Sweet potato brownies (vegan, GF)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 9 large brownies
  • 1 cup cooked sweet potatoes, mashed
  • 2 chia OR flax 'eggs' (2 tbsp ground chia seeds OR 2 tbsp ground flax seeds + 6 tbsp water, leave 10 minutes)
  • ¼ cup maple or agave syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • ¾ cup chestnut flour (or almond or oat flour)
  • 2 heaped tbsp raw cacao powder
  • 1 tsp baking soda
  • pinch of salt
  • For chocolate ganache topping
  • ½ cup dark chocolate, chopped
  • ⅓ cup coconut cream (from coconut milk can)
  • Note: 1 cup = 250 ml
  • These brownies are mildly sweet and have full chocolate flavour but if you prefer sweeter desserts, you can use sweeter chocolate (with less cacao percentage) for chocolate ganache.
  1. Preheat oven to 175 C / 350 F. Line baking pan (20 x 20 cm / 8 x 8 inch) with baking paper.
  2. In a large bowl whisk coconut oil, maple syrup, chia OR flax 'eggs' and vanilla until well combined.
  3. In another smaller bowl combine flour, baking soda, cacao and salt.
  4. Add dry ingredients into wet ones and whisk until well combined.
  5. Stir in mashed sweet potatoes (previously cooked).
  6. Transfer the mixture into prepared baking pan and bake for about 25 minutes.
  7. Leave to cool slightly while you prepare chocolate ganache topping.
  8. Melt dark chocolate and coconut cream over low heat until creamy and pour over baked brownies.
  9. Leave to cool before slicing and serving. Enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2017/09/sweet-potato-brownies-vegan-gf/