On and again, experimenting with vegan baking :)
I tested 2 brownie variations : one with sweet potato, one with zucchini. I love to integrate veggies eveywhere!
Since I found the best medjool dates ever, I can't help using them at any occasion.
So, as always, both recipes are nutritious and on top, sweetened with medjool dates.

SWEET POTATO BROWNIES
1 sweet potato, cooked and mashed (250g puree)
250g vegan coconut-based yoghurt (or almond yoghurt)
1 tbsp tahini
10 medjool dates, soaked and emptied
120g ground almonds
200g dark chocolate (85%)
(optionnal: add some walnuts in the dough!)
Puree the sweet potato, yoghurt, tahini and dates in a blender. In a bowl, mix the "cream" with the almond flour. Melt the chocolate in a bain-marie and pour onto the mixture, mix quickly and spread on a lined tray. Bake at 180°C for about 15-20min.
If you like it sweeter:
500g sweet potato puree
15 medjool dates, soaked
1 tbsp coconut oil to melt in a non-stick pan with 150g dark chocolate (low heat)
=> blend these ingredients together, then pour in a bowl and add:
2 tbsp cocoa (100%)
120g almond flour
salt, cinnamon
(optionnal: 2 tbsp protein powder)
If you like it lighter:
ZUCCHINI BROWNIES
200g raw zucchini, chopped
250 coconut/almond yoghurt
15 medjool dates
=> blend
150g dark chocolate, melted
=> add to blender with 1 tbsp coconut oil or almond butter
Pour the mixture in a bowl, add:
2 tbsp 100% cocoa powder
2 tbsp hemp protein powder
120g almond flour
pinch of salt
1 tsp cake spice
Decorate with almond flakes!
Let me know which version was your top choice. Happy baking!
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