These brownies are gluten free, sugar free, and vegan, but full of flavour. After several attempts and very patient neighbours I created a recipe that is worth publishing. Don’t get me wrong, they are not going to fool anyone for real thing, how could it, most brownies are full of sugar and eggs, but these are moist, very chocolaty and delicious.

Sweet potatoes and dates the secret ingredients, providing moisture and sweetness. The sweet potato can not be detected, but it plays an important role in the final outcome. The recipe is very easy to follow and comes together quickly, just be sure not to cook the brownies for too long. The chocolate frosting is not necessary, but it is very fun. Enjoy

Chocolate Walnut Brownies

200g sweet potato
100g dates
200g gluten free flour ( I make my own blend or use Dove’s Farm)
100g cocoa powder
1 tsp baking powder
1/2 tsp salt
50g chopped walnuts (optional)
125ml light oil (sunflower, vegetable, rapeseed)
200ml agave syrup
2 tsp vanilla extract
180ml non dairy milk

Preheat oven to Gas Mark 4/180C/160C Fan. Grease a 9 inch x 9 inch brownie pan.

Peel and chop a small sweet potato. Place in a pot, add dates, cover with water and boil until soft. Drain and puree with hand blender or food processor.

In a large bow, combine flour, cocoa powder, baking powder and salt; stir in the nuts

In another bowl combine the sweet potato puree, oil, agave, vanilla and milk. The batter should be moist enough to pour into the pan. If it is too stiff, stir in a bit more milk.

Pour the batter into a prepared pan. Bake for 30-35 minutes or until just done. The brownie is done when you can gently push the top with your finger and it springs back. Cool and frost. Makes 16 brownies, recipe can easily be halved and baked in a smaller baking tray

Chocolate Frosting

50g cocoa powder
50g agave syrup
4 tbsp non dairy milk (more if needed)
2 tsp dairy free margarine

Combine all ingredients in a bowl and mix well using the back of a spoon until smooth. If the mixture is too wet to frost with, add a bit more cocoa powder, if it is too thick, add a bit more non-dairy milk.

Share this page:
This site uses cookies. By continuing to use this site, you agree to our use of cookies.
Privacy Policy