This recipe is too good not to share. Original recipe created by Deliciously Ella one of our favourite plant-based recipes resources. These are the perfect treat (with added health benefits) to make for the week ahead or any occasion really, who really needs an excuse to eat brownies. Not us!
Top Tip | A food processor works best for this recipe rather than a blender.
Ingredients
- 500gm Sweet Potato (peeled & chopped into small cubes)
- 100gm Oats (ground into flour) – please use uncontaminated oats for wheat free OR 100gm your favourite gluten free baking flour mix for gluten free
- 100gm Almond Meal
- 12 Medjool Dates
- 6 Tbsp Maple Syrup
- 2 Tbsp Coconut Oil (melted)
- 6 Tbsp Cacao Powder
- 2 Tbsp Nutbutter (we used Almond)
- Pinch of Sea Salt
- 80gm of Dark Chocolate Chunks
- 1 tsp. Baking Powder
- Water for 1 tin of Chickpeas (Aquafaba)
Method
- Preheat oven to 180C fan-forced.
- Steam or boil sweet potato until really soft & then drain.
- Add sweet potato & pitted medjool dates into the food processor & blend until smooth paste forms.
- Add remaining ingredients (except chocolate chunks) & blend until smooth.
- Stir through chocolate chunks.
- Add to prelined or greased baking tray.
- Bake for 45-50 minutes.
- Leave to cool for 10 minutes before cutting into slices. Serve with 1 scoop of your favourite coconut ice-cream.
