I have been experimenting with healthy vegan brownie recipes for so long, and I’m so happy to say that I have finally come up with one that is absolutely delicious and made with great ingredients, too!
What you will need
Brownie Ingredients
- 1 cup sweet potato (230 grams)
- 1 cup hazelnuts (130 grams)
- 1/2 cup melted chocolate
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 cup flour
- 1/4 cup cacao powder
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1 tsp baking powder
- 1 tsp vanilla
- dash of salt
Chocolate Glaze Ingredients
- 1/3 cup coconut cream (from a can)
- 1/3 cup melted chocolate
How to make your vegan sweet potato brownies
Brownie Directions
- Preheat oven to 350F/ 175C.
- Make the flax egg by combining 2 tbsp of ground flaxseed & 4 tbsp of water. Set it aside.
- Next, prepare your sweet potatoes. Peel the potatoes & chop them into cubes.
- Place them in a pot of boiling water & boil for 20-30 minutes, until they are soft enough to easily stick a fork into.
- Mash the potatoes with a fork & measure out 1 cup. Add the sweet potato to a food processor.
- To the food processor, add the hazelnuts, melted chocolate, maple syrup, sugar, flour, cacao, flax eggs, baking powder, vanilla & salt.
- Mix everything well in the food processor until you have a thick batter.
- Grease your pan & add the brownie batter.
- Bake for 30-35 minutes.
Chocolate Glaze Directions
- While the brownies are baking, create your chocolate glaze.
- Open a can of coconut milk (make sure it has been refrigerated overnight!) and take out the white solid part at the top.
- Measure out 1/3 cup & add to a large bowl.
- Next melt 1/3 cup of chocolate and also add it to the bowl.
- Use a hand mixer to combine the ingredients until you have a thick, but liquid consistency.
- Once the brownies are out of the oven, pour the glaze on top & add more hazelnuts.
- Allow for the brownies to cool and the glaze layer to solidify.
- Cut the brownies into squares and enjoy!
Video
If you liked these vegan sweet potato brownies, you might also like these other vegan and gluten free desserts:
chocolate protein chia pudding
Vegan Sweet Potato Brownies Recipe
These vegan sweet potato brownies are healthy and have a delicious hazelnut twist!
Equipment
- hand mixer
- food processor
Ingredients
Brownie Ingredients
- 1 cup sweet potato 230 grams
- 1 cup hazelnuts 130 grams
- 1/2 cup melted chocolate
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 cup flour
- 1/4 cup cacao powder
- 2 flax eggs 2 tbsp ground flax + 4 tbsp water
- 1 tsp baking powder
- 1 tsp vanilla
- dash of salt
Chocolate Glaze Ingredients
- 1/3 cup coconut cream from a can
- 1/3 cup melted chocolate
Instructions
Brownie Directions
- Preheat oven to 350*F/ 175*C.
- Make the flax egg by combining 2 tbsp of ground flaxseed & 4 tbsp of water. Set it aside.
- Next, prepare your sweet potatoes. Peel the potatoes & chop them into cubes.
- Place them in a pot of boiling water & boil for 20-30 minutes, until they are soft enough to easily stick a fork into.
- Mash the potatoes with a fork & measure out 1 cup.
- Add the sweet potato to a food processor.
- Add the hazelnuts, melted chocolate, maple syrup, sugar, flour, cacao, flax eggs, baking powder, vanilla & salt.
- Mix everything well in the food processor until you have a thick batter.
- Grease your pan & add the brownie batter.
- Bake for 30-35 minutes.
Chocolate Glaze Directions
- While the brownies are baking, create your chocolate glaze.
- Open a can of coconut milk (make sure it has been refrigerated overnight!) and take out the white solid part at the top.
- Measure out 1/3 cup & add to a large bowl.
- Next melt 1/3 cup of chocolate and also add it to the bowl.
- Use a hand mixer to combine the ingredients until you have a thick, but liquid consistency.
- Once the brownies are out of the oven, pour the glaze on top & add more hazelnuts.
- Allow for the brownies to cool and the glaze layer to solidify.
- Cut the brownies into slices and enjoy!
Video
Nutrition
Sodium: 38mgCalcium: 41mgVitamin C: 1mgVitamin A: 1183IUSugar: 6gFiber: 3gPotassium: 177mgCholesterol: 1mgCalories: 138kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 9gProtein: 3gCarbohydrates: 14gIron: 1mg
Tried this recipe?Let us know how it was!
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