Wishing you all a Happy and Healthy Holiday!
This time of the year is very special with a spark of magic in the air reuniting all loved ones together to celebrate the festivities through laughter, creation of memories to last a lifetime, presents and a feast which is prepared with love and care.
This can also be a challenging time of the year with indulging in the Christmas festivities a bit too much, especially surrounding the numerous Christmas drinks and tasty treats, that you may end up looking like a Christmas pudding yourself if you don’t pay attention. At your next Christmas feast think if you need that extra serving of roast vegetables, the extra 2 heaped spoonful of vegan ice cream on your Christmas cake. I personally have a passion for food myself, however, do not like the feeling of ending up in a food coma after every occasion using the excuse ‘But it’s the holiday season, so of course I need to indulge to celebrate the end of a hard year’.
So as a Christmas gift to myself and my family for dessert I have decided to put a healthy spin on the traditional decadent chocolate brownies using my favorite vegetable, sweet potatoes. This Vegan Sweet Potato Brownie is the perfect recipe to make for desert at your Christmas lunch/dinner. Another plus to this recipe is that this is a way to slip the vegetables into your children’s diet without them suspecting a thing.
These Vegan Sweet Potato Brownies are nutritious and at the same time sweet, moist, and ever so chocolatey. You will literally have to stop yourself from having to eat the mixture by the spoon and wait the 30 minutes for it to cook and stand. Remember patience is a virtue and it is so worth it, trust me.
Remember sweet potatoes are loaded with vitamin A, fiber, potassium, vitamin C and antioxidants. These super spuds combined with the superfood raw cacao which is also high in antioxidants and the highest whole food source of magnesium (which many people are deficient in the modern society) makes these Vegan Sweet Potato Brownies almost a guilt free treat to share with your whole family and friends.
Makes 10 brownies
Gluten Free, Wheat Free, Vegan, Dairy Free, Refined Sugar Free
Preparation & Cooking Time
30 minutes Prep Time
20 minutes cooking time
10 minute standing time
- 2 medium to large sweet potatoes
- 2/3 cups of almond meal
- 1/2 cups of buckwheat flour
- 12 Medijool pitted dates
- 4 1/2 heaped tbs of raw cacao powder
- 1/2 tsp of apple cider vinegar
- 7 tbs of coconut nectar
- a pinch of salt
- dash of water
- 1 x Food processor
- 1 x Steamer (or a saucepan with 1/2 cup of water at the bottom and a collander to hold the sweet potato brownies in over the boiling water)
- 1 x Large mixing bowl
- 1 x Electric Beater
- 1 x Mixing spoon
- 1 x Baking dish
- 1 x Baking Paper
- 1 x chopping board
- 1 x knife
- 1 x saucepan
- Pre-Soak the Medijool dates for 10 minutes in lukewarm water for 10 minutes
- Pre heat the oven to 180C
- Scrub the sweet potatoes well to remove any dirt and then cut them into small chunks leaving the skin on for an extra source of fiber.
- Place the sweet potato chunks into a steamer for approximately 20 minutes, or until they become really soft
- Once they are really soft and nearly falling apart remove them and add it into the food processor with the dates. Combine the two until they combine to create a smooth creamy texture
- Place the remaining ingredients into the mixing bowl and add the delicious sweet potato/date mixture. Combine well.
- Place the sweet potato brownie mixture into a lined baking tray smoothing this out with a spoon or your fingers as it will be quite gooey. Cook for approximately 20 minutes, or until you can pierce it with a fork bringing it out dry.
- Remove the tray and let it cool for around 10 minutes allowing for the mixture to stick together. Remove the brownies from the tray to stand for a few more minutes before cutting them into squares. Bon apetit!
- The mixture comes out quite thick and sticky. Smooth down with a large wooden spoon to even out the mixture.