Why Laura? Why would you ruin a good thing by adding vegetables to a dessert? Crazy right? But before you decide that’s too odd a combination for you, I really recommend you give these a go!
There’s a saying that goes, “don’t knock it, till you try it”. Well that’s exactly what I told my husband when he heard that there was going to be sweet potato in the brownie AND in the frosting. After complaining and grimacing for what seemed to be forever, he finally gave in and nibbled on the corner of a brownie slice. Needless to say, he was very surprised. His feedback on this new recipe was – “you can’t even tell there’s sweet potato in it”. It wasn’t long before he was sitting right beside me gorging on the rest.
Sweet potato seems odd initially, but it really adds a depth and natural sweetness to the brownie, whereas a traditional brownie will have you feeling sick from the sugar after a few bites.
I don’t feel all that bad eating half the batch by myself in one sitting. After all, it’s healthy right? I’m getting my daily intake of vegetables!
If you do get a chance to give these healthy brownies a go, leave a comment/rating below and don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how they turn out!
Try these indulgent healthy cacao brownies with sweet potato frosting. Vegan, gluten/soy free. With simple ingredients, they're delicious and easy to make!
- 2 medium-sized sweet potatoes (roasted/boiled)
- 1 cup almond butter
- 1/2 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 cup cacao powder
- 1 tsp vanilla essence
- 2 flax eggs
- pinch of salt
- 1/2 tsp baking soda
- 1/2 cup walnuts (chopped)
- 2.5 oz bar dark cacao
- 1 medium-sized sweet potatoes (roasted/boiled)
- 1/4 cup water
- 1/4 cup almond milk
- 2.5 oz bar mylk cacao (chopped)
- 1 Tbsp maple syrup
If possible, have the sweet potatoes peeled and roasted/boiled beforehand - this will help make the process a lot quicker.
Preheat oven at 350 fahrenheit/180 degrees celsius.
In a food processor, add 2 of the sweet potatoes, almond butter, coconut oil, maple syrup, cacao powder, vanilla essence, flax eggs, salt and baking soda. Blend until combined.
Once processed, place mixture into a bowl and add walnuts and dark cacao, chopped into small cacao chips.
Pour into a parchment lined tin and place in the oven for 40 minutes. Take out of the oven and allow to cool.
Purée your last sweet potato with water and almond milk in a blender or Nutribullet until completely smooth. Pour into a pan and on medium heat, allow to heat up until bubbling - take off the heat. Quickly add your bar of coconut mylk cacao and maple syrup into the pan and stir until combined.
Allow the icing to cool in the fridge for 30 minutes.
Spread icing on top of the brownies.
Slice and serve with ice cream or a glass of almond milk.