Brownies that are basically a vegetable – that’s gotta be healthy, right?!
- 1 large orange kumara/sweet potato, steamed and pureed (you’ll need exactly 350g or 1 1/4 cup of packed sweet potato puree)
- 1/4 cup brown rice syrup or you can use agave syrup or maple
- 1/3 cup coconut sugar (or brown sugar)
- 3 Tbsp melted coconut oil or a vegetable oil of your choice
- 2 Tbsp of Natural Greek-Style coconut yoghurt
- 1/2 cup almond flour/almond meal or sunflower seed flour if you’re nut free
- 1/2 cup oat flour (just grind rolled oats in a blender for 1min to make your own) or use all purpose flour, spelt flour or gluten free flour
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- Optional – Vegan dark chocolate pieces 1 Tbsp almond butter
- Preheat oven to 180°
- Line a brownie tray with baking paper.
- In a food processor, combine the kumara puree, brown rice syrup, coconut sugar, melted coconut oil, almond flour (or meal), oat flour, and cocoa powder. Add in optional nut butter also.
- Blend on high for between 30secs – 1min or until ingredients are all evenly combined.
- Add in the optional chocolate chips – save some for the topping if you desire. Pulse a few times to get them incorporated in the mixture.
- Transfer the mixture into the lined brownie tray and sprinkle some chocolate chips on top (optional).
- Bake for 35-40 minutes or until the top is set. (Set the oven timer for 35 and make an estimate on how much longer it needs)
- Let cool in the pan for 10mins. 20-30mins on the cooling rack and 10mins in the freezer for an extra intense fudgey texture.
- Cut into squares.
- Drizzle with nut butter and coconut yoghurt for an irresistible dessert!