This is one of those recipes that will leave you wondering why you haven’t tried gluten-free baking before. There are no complicated flour mixes and it is perfect as a dessert or a gluten-free cake option.
2 ½ cups stewed and mashed sweet potato
1 cup coconut sugar or brown sugar
½ cup raw cacao
4 Tbsp agave or carob nectar
2 tsp natural vanilla
250g of dark chocolate [UK 9 oz]
2 Tbsp of coconut oil or dairy-free margarine
2 cups of almond flour
2 Tbsp of baking powder
1 cup of chopped walnuts (or hazelnuts)
Melt the chocolate and coconut oil together.
Mix the mashed sweet potato with all the other ingredients.
Mix the two together, mixing well, the batter is not as liquid as a normal brownie batter.
Spread out in a 33 x 33 cm (16,5 x 16,5 inch ) baking tin and bake at 180 °C for about 20-25 minutes (test with a skewer, when it comes out clean, the brownies are ready)
Leave to cool before cutting into squares.
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