Ready In – 50 Mins
Difficulty – Medium
Brownies that taste are so good, you wouldn’t know there are veggies hidden inside!
Preheat the oven to 160 degrees. Line a baking try with baking paper.
Sieve all dry ingredients into a large mixing bowl. Create a well in the centre of the dry mixture.
Add milk, rice malt syrup, coconut oil and vanilla extract, and gently stir to combine.
Add in flax eggs, and sweet potato puree. Mix until combined and clump free.
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.
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.
Once the cooked brownies are completely cooled, pour melted chocolate on top.
Serve and enjoy!
- ›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