Recipe
Fudgey Sweet Potato Brownies Dairy Free Nut Free Vegan Vegetarian Gooey, fudgey and chocolately – the most important words when describing a brownie. Add in a little extra goodness from the sweet potato and this recipe is a winner. Make a big batch and keep on hand for the week and the whole family will thank you for it. Made with Organic Rice Syrup Brown Rice Ingredients 3/4 cup oat flour 1 medium sweet potato, peeled and cubed (approx 3/4 cup) 1/2 cup Pureharvest Organic Rice Syrup 1/4 cup coconut sugar 1/2 cup tahini 3/4 cup cacao 1 tsp baking powder 1 tsp vanilla essence A pinch sea salt 1/2 cup chocolate chips Frosting 1/2 avocado 1 cup coconut cream 1/3 cup Pureharvest Organic Rice Syrup 2 tbsp cacao A pinch sea salt Instructions Pre heat oven to 180C. Boil the sweet potato until soft and fork tender. Drain and add to a bowl. Mash with a fork until smooth. Add in tahini, organic rice syrup, vanilla, coconut sugar, cacao, baking powder and oat flour. Mix everything until combined. Fold in chocolate chips. Add to a lined brownie tray, press down to an even flat layer. Bake for 30 minutes. Remove from oven and allow to cool to room temperature. For the frosting, add all ingredients into a blender and blend until smooth. Add the frosting on top of the brownie and grate some dark chocolate on top. Keep in a sealed container in the fridge for them to get extra fudgey. Share this recipe Print recipe

Fudgey Sweet Potato Brownies

Gooey, fudgey and chocolately – the most important words when describing a brownie. Add in a little extra goodness from the sweet potato and this recipe is a winner. Make a big batch and keep on hand for the week and the whole family will thank you for it.

Made with: Organic Rice Syrup

Brown Rice

Ingredients

3/4 cup oat flour
1 medium sweet potato, peeled and cubed (approx 3/4 cup)
1/2 cup Pureharvest Organic Rice Syrup
1/4 cup coconut sugar
1/2 cup tahini
3/4 cup cacao
1 tsp baking powder
1 tsp vanilla essence
A pinch sea salt
1/2 cup chocolate chips

Frosting

1/2 avocado
1 cup coconut cream
1/3 cup Pureharvest Organic Rice Syrup
2 tbsp cacao
A pinch sea salt

Instructions

Pre heat oven to 180C.
Boil the sweet potato until soft and fork tender. Drain and add to a bowl. Mash with a fork until smooth.
Add in tahini, organic rice syrup, vanilla, coconut sugar, cacao, baking powder and oat flour. Mix everything until combined.
Fold in chocolate chips.
Add to a lined brownie tray, press down to an even flat layer.
Bake for 30 minutes. Remove from oven and allow to cool to room temperature.
For the frosting, add all ingredients into a blender and blend until smooth.
Add the frosting on top of the brownie and grate some dark chocolate on top.
Keep in a sealed container in the fridge for them to get extra fudgey.