Don’t let the name frighten you, these sweet potato brownies are best brownies I’ve ever eaten – period. You would never know that these vegan, flourless, packed with superfoods, and ACTUALLY good for you! Who says indulgence has to be unhealthy? These are the perfect dish to spoil your loved ones, especially with Mother’s Day coming up, why not treat your mum the right way!
RASPBERRY SWEET POTATO BROWNIES
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 192 (1536)
- Carbs: 18.3 (146.4)
- Fat: 10 (80)
- Protein: 6.9 (55.2)
- Sodium: 0.02 (0.17)
- Sugar: 5.9 (47.2)
- Preparation time: 15 minutes
Cooking time: 35 minutes
Makes 8 large brownies
- 1 cup nut butter of choice (I used ½ cup Mayvers crunchy peanut butter + ½ cup Pics smooth peanut butter
- 1 cup homemade sweet potato puree
- 2 flax eggs (2 tbs flaxmeal + 5 tbs water set for 5mins)
- ½ cup organic cacao powder
- 4 tsp Nuvia natural sweetener
- 1 tbs maple syrup
- 3 tsp vanilla extract
- 1 tsp baking powder
- ¼ cup fresh raspberries
- 1. Preheat oven to 180 C fan forced.
- 2. Combine all ingredients (besides raspberries) in a large bowl.
- 3. Fold through raspberries, being careful not to break them too much.
- 4. Pour onto lined loaf tin and bake for approx. 30-35mins. The top should begin to crack.
- 5. Let cool completely before cutting into 8 even squares. ENJOY!
TIPS AND TWEAKS
Store in airtight container in fridge for up to 5 days.
Best served warm, with a homemade chocolate frosting or sauce, with a big scoop of your favourite ice cream. I served this with cookies and cream coconut ice cream by Over The Moo, and it went down a treat!
Although I haven’t tried to (they haven’t lasted long enough), these should be able to freeze well for up to a month.
You could try any mix ins your heart desires! I’ve tried this with roasted almonds, which gave it a rich, nutty flavour and a lovely crunch.