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Healthy gluten-free & vegan sweet potato brownies
Who said healthy vegan brownies can’t taste delicious? Not us, that’s for sure! If you’re on the hunt for a deliciously soft healthy vegan brownie recipe, then you’re in the right spot. Made with a selection of plant-based ingredients, from sweet potatoes to ground almonds, these brownies are sure to go down a treat.
Plus, they’re suitable for the whole gang as they’re made without any gluten, wheat or refined sugar! Find out how to make vegan brownies with a health-conscious twist, below.
Ingredients
For the brownies:
• 3 sweet potatoes, peeled and chopped
• 4 tbsp apple puree
• 100ml almond milk
• 1 tsp vanilla extract
• 4 tbsp Tiana coconut oil, melted
• 4 tbsp maple syrup
• 1 tsp white wine or apple cider vinegar
• 200g gluten-free rolled oats (whizz up in a blender to form a flour)
• 50g ground almonds
• 2 tbsp flaxseeds
• 6 tbsp cacao powder
• 4 tbsp Tiana coconut sugar
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 75g walnut pieces
For the ganache:
• 1 x can coconut milk, chilled in the fridge overnight
• 2 tbsp maple syrup
• 3 tbsp cacao powder
• ½ tsp vanilla extract
Method
1
Cook the sweet potato cubes until soft, then drain and leave to cool.
2
Preheat the oven to 180oC and grease and line a 12x9in baking tin.
3
Place ¾ of the cooked sweet potato in a blender along with the apple puree, almond milk, vanilla, maple syrup and vinegar and blend up until smooth.
If you don’t have a blender, mash up the sweet potato until completely smooth, then whisk with the other ingredients.
4
Stir in the oat flour, ground almonds, flaxseeds, cacao powder, coconut sugar, cinnamon, baking powder and bicarbonate of soda and fold in to form quite a thick chocolate batter. Stir in the walnuts.
5
Spoon this into your prepared tin then bake for 25-30 minutes, until risen and firm to the touch. Leave to cool in the tin.
6
Meanwhile, make the ganache by opening the chilled coconut milk can and scraping out the solid cream at the top.
7
Place in a blender with the rest of the cooked sweet potato, maple syrup, cacao and vanilla and blend until smooth.
8
Alternatively, whip in a bowl with the mashed sweet potato and other ingredients if you don’t have a blender.
9
Chill in the fridge for at least 30 minutes (can be made 4 days in advance).
10
Once the brownies have cooled down, cut into 12 and spread a layer of the ganache on top of each one.
11
Decorate with anything you want - chopped hazelnuts, freeze-dried raspberries and pomegranate all work well.
12
Keep any remaining brownies in an airtight container in the fridge for 3 days (frosted) or 5 days (unfrosted).
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