A high protein, wholefood, chocolate filled snack enhanced with the benefits of adaptogen coffee! The perfect afternoon or pre-workout snack! I'll let you in on a little secret too - this recipe actually includes a sneaky serve of veg (which is the secret to the super fudgey texture).

Ingredients (serves 8)

• 2 tsp instant coffee

• 1 cup mashed sweet potato

• 2 tbsp almond butter (or peanut)

• 1 tsp vanilla

• 1 egg

• ½ cup cacao powder

• 2 serves Happy Way vegan chocolate protein powder

• 3 tbsp coconut sugar

• Pinch of salt

• Optional: ½ cup dark chocolate chips/chopped chocolate, ¼ cup chopped walnuts

Method

1. Pre-heat oven to 180 degrees, fan-forced.

2. Add all ingredients to a food processor (except chocolate chips and walnuts if using) and blend until combined and a smooth batter forms.

3. Fold in chocolate chips and walnuts, if using.

4. Transfer batter into a baking tin and bake for 22-25 minutes.

5. Allow to cool for at least 1 hour before cutting. Slice into 8 even pieces.