Grain-Free Vegan Easter Brownies
Ingredients
- 3 medium sweet potatoes, scrubbed
- 150g block vegan butter
- 230g dark chocolate, finely chopped
- 12 tbsp aquafaba (chickpea brine)
- 1 tsp vanilla extract
- 3/4 cup coconut sugar
- 2-3 tbsp maple syrup
- 9 tbsp plant-based milk
- Two x 75g bags of Doisy and Dam vegan mini eggs
Dry
- 3/4 cup ground almonds
- 3 tbsp cacao
- 1.5 tbsp coconut flour
- 1 tsp baking powder
- Large pinch salt
Preparation
Cook the sweet potatoes until soft and measure out 1.5 cups.
Melt the vegan butter and dark chocolate together in a heatproof bowl.
Whip the aquafaba with the vanilla extract until it becomes foamy.
Mix the cooked sweet potato with the coconut sugar, maple syrup, and plant-based milk.
Combine the dry ingredients in a separate bowl.
Fold the wet mixture into the dry ingredients until well incorporated.
Stir in the vegan mini eggs.
Pour the batter into a greased square tin and bake in a preheated oven until set and a toothpick inserted comes out clean.
Allow the brownies to cool completely before cutting into squares.
Tips
Ensure you have exactly 1.5 cups of cooked sweet potato for best results.
You can substitute coconut sugar with a keto-friendly sweetener like monkfruit if desired.
