Soul Food: Sweet potato and Almond Butter Brownies 

In Stories by Nicole Fuge

As winter rolls around next week our desire to nourish our bodies with soul-warming food is likely to go up a notch. These delicious sweet potato and almond butter brownies by Courtenay Perks from Whole Vegan Pantry are the perfect sweet treat. You’re welcome!

// Ingredients

  • 1 cup almond butter (or peanut if you’re a peanut butter kinda gal/guy)
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup sweet potato puree (simmer 1 small skinned and diced sweet potato in water in a saucepan til soft and blend to a purée)
  • 1/4 cup organic cold pressed olive oil
  • 1/2 cup raw cacao powder
  • 1/2 cup spelt flour or gluten free alternative
  • 1 tsp aluminium-free baking powder
  • Choc sauce
  • 1/4 cup raw chocolate
  • 1 tbs coconut oil

// Method

  1. Preheat oven to 160 degrees Celsius. Grease and line a brownie tin with coconut oil and baking paper.
  2. In a large bowl, combine the tahini, coconut sugar, olive oil, maple syrup, vanilla extract and puree until smooth. Mix in cacao, flour and baking powder until batter is smooth.
  3. Spread and flatten in baking tin. Bake for 25 mins. Leave to sit in the tin to cool.
  4. In a saucepan over low heat, melt the raw chocolate and coconut oil and stir until smooth. Drizzle sauce over the brownies.

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