with Banana & Cocoa
Vegan Sweet Potato Brownies
Potatoes in a chocolate pastry? Half of you will probably be mentally going through the list of crazy ingredients for healthier alternatives to classic pastries; and besides zucchini, carrot & co. have also come across sweet potatoes in baking recipes. The other half probably thinks it’s a mistake – or wonders how this will go together.So brownies that aren’t a high-fat, high-sugar calorie bomb? As a big chocolate lover, I’m definitely critical, but also curious about how the lighter alternatives can keep up with the original. Let me tell you one thing: this recipe definitely can!-Natascha
Nutrition: per serving: 210 Kcal 13.4 g Fat | 21.6 g Carbs | 6.5 g Protein
- 3 Medium Sized Sweet Potatoes approx. 500 g total weight
- 100 g Almond Flour
- 1 Banana
- 100 g Ground Almonds or Sliced Almonds
- 2 TSP Vanilla Extract
- 3 TSP Almond Extract
- 3 TBSP Coconut Oil
- 2 TBSP Almond Butter
- 2 TBSP Agave Syrup
- 15 TBSP Baking Cocoa unsweetened
- 45 g Dark Chocolate Drops
- 1/8 l Almond Milk
Here’s how to do it
- First peel the sweet potatoes, cut them into pieces and put them in a pot. Cover with water and boil until the pieces are soft. Process together with the banana in a food processor with a little water.
- In the meantime preheat the oven to 180°C.
- In a large bowl, mix the flour with the ground almonds and 10 TBSP of baking cocoa.
- Next, melt 2 TBSP coconut oil in the microwave. Mix with 2 TSP vanilla extract, 2 TSP almond extract and 1 TBSP agave syrup and then stir into flour-almond mixture.
- Blend with the sweet potato and banana puree from the food processor until smooth, and finally fold in the chocolate drops.
- Pour into a greased baking dish and bake for about 45 minutes.
- For the frosting, melt 1 TBSP coconut oil and 2 TBSP almond butter in the microwave. Mix with 1 TBSP agave syrup, 1 TSP almond extract and 5 TBSP baking cocoa. Gradually add the almond milk until smooth.
- Spread your brownies with the frosting once they are cool and enjoy!