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Vegan chocolate brownies
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With veganism very much on the rise, there is no reason at all why a staple favourite, such as the chocolate brownie, should be out of reach to followers of this chosen lifestyle. Super squidgy and simple to make (in fact, they're no bake!), discover one of our favourite fudgy vegan brownie recipes and how to make them with sweet potatoes below.
Nutrition: per serving
Calories
201kcalTotal fat
10gCarbs
19gSugar
15gIngredients
150g pecan nuts (plus 12 reserved pecan nuts for decoration)
300g pitted medjool dates
Pinch of salt
3 tbsp cacao powder
3 scoops (108 g) vegan chocolate protein powder
2 small cooked sweet potatoes
Method
1
Add the pecan nuts to a food processor and blend into a flour.
2
Scoop the flesh from the sweet potatoes and add to the food processor.
3
Add in the 2 tbsp cocoa powder, pinch of salt, the dates and the vegan chocolate protein powder.
4
Blend everything together into a smooth mixture.
5
Line a small square deep-sided baking dish with parchment paper and spoon in the mixture.
6
Squash the mixture right into the corners and level it out with the back of a spoon.
7
Place in the fridge to chill for two hours.
8
Dust the surface of the brownie with the remaining cocoa powder and cut into 16 small squares.
9
Press a pecan nut into the top of each brownie square to finish.
Last updated: 19 December 2022
Nutritionist
Joined Holland & Barrett: January 2018
Bsc in Nutrition, Registered Associate Nutritionist and Certification in Pre and Post Natal Nutrition
Donia started her career as a freelance nutritionist, later she joined Nestle as their Market Nutritionist to help support their healthier product range, before joining the team at Holland & Barrett in January 2018.
Donia has over 6 years experience as a Nutritionist and also works with clients on a one to one basis to support their goals which include weight loss, prenatal and postnatal nutrition and children’s health.
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