Sweet potat-OMG, these vegan brownies are divine. Bake up a batch to enjoy whenever you fancy a cheeky chocolate fix during the week. These are ideal if you’re taking part in veganuary or if you simply want a treat you can whip up that’s is totally plant-based.
Ingredients – makes 16 portions
300g pitted Medjool dates
150g pecan nuts, plus 12 reserved pecan nuts for decoration
3 tbsp cocoa powder
3 scoops (108g) Chocolate Vega® Essentials
2 small cooked sweet potatoes
Add the pecan nuts to a food processor and blend into a flour consistency.
Scoop the flesh from the sweet potatoes and add to the food processor, along with the 2 tbsp cocoa powder, a pinch of salt, the dates and the Chocolate Vega® Essentials.
Blend everything together into a smooth mixture.
Line a small square deep-sided baking dish with parchment paper and spoon in the mixture, squashing this right into the corners and levelling it out with the back of a spoon. Place in the fridge to chill for two hours.
Dust the surface of the brownie with the remaining cocoa powder and cut into 16 small squares. Press a pecan nut into the top of each brownie square to finish.
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