Sweet Potato Brownies Vegan

April 18, 2019

These Sweet Potato Brownies are seriously indulgent rich and fudgy and secretly healthy. Store these sweet potato brownies in an airtight container for up to 5 days at room temperature a week in the fridge or 3 months in the freezer.

Vegan Sweet Potato Brownies Low Fat Recipe Eggless Cooking

Preheat oven to 350F and line an 88 baking dish with parchment paper.

Sweet potato brownies vegan. Almond butter swap for. Milk use carton coconut milk almond milk or cashew milk. To make sweet potato purée halve sweet potato and brush the cut sides with oil optional.

It takes only 15 minutes to steam peeled sweet potato cubes and it will preserve all the vegetable nutrients. Add to a parchment-lined baking sheet. Theyre also very nutritious perfectly satisfying and dont taste of sweet potato.

Mix the wet ingredients mashed sweet potato maple syrup coconut oil flax eggs and vanilla in a large bowl. Combine the flour sugar cocoa powder baking powder and salt in a small bowl. Sweet potato needs to be be peeled cooked and mashed in advance you can boil steam or roast it.

Coconut sugar can be swapped for cane sugar. In a large bowl mix all of the brownie ingredients together to form a smooth batter. Preheat the oven to 350 F and line an 88 baking pan or dish with parchment paper set.

Easy Sweet Potato Brownies made with almond flour almond butter sweet potato puree and cocoa powder for a decadent healthier brownie. Move to one side of pan and wrap the parchment. Add in the dry ingredients coconut flour cocoa powder baking powder and salt and stir to combine.

In a small bowl combine the flaxseed and warm water. Peanut butter or cashew butter for nut-free brownies use sunflower seed butter or tahini. Next mix in the cocoa powder coconut flour and sea salt until a uniform batter form.

Preheat your oven to 350 and line a loaf pan with parchment paper. Then add the sugar flax eggs coconut oil vegan butter mashed sweet potato and. In a mixing bowl mix together the sweet potato maple syrup almond butter coconut oil and vanilla until smooth.

Preheat oven to 180C. Theyre a good source of protein and fibre and are vegan gluten-free refined sugar free date-sweetened grain-free and oil. If you are adding the peanut butter swirls using a teaspoon place dollops of peanut butter.

Because these brownies are both Paleo and vegan theyll actually last a bit long than if they were to contain eggs and dairy. Steam using a steamer basket for 15 to 20 minutes until soft. Cocoa powder any.

Combine So Good almond milk sweet potato sugar oil vanilla and salt in a large bowl. Let sit for 5 minutes to let it thicken. The key to make the most delicious sweet potato brownies vegan recipe is to make a smooth sweet potato puree.

Fold in the chocolate chips. Gently stir in the chocolate chips. Peel the sweet potato and cut into cubes.

In a large bowl add the flour baking powder salt and cocoa powder. Transfer into the baking dish. Vegetable steamer this is my favorite method and the one I recommend the most.

Cocoa powder works look for dark. Stir until combined thoroughly. In a medium sized mixing bowl add the coconut oil almond milk flaxseed and vanilla to the dry ingredients.

Line base and two long sides of a loaf tin with a strip of baking paper. Topped with a 2-ingredient sweet potato. Bake at 375 F 190 C for 25-30 minutes or until tender to the touch.

Flourless Sweet Potato Brownies The Almond Eater