These Sweet Potato Brownies have been a longstanding favourite and our new and improved version is even better! It’s still vegan, so delicious and easy to make but the texture is even better than the original. Can’t wait to hear what you think
• 500g of sweet potatoes (about 2 large ones), peeled and cut into small chunks
• 12 medjool dates, pitted
• 6 tablespoons of maple syrup
• 100g of ground almonds
• 2 tablespoons of melted coconut oil
• Pinch of salt
• 100g of oats
• 6 tablespoons cacao powder
• 2 tablespoons of nut butter
• 80g dark chocolate
• 1 teaspoon baking powder
• The water from 1 tin of chickpeas
Preheat the oven to 180c, fan setting.
Place the sweet potato into a steamer or in a saucepan with boiling water for 15-30 minutes, until they become really soft (the length of time will depend on the size of the chunks).
While the sweet potatoes cook, grind the oats in a food processor until they form a flour, place to one side.
Once the sweet potatoes are soft and beginning to fall apart, drain them and add them to a food processor with the pitted dates.
Blend until smooth. Now add the remaining ingredients (except the chocolate) and blend until smooth.
Spoon the mixture into a lined baking dish and cook for 45-50 minutes until you can pierce the brownie with a fork and bring it out dry.
Remove the tray and allow it to cool for at least 10 minutes – this is really important as it needs this time to stick together.
I love these served with a drizzle of nut butter over the top.