Ready In – 50 Mins
Difficulty – Medium
Brownies that taste are so good, you wouldn’t know there are veggies hidden inside!
STEP 1
Preheat the oven to 160 degrees. Line a baking try with baking paper.
STEP 2
Sieve all dry ingredients into a large mixing bowl. Create a well in the centre of the dry mixture.
STEP 3
Add milk, rice malt syrup, coconut oil and vanilla extract, and gently stir to combine.
STEP 4
Add in flax eggs, and sweet potato puree. Mix until combined and clump free.
STEP 5
Pour brownie mixture into the pre-lined pan, and bake in oven for 20 minutes, or, until a skewer remains clean once poked into the batter.
STEP 6
In the meantime, boil a saucepan of water. Place a bowl on top of the saucepan and ensure the bowl is not touching the water. Add 1 block of your favourite vegan chocolate, and a teaspoon of coconut oil. Constantly stir the chocolate whilst it melts. Remove from heat and set aside.
STEP 7
Once the cooked brownies are completely cooled, pour melted chocolate on top.
STEP 8
Serve and enjoy!
Ingredients
- ›1 Medium sweet potato, skinless
- ›2 Flaxseed eggs
- ›1/4 Cup Cacao
- ›1/4 Cup Coconut Sugar
- ›1/4 Cup Coconut Flour
- ›3/4 Cup Gluten Free Flour
- ›3/4 Cup Almond Milk
- ›1/2 Cup Nut Butter
- ›1 Teaspoon Vanilla Essence
- ›1/8 Teaspoon Baking Soda
- ›1/4 Cup Rice Malt Syrup
- ›1/8 Teaspoon Salt
- ›1 Tablespoon Bondi Protein Co. Chocolate Protein
- ›1 block of vegan chocolate
- ›1/4 Cup coconut oil
