OK, so I’ve brought you a few savoury recipes – in my eyes, it’s high time for a sweet one!
Regular readers will know I love brownies every which way. I never get tired of experimenting with brownie recipes, and these Grain-Free Sweet Potato Brownies are my latest delicious variation. In fact, they may be my favourite variation – high praise, indeed!
Although these brownies are vegan, grain-free AND paleo, don’t let that fool you. They still taste rich, fudgy and decadent – a chocoholic’s dream!
They also make the best after-school snacks as they are full of goodness for little ones (think healthy fats, complex carbs, antioxidants), along with a high vitamin C content thanks to the use of delicious sweet potatoes.
They are also far lower in sugar than many typical brownie recipes, which means your kids won’t be as high as a kite. Or, not quite so much…
I hope you enjoy these brownies as much as we do!
Grain-Free Sweet Potato Brownies
- Creates one rectangular tin of brownies
- 2 medium sweet potatoes, scrubbed (You want one cup of cooked sweet potato)
- 100g block vegan butter (I use Naturli)
- 170g dark chocolate, finely chopped
- 8 tbsp aquafaba (chickpea brine)
- 1 tsp vanilla extract
- 1/2 cup coconut sugar or light brown sugar
- 2 tbsp maple syrup
- 6 tbsp plant-based milk (I used Mighty Pea)
- For the dry ingredients –
- 1/2 cup ground almonds
- 2 tbsp cacao or chocolate plant-based protein (I used Form Nutrition)
- 1 tbsp coconut flour
- 1 tsp baking powder
- Large pinch salt
- 100g dark chocolate chips
- Two handfuls hazelnuts, chopped
- Preheat your oven to 200C, then line a rectangular brownie tin and set aside. Place the sweet potatoes onto a baking tray and bake until tender (around 40 minutes). Remove from the oven and set aside to cool completely. Turn the oven down to 180C.
- Once your sweet potatoes are cool, heat the butter until melted. Add the chopped dark chocolate, allow to sit for a few minutes, then stir until smooth and completely melted (if it won’t melt, then gently apply a touch more heat until it does!).
- Whisk in the aquafaba, vanilla and sugar.
- Place the chocolate mixture into the blender, along with one cup of cooked sweet potato, and the plant milk. Blend until completely smooth, scraping down the sides as needed.
- In a separate bowl, stir together the dry ingredients. Fold in the wet chocolate mixture, then stir in the dark chocolate chips. Pour into your prepared baking tin.
- Place in the oven at 180C to bake for 24 minutes, or until firm on top but still slightly wobbly. Allow to cool, then transfer to the fridge overnight. Cut into slices and enjoy!