I love vegan food. We know that. Another thing I really, really love is chocolate. I think we know that too. Who doesn’t? So I had to find a recipe that is indulgent, yet guilt-free.
I stumbled across Deliciously Ella’s recipe and put my own twist on it, like a true cook.
- 2 sweet potatoes
- 12 dates
- 6 tablespoons of pure maple syrup
- 100g of ground almonds
- 2 tablespoons of melted coconut oil
- a pinch of salt
- 100g of ground oats
- 6 tablespoons of raw cacao powder
- 100-200ml oat milk (to help blend the sweet potatoes and dates)
Icing (which is where the main difference lays between the recipes)
- 100g dark chocolate 85% cocoa
- 2 tablespoons of coconut oil
- 2 tablespoons of almond butter
Step 1: Pre-heat the oven to 180C (fan)
Step 2: Peel the sweet potatoes, cut them into chunks and place into a steamer until they become really soft.
Step 3: Mix the oats, cacao powder, ground almonds and salt in a bowl
Step 4: Put the steamed, really soft sweet potatoes in a blender/food processor with the dates and the rest of the liquid ingredients. Don’t add the mil unless needed to bring it all together and help blend it.
Step 5: Mix the dry and liquid ingredients in the bowl and incorporate well.
Step 6: Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry.
Step 7: Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together.
Step 8: While the brownies are cooking make the icing by simply melting all the ingredients together and stirring well.
Step 9: Remove the brownies from the tray and leave to cool completely before icing. Spread the icing on top, and put it in the freezer for 30 minutes to set it quickly.
Step 10: Remove from the freezer, cut into squares and enjoy with raspberries or on their own.