Vegan
sweet potato brownies
These vegan sweet potato brownies
are low in fat, delicious and healthy
Prep
Time20 mins
Cook
Time40 mins
Total Time1 hr
Course: Dessert
Calories: 236kcal
Ingredients
·
2 medium cooked white
sweet potatoes (450 g) - check recipe notes
·
2 small bananas (200
g)
·
2/3 cup xylitol (or coconut sugar for
paleo version) (150 g)
·
1 1/4 cup oat
flour GF (or almond flour for paleo version) (130 g)
·
1/2 cup plant-based
milk (120 ml)
·
7-8 tbsp cocoa
powder (or cacao powder) (50 g)
·
5 tbsp hemp seeds or
ground almonds (50 g) - check recipe notes
·
1 tbsp cinnamon (optional)
·
2 tsp baking powder
Instructions
1. Process the xylitol (or coconut
sugar) in a coffee grinder or food processor until it becomes a fine
powder. Repeat this step with the hemp seeds (or use ground almonds
instead).
2.
Put all ingredients in your food
processor and blend until you have a smooth batter.
3.
Pour in your brownie mold (I used a
silicone mold 8.5" x 4" resp. 21.5 cm x 10 cm).
4.
Bake in the oven at 350 degrees F /
180 degrees C for about 40 minutes or until a toothpick comes out almost clean
(should not be sticky but also not too dry).
5.
Let it cool for 20-30
minutes. Top these fudgy brownies with a vegan chocolate sauce. You
can find the exact recipe here PS: The brownies are even better
on day 2!
Notes
If you don't have white (Japanese) sweet potatoes, you can use orange
ones. However, you should increase the amount of flour (e.g. 1 1/2 - 2
cups) if you use orange sweet potatoes.
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