Ingredients
for 8 squares
- 3 medium bananas
- 2 medium sweet potatoes (finely chopped, or minced with a food processor)
- 2 eggs
- 30g coconut flour
- 50g raw cacao powder/cocoa powder
- 1 scoop (30g) 97% pure whey protein powder
- 4 scoops (60g) vanilla flavoured beef collagen powder*
- 50 ml pure coconut milk
- 2 tbsp raw honey
- 4 drops food grade essential mint oil
- 1 tsp ACV
- 1/2 tsp bicarbonate of soda or baking powder
- pinch of Himalayan salt
*if you do not have collagen powder, replace it with whey protein powder — 90g (3 scoops) instead of 30g. If instead you sit at the opposite end of the spectrum, and wish to make this recipe fully paleo, do the other way round, and replace whey protein powder with collagen powder (90g collagen powder).
Nutrition facts (per serving)
- Energy: 192 Kcal
- Fat: 3.9g
- Carbs: 23.9g
- Protein: 14.9g
Procedure
Preheat the oven at 200°C.
In a large bowl, mash the bananas, and stir in collagen and whey powders, until you get a creamy and uniform mixture.
Add in coconut milk, honey, ACV, bicarbonate, salt, mint oil, and eggs. Combine to make a cream-like dough.
Add in the solid ingredients (sweet potatoes, cacao/cocoa powder, coconut flour) and combine well. You want to get a dough that is mouldable and not too runny, but not too dry, either (something resembling a softer cookie dough). Depending on the brand of your coconut flour and on the quality of the other ingredients, you might even need less than 30g.
Transfer the mixture in a baking tray, and mould it to get an even, rectangular shape.
Bake for 20-30 minutes, checking with a toothpick to see if it is ready.
Remove from the oven and let cool down for about half an hour, before cutting into 8 squares.
Squares can be stored in an airtight container and can last up to 1 week, if refrigerated. They can also be frozen, defrosted, and heated up. Enjoy!
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