I am super excited about today’s recipe. This Vegan Sweet Potato Brownie recipe is brought to you by one of The Healthy Malteser’s Instagram followers Cynthianne! Super cool right? This lovely girl got in touch through Instagram, offering to create this vegan brownie recipe just for you.
I can’t begin to tell you how happy I was when Cynthianne approached me to collaborate with The Healthy Malteser. Since the very first day, my aim was to create a space that feels personal to readers. A blog which inspires people to fall in love with healthy food. So knowing that followers not only feel part of it, but also want to contribute just fills me with so much joy!
Since there were no brownie recipes on the blog, she went ahead and created not one, but two recipes for you to try out. So if you’re in no mood for switching on your oven, you might want to head over to this recipe for raw vegan brownies.
Without further ado, I present you with one of the best vegan brownie recipes I’ve tried in a long time! These no egg brownies are very unique in texture. They’re moist, soft and cakey. Each bite is an explosion of chocolate flavour.
They’re not the same as chocolate cake though. Cake is more airy and crumbly in terms of consistency. This cakey brownie recipe is still dense and very rich thanks to the mix of peanut butter and coconut oil.
They say chocolate and peanut butter are a match made in heaven. But believe me, you haven’t tasted heaven until you add mashed sweet potato to that mix. With a genuine, homemade taste, you wouldn’t even believe these are actually vegan gluten free brownies. They taste totally ‘normal’. Better than normal actually.
They’re so good that they don’t even need chocolate chips mixed in. You get more than enough chocolate flavour from the cocoa powder alone. Seriously, you’ll never want to buy a boxed brownie mix again!
How to make brownies without eggs
You might think it’s difficult to make cakey brownies without eggs. But these vegan sweet potato brownies are actually really simple to make.
A lot of recipes typically call for flax eggs (a mixture of ground flax seeds and water) to replace eggs. For this recipe, the sweet potato puree is actually an egg replacement in itself. It gives your brownies a load of moisture, and binds all ingredients together nicely.
But there are even more special things about sweet potatoes. They’re packed with vitamins and also rich in antioxidants and other important minerals. Also, they’re not related to potatoes in any way. They come from a different plant family 🙂
If you’re allergic to nuts or simply prefer a nut free version of brownies, I’m sure you can replace the peanut butter with sun butter or tahini. I haven’t tried this substitution myself yet though and would love to hear from you if you do!
How to store Vegan Brownies
If you’re anything like me, you’re not going to store these. You’re going to eat them straight away. Square by square. But I guess not everyone is a little piglet like me. Meaning you can store your vegan brownies in the fridge, in an airtight container.
They taste even better the next day when they’re chilled. Unless you serve them warm, straight out of the oven, topped with a scoop of vegan ice cream that is. Your entire house is going to smell of chocolate for the rest of the day after you make these, by the way.
To make sure I have enough brownies to store, I doubled Cynthianne’s recipe. Actually, I don’t even own a small dish, so I obviously needed to make extra. The sweet potato brownie recipe as listed below caters for around 12 square portions.
All credits to Cynthianne, these brownies are amongst the best vegan desserts I’ve tasted! But if you’re in a rush and need a raw vegan brownie FAST, head over to this post as she has you covered with a gorgeous quick and easy recipe!
Oh and by the way, there’s another reason to thank Cynthianne. FINALLY, there’s a recipe on The Healthy Malteser that doesn’t require the use of a food processor! Impressive right? Yes Yes, I’m Lazy, I know. I just love chucking everything into a machine and watching it do the work for me 🙂
Calories in Sweet Potato Brownies
These sweet potato brownies contain 152 calories per serving, based on a 12 serving recipe. One serving of these amazing brownies also contains 54% of your daily requirement for vitamin A and a generous 3.4g of fiber.
Nevertheless, I always like to treat calories as more than just a number. I find it very important to analyze the nutritional profile of a food rather than just focusing on the number. For example, peanut butter is very high in calories. Nevertheless, eating peanut butter suppresses hunger due to its high content of healthy fats, protein and fiber.
Vegan Sweet Potato Brownies (cakey and gluten free)
Equipment
- Mixing Bowl
- Small Baking Dish (25cm x 15cm)
Ingredients
- 1 Mashed Sweet Potato – Steamed or boiled around 230g
- 35 g Raw Cocoa Powder unsweetened
- 25 g Oat Flour you can make your own by blending oats
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 65 g Peanut Butter
- 85 g Agave Syrup
- 60 ml Coconut Oil melted
- 3/4 tsp Vanilla Extract
- 45 g Almonds for topping
Instructions
- Preheat the oven to 180°C and line your baking pan with parchment paper.
- Ensure that your sweet potato is peeled, rinsed, and diced before steaming. Steam until all pieces are completely soft and cooked. (Boiling works too if you don't have a steamer)
- In a large mixing bowl, add in your mashed sweet potato to the rest of the ingredients (except for the almonds). Mix until completely smooth and no lumps remain.
- Add batter into the prepared baking pan. Top with almonds.
- Bake for about 25 minutes or until a toothpick comes out clean.
Video
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