Delicious Fudgey Brownies / Vegan, Gluten free

Delicious Gooey Brownies 


  • 1 cup sweet potato, mashed
  • 2/3 cup maple syrup
  • 1/2 cup almond butter (or any nut butter)
  • 1 tsp pure vanilla extract
  • 1 ½ Tbsp avocado oil or melted coconut oil or extra virgin olive oil.
  • 1/2 cup cocoa powder or cacao powder 
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 2/3 cup oat flour
  • 1/2 cup chopped raw pecans 
  • 1/4 cup dairy-free dark chocolate chips (optional)


    1. Preheat the over to 190 degrees celsius. Add baking paper to a tray. To make sweet potato purée, halve sweet potato, place on the tray and bake at  for 25-30 minutes or until soft. Move to one side of pan and wrap the Baking paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl. Set aside.
    2. Adjust oven temperature 180 degrees celsius and line a baking dish with baking paper. Set aside.
    3. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
    4. Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is formed. 
    5. Transfer batter to your baking paper lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips.
    6. Bake on the center rack 180 degrees celsius for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from oven and let cool in the pan for 30 minutes – 1 hour.
    7. Lift out of pan and slice and enjoy. Optional to serve with coconut yoghurt or dairy free ice cream, YUM!
    8. Store leftovers covered at room temperature up to 2-3 days, in the refrigerator up to 5-6 days, or in the freezer up to 1 month. 



    JB xx