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Gooey Sweet Potato Brownies

V / SF

Vegan brownie lovers, rejoice! We have put together the absolute gooiest, yummiest most indulgent vegan brownie recipe just for you! Actually, who are we kidding, it was actually created to satiate our own cravings but not sharing something this delicious would be downright mean. Enjoy!


For the brownies

500g of sweet potatoes (about 2 medium)

100g of ground almonds

100g of ground oats

12 medjool dates

2 tablespoons of melted coconut oil

6 tablespoons of raw cacao

6 tablespoons of pure maple syrup

a pinch of Himalayan sea salt and a handful of chopped pecans (optional)

For the icing

2 tablespoons of coconut oil

1 tablespoon of maple syrup

2 tablespoons of cacao

2 tablespoons of almond butter

Good pinch of Himalayan seat salt


Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together!

While the brownies are cooking make the icing by simply melting all the ingredients together and stirring well, leave to cool and set a bit, before pouring over the brownies when they have cooled down.

Remove the brownies from the tray, leaving it another few minutes before cutting them into squares

– dig in and enjoy!