Chocolate Brownies are one of life’s most wonderful gifts, everyone likes Brownies! These Brownies are gooey, decadent and have the most amazing fudgy icing. They are gluten and dairy free and completely vegan, and they taste amazing.
Chocolate brownies definitely used to be one of my favourite treats, and I knew I had to find a Katie-friendly alternative. Unlike your usual sugar-loaded brownies, these are sweetened naturally with the sweet potato and dates, so they won’t cause a huge blood sugar spike which will then have you crashing and fatigues half an hour later!
I adapted this recipe after looking at a few different ones from other places. I finally perfected them, and the trick is in soaking the oats before mixing them in to make the brownies extra gooey.
The icing is completely optional, but it adds the most delicious layer of chocolatey goodness, which is (literally) the icing on the cake!
- 15 Mejool Dates, pitted
- 2 medium sweet potatoes, peel and chopped (About 500g)
- 100g Oats
- 50g Ground Almonds
- 1 tbsp coconut oil, melted
- 1 tbsp peanut butter (or Almond butter will also work!)
- 3 tbsp maple syrup
- 3 tbsp cocoa powder
- Pre-heat the oven to 180 degrees, fan. Line a baking tray with grease proof paper.
- Peel and chop the sweet potato into cubes and place into a steamer. Cook for 10-15 minutes until it is completely soft and cooked throughout.
- Measure out the oats into a bowl and cover with water. Put to one side and leave to soak.
- In a food processor, blitz the medjool dates until they have made a paste.
- Add the sweet potato, melted coconut oil, maple syrup and nut butter to the food processor and mix well.
- Add the ground almonds, cocoa powder and soaked oats, draining any extra fluid. Mix well.
- Spread the mixture into the baking tray and put in the oven. Bake for 30-35 minutes until firm to touch and a skewer comes out clean.
- Once cooked, remove from the oven and leave to cool. Meanwhile, make the icing; Remove the stones from the dates and put them into a saucepan with the almond milk. Gently heat, stirring ocassionally.
- Continue to stir the mixture until the dates begin to break down and form a paste. Add the cocoa powder and coconut oil and stir well.
- Leave the mixture to cool for 10-15 minutes, and then transfer to a blender to make into a smooth paste.
- Remove the brownies from the tray and spread the icing evenly over the brownies. Top with desiccated coconut
- Chop into 16 pieces.
The brownies are best stored in the fridge. They will be fine for up to 5 days, if they last that long!!