This recipe for Sweet Potato Brownies is actually taken from Deliciously Ella's blog and book, which have both been a big inspiration to me since becoming vegan. However, I can't just follow a recipe plain and simple; I have to make a few tweaks and put my own spin on it, so this brownie recipe differs ever so slightly.
Not only are these brownies insanely delicious, but they are vegan, gluten free and full of goodness!
Ingredients (makes 12 brownies):
- 2 medium sweet potatoes
- 10 medjool dates (pitted)
- 2/3 cup of ground almonds
- 1/2 cup coconut flour
- 4 tbsp raw cacao powder
- 3 tbsp maple syrup
- 1 tbsp almond butter
- handful of pecans
- Preheat the oven to 180°C (160°C fan oven)
- Peel the potatoes, then chop into small pieces and steam until they become soft and start to fall apart.
- Once cooked, blend the potatoes with the dates, almond butter and maple syrup in a food processor.
- Add the potato/date mixture to a bowl, along with the rest of the dry ingridients and stir until thouroughly combined (make sure you save a few pecans for later).
- Place the mixture into a lined baking dish and add the remaining pecans on top.
- Bake for around 20 minutes - to check if they are cooked, pierce the middle with a toothpick, if it comes out clean then they are done!
- Ensure you leave the brownies to fully cool before cutting, so that they hold together.
As I write this I'm tucked up in bed enjoying one of these brownies with some homemade vegan chocolate ice cream (expect a recipe soon), and it is pure bliss.
