Try this recipe for vegan sweet potato brownies. With no refined sugar they make a healthy tasty treat. Deliciously squidgy just like traditional brownies but so much healthier!
April is Bowel Cancer Awareness month and the charity, Bowel Cancer UK is encouraging everyone to be a star and bake a cake for family and friends. Although the 4th most common cancer in the UK, bowel cancer is the second biggest cancer killer and it’s hoped that the campaign will raise awareness as well as vital funding.
A number of celebrity chefs have shared their favourite recipes in support of the charity. As a huge fan of brownies as well as wanting to offer healthier sweet treats to my family when I can, I couldn’t resist having a go at the sweet potato brownies by Deliciously Ella.
The brownies are such a healthy option and a great choice for people on various free-from diets. They’re vegan, wheat-free and refined sugar-free. The sweetness comes from dates and maple syrup and it’s the dates that give them that beautifully squishy brownie texture. The chocolatiness is from raw cacao powder, rather than melted chocolate.
I found the more of these I ate, the more I liked them. I absolutely love real brownies but I don’t feel good if I eat too much sugar. But with these, I still felt healthy. They also made a great post-running snack.
I should say, that if you are expecting these to taste the same as brownies, they don’t. You can taste the fruitiness of the dates and the chocolate flavour is nowhere near as rich as in real brownies. However, they do have that lovely gooey brownie texture and if you don’t have a really sweet tooth and you love fruity bars then these are definitely something for you. I want you to make these and love them for what they are, not be disappointed that they don’t actually taste like brownies!
As I said earlier, these sweet potato brownies grew on me. With my first one, I found myself thinking, it’s good but it’s not a brownie. By the time I ate my last one, I was already planning to make some more!
How to Join in, be a star and bake a cake
If you’d like to be a star and bake a cake this month to support Bowel Cancer UK then it’s not too late to sign up here. There are also 11 more delicious celebrity cake recipes to tempt you!
Do take a look at the Bowel Cancer UK website as when caught early enough, bowel cancer is treatable and curable. It is also thought that up to 54% of cases could be prevented through eating a healthier diet, taking more exercise, cutting down on alcohol and stopping smoking.
- 500g sweet potato
- 100g ground almond
- 100g ground oats
- 12 medjool dates
- 2 tbsp melted coconut oil
- 6 bsp raw cacao
- 6 tbsp pure maple syrup
- A pinch of salt
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 2 tbsp cacao
- 2 tbsp almond butter
- Steam the sweet potatoes until they are soft. I cooked mine in the microwave then removed the skin.
- Pit the dates if they have stones in. Chop roughly then put in a food processor with the sweet potatoes. Blend to a puree.
- Put the date and sweet potato puree in a bowl with all the other ingredients and stir well. The mixture will be quite stiff.
- Transfer to a square tin lined with baking paper.
- Bake in the oven at 180C for 40-50 minutes. A skewer should come out dry when they are ready.
- Let the brownie cool in the tin for about 10 minutes before removing and transferring to a wire rack.
- While the brownies are cooling, put all the ingredients for the icing in a small bowl. Heat in the microwave for a minute then stir together. Let it cool in the fridge. If it's still too runny when you are ready to use it, put it in the freezer for a short time to firm up.
- Cut the brownies into squares and spread the icing on top.
- They will keep well for about 4 days in an airtight tin.
Places I’m sharing these sweet potato brownies