in-hand in drinks and sweet recipes, resulting in a rich and flavoursome experience. For my latest recipe working with Percol I wanted to combine the two together in an easy, no-bake recipe for an indulgent but healthy sweet treat – so say hello to these squidgy, dense brownie bites made from…sweet potatoes! Yes that’s right – this provides the most delicious texture while the other ingredients allow the brownies to effectively set in the fridge. Enjoy!
For the chocolate bites –
- 3 sweet potatoes, peeled, chopped, cooked and mashed
- 120g coconut flour (I used LucyBee)
- 3 scoops chocolate or coffee protein powder (I used NutriStrength Coffee Pea Protein)
- 4 tablespoons cocoa or cacao powder (I used LucyBee)
- 200g nut butter (I used Meridian almond butter)
- 6 tablespoons maple syrup (I used Indigo Herbs)
- 200ml almond milk (I used Alpro)
- 2 teaspoons Percol Black & Beyond Espresso coffee, dissolved in 2 tablespoons boiling water then cooled
- 1 teaspoon vanilla extract
- ½ teaspoon hazelnut extract (optional)
- Pinch of sea salt
For the topping –
- 2 tablespoons coconut oil (I used LucyBee)
- 2 tablespoons smooth nut butter
- 3 tablespoons maple syrup
- 5 tablespoons cacao or cocoa powder
- Dash of vanilla extract
- Pinch of sea salt
- Simply place all of the ingredients for the brownies into a food processor or blender (I use my trusty Ninja Kitchen Nutri Ninja) and whizz up until quite thick and smooth.
- Scrape out and spoon into a lined tin or tupperware box and spread out evenly. Chill in the fridge while you make the topping.
- Melt the coconut oil, nut butter and maple syrup, then whisk in the cacao/cocoa powder, vanilla and salt until smooth. Pour this over the brownie mixture evenly.
- Return to the fridge for at least 4 hours to set. When ready, carefully remove and place on a chopping board and cut into squares.
- Top with cacao nibs and flaked almonds – then enjoy!
Check out my other recipes working with Percol Coffee over here 🙂