Vegan sweet potato brownies

Loved this recipe! The flavour is nice, it’s more complex than just chocolate as they also use banana and cinnamon and you can taste them in. I used organic cane sugar instead of coconut sugar because that’s what I had at home. They were indeed even better on day 2! The flavour keeps developing over time. And they smelled really good while baking, the house smelled of cinnamon, it reminded me of the holidays.

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

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).
Put all ingredients in your food processor and blend until you have a smooth batter.
Pour in your brownie mold (I used a silicone mold 8.5" x 4" resp. 21.5 cm x 10 cm).
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).
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!

Source of Vegan sweet potato brownies Recipe @ veganricha.com

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