Vegan Sweet Potato Chocolate Brownies

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​These brownies are dense, crispy on the edge and juicy in the middle. The coconut oil gives them a unique flavor and walnuts add a crunch. They can be eaten plain or with dairy free ice cream. 

Ingredients:

• 1 cup mashed sweet potato
• 1/3 cup of melted coconut oil
• 1/3 cup cacao powder
• 1/2 cup nut butter of choice
• 2 Tbsp maple syrup
• 1/4 cup of chopped walnuts
• vegan dark chocolate chips for sprinkling on top

Directions:

• Preheat the oven to 375 F
• Cube & Steam 1 medium sized sweet potato, mash this and measure approximately 1 cup
• On the stove combine nut butter, coconut oil and maple syrup
• Chop the walnuts and add to the dry mix in a large mixing bowl.
• Combine sweet potato, wet ingredients, walnuts and chocolate chips and mix well.
• Line the muffin tin, this mix makes 9 brownies. Divide the wet mix into the muffin tin.
• Bake for 18-20 minutes, remove and place on a rack. Let the brownies cool for 5 minutes, then place in the fridge to firm for about 20 minutes  before eating. They have a really nice fudgey consistency when they are served cool.

I served the brownie with my homemade vegan caramel that I made for my last dessert. This has been stored in the fridge and re-heated for about 15 seconds when I want to use it.

Homemade Caramel Alternative

Nobo is a dairy free ice-cream made in Ireland. It is available in specialty shops as well as supermakets like Supervalu. Its anywhere from €6.50 to €8 depending on the shop.

Nobo Website