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
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!
