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Sweet Potatoes Peanut Butter Chocolate Brownies

Sweet Potatoes Peanut Butter Chocolate Brownies

Preparation time:

  • 15mins

 

Cooking time:

  • 30-35mins

 

Specialty:

  • Vegan
  • Gluten-free

 

I LOVE CHOCOLATE! I really love chocolate and brownies are one of my favorite desserts. My goal was to create vegan gluten-free chocolate brownies, leveraging healthy ingredients without compromising on taste. I have tried a lot of different versions and I have never been 100% satisfied until I created this recipe. I'm so so happy and excited to share this all with you! These brownies are soft, wet and well-balanced in sweetness. We generally don't love super sweet desserts, but you can increase the dose of sugar if you like ;). 

 

Ingredients (12 Brownies):

  • 1 Cup of Mashed Sweet Potatoes 
  • 1 1/2 Cups of Peanut Butter
  • 2 Tablespoons of Extra-virgin Coconut Oil (previously melted and cooled down)
  • 1 Teaspoon of Vanilla Extract
  • 1 1/2 Teaspoons of Baking Powder
  • 2 Teaspoons of Rice Flour
  • 2 Tablespoons of Raw Coconut Sugar
  • 1 Tablespoon of Maple Syrup
  • 2 Tablespoons of Ground Flaxseed
  • 2 Tablespoons of Raw Cacao
  • 1 Tablespoon of Almond Milk
  • Pinch of Sea Salt
  • 50g of Raw Dark Chocolate (mine was with sea salt)
  • Pink Himalayan Salt (optional)

 

Instructions:

  • Pre-heat the oven to 350°F and prepare a baking tray with parchment paper.
  • Mix all the ingredients except the chocolate in a large bowl until the batter is smooth, and all the ingredients have been incorporated. 
  • Chop 50g of raw chocolate and add half to the batter. Mix all together. 
  • Pour the batter into the lined baking tray.
  • Sprinkle on top the remaining chocolate.
  • Bake for 30-35 minutes.
  • Let the brownies rest for 1.5-2hours. Make sure they are completely cool before slicing.
  • The brownies can be stored in the fridge for 6-7 days. 
  • Sprinkle some pink Himalayan salt on top of the brownies before serving.

17.07.2020

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