Fudgy Chocolate Sweet Potato Brownies (vegan & gluten-free)

reading time: ca. 1 min



Unfortunately, my love of brownies and sweet things does not fit with my fear of turning heads at the pool for all the wrong reasons.  

However, I was lucky enough to come across the vegan, gluten-free, low fat lifestyle, meaning that I get to eat brownies that won't require a tent as a bathing suit cover-up {unless I eat the entire pan, which is VERY much a possibility} because they are absolutely fat-free (except for the glazing but that's optional) and made with sweet potato! Sweet, eh? :) 

UDGY CHOCOLATE BROWNIES made with sweet potato
adapted from Tanith @sheloveseating 

Preparation time: 40 mins
Main ingredients: sweet potato, cacao, buckwheat, dates
difficulty level: easy
makes: 24 brownie squares
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

400g sweet potato
200g dates, soaked in warm water for 20-60 min
300ml soy milk (even better: almond milk)
4 tbsp raw cacao powder (or carob)
pinch of salt
1-2 large bananas, ripe
1/4 tsp stevia extract (or around 6-10 tbsp maple or agave syrup or honey)
100g buckwheat flour
4 tsp baking powder
handful of crushed hazelnuts (or almonds or walnuts or pecans) (optional)
handful of cacao nibs 

For glazing (optional):
vegan dark chocolate, melted
OR
5-Minute Chocolate Pudding
OR
Chocolate "Sweet" Hearts paste

Preheat oven to 375°F or 190°C.

Cook your sweet potato and puree in a food processor. Add your soaked dates and banana(s) and blend very well. Meanwhile in a large mixing bowl, combine the remaining ingredients. Pour the sweet potato date banana mixture on top and blend everything until it is an even dough. Pour the batter into a (parchment lined) pan and spread evenly. I used an 8x8 glass baking dish for this. Bake for about 30-35 minutes. Then check with a toothpick if they are ready, they still can be a little bit soft before you take them out. Allow the brownies to cool completely before cutting them into squares and removing them from the pan. They will firm up nicely and taste 10x better after a few hours or the next day. Store them in an airtight container in the fridge. 

They should last 1 week in the fridge (at least in theory, but mine were gone within 2 days, haha!) You can also freeze them. 

If you want to make them more fudgy and chocolaty, melt some vegan dark chocolate and spread on top of the brownies (before cutting them, ideally). OR coat them with my dairy-free 5-Minute Chocolate Pudding (should be set aside in the fridge overnight before serving though) OR with a completely fat-free Chocolate Date Paste :)

I served mine with chocolate coating and fresh raspberries!

Hands down, these are even better than my FUDGY CHOCOLATE BROWNIES made with kidney beans from a few weeks ago!! Next time i really want to try using avocado in brownies though...



Other chocolate-y desserts you might enjoy:

http://be-alice.blogspot.com/2014/12/fudgy-chocolate-brownies-vegan-gluten.html
Fudgy Chocolate Brownies (vegan & gluten-free)
http://be-alice.blogspot.com/2015/02/raw-nutfree-fudge-brownies-vegan-gluten.html
Raw Nutfree Fudge Brownies (vegan & gluten-free)
http://be-alice.blogspot.com/2015/07/no-bake-chili-chocolate-brownies-raw.html
Raw Chili Chocolate Brownies (vegan & gluten-free)




Maisy



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