Description
These sweet potato brownies are a rich, chocolatey, and moist vegan dessert, topped with a nutty-sweet halva glaze for an irresistible Middle Eastern twist.
Ingredients
Units
Scale
- 1 large sweet potato, peeled and diced small
- 1/2 cup almond flour
- 1/3 cup vegan mini chocolate chips
- 3 tablespoons arrowroot powder (or tapioca or potato starch)
- Pinch of salt
- 2/3 cup vegan chocolate, melted
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- For the halva glaze: tahini, powdered sugar, vanilla, and cardamom (quantities as per linked recipe)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, spraying the bottom and sides of the pan before placing the paper to ensure it sticks well.
- Boil the diced sweet potatoes in water until they are very tender, about 15-20 minutes. Drain and mash until smooth.
- In a large bowl, combine the mashed sweet potato, almond flour, vegan mini chocolate chips, arrowroot powder, and a pinch of salt. Mix well.
- Add the melted vegan chocolate, melted coconut oil, cocoa powder, and maple syrup to the sweet potato mixture. Stir until all ingredients are well combined and the batter is smooth.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- While the brownies are baking, prepare the halva glaze by mixing tahini, powdered sugar, vanilla, and cardamom to taste. Adjust the sweetness and flavor according to your preference.
- Once the brownies are done, let them cool completely in the pan on a wire rack.
- Spread the halva glaze thickly over the cooled brownies. Cut into squares and serve.
Notes
For a Passover-friendly version, ensure all ingredients are kosher for Passover. The halva glaze can be adjusted with more or less cardamom to suit your taste. Leftover tahini can be used as a dip or spread. Store brownies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12
- Sodium: 40
- Fat: 10
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
- Cholesterol: 0