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Sweet Potato-Halva Brownies

Vicky Cohen and Ruth Fox
Course Baking, Dessert


  • 1 large sweet potato peeled and diced small
  • 1/2 cup almond flour
  • 1/3 cup vegan mini chocolate chips
  • 3 tbsp arrowroot powder you can also use tapioca or potato starch
  • Pinch of salt
  • 2/3 cup vegan chocolate chips
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp coconut oil
  • 1 tbsp non dairy milk
  • 3 tbsp maple syrup

For the glaze:

  • Click the link above for the recipe


  • Preheat the oven to 350F. Line 8×8 inch baking pan with parchment paper (we like to spay the bottom and sides of the pan before placing the paper, so it sticks well)
  • Boil the diced sweet potatoes until tender (this should take about 10-12 minutes). Drain them, let them cool slightly, and mash them with a fork or potato masher (yields approximately 1 1/3 cups mashed). Set aside
  • Combine the almond flour, mini chocolate chips, arrowroot powder and salt in a small bowl and mix well. Set aside
  • Combine the chocolate chips, cocoa powder, coconut oil and milk in a large bowl. Microwave at 20-second increments, until the chocolate, has melted (the mixture will be thick). Add the maple syrup and stir well to combine
  • Add the mashed sweet potatoes and mix well. Gently add the flour mixture and mix until just combined. Transfer the batter to the lined baking pan and bake for 35 minutes. Let them cool completely before adding the glaze
  • In the meantime, prepare the glaze. Whisk all the ingredients until smooth and spread on top of the cooled brownies