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Vegan sweet potato brownies
45 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 185
  • Fat about 12g
  • Carbohydrates about 15g
  • Protein about 3g
This is needed
This is needed for 16 piece
Brownie mix
  • 350 g sweet potato, diced
  • 100 g dried apricots (sweet)
  • 1 dl almond drink
  • 100 g ground almonds
  • 80 g white flour
  • 0.75 dl sunflower oil
  • 4 tbsp cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp sodium bicarbonate
  • 0.5 tsp ground cardamom
  • 1 pinch salt
  • 100 g vegan, milk chocolate , roughly chopped
Almond swirl
  • 2 tbsp white almond cream, stirred until smooth
  • For a brownie tin approx. 23 x 23 cm, greased
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And that's how it's done
And that's how it's done
Brownie mix
Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket. Add the sweet potatoes to the basket, cover and cook on a medium heat for approx. 25 mins. until very soft. Place the apricots in the almond milk and leave to briefly steep, then puree to a smooth mixture with the sweet potatoes and the oil, leave to cool. Mix the almonds with the other ingredients up to and including the salt. Stir in the chocolate. Transfer the mix to the prepared tin.
Almond swirl
Dot the almond butter over the mix, then use a wooden skewer to create a marbled effect.
For approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little in the tin, then turn out to cool completely on a rack, cut into squares.