Gooey Sweet Potato Chocolate Brownies

Indulge in these rich and gooey Sweet Potato Brownies made with PACK'D organic frozen sweet potato. These vegan, gluten-free brownies are the perfect blend of nutritious and delicious, making for a guilt-free treat. Ready in under an hour, they are packed with wholesome ingredients like dates, maple syrup, and dark chocolate.

Makes 16 brownies 

• Prep 10 mins
• Cook 45 mins
• Total 55 mins

Storage Tupperware for up to 4 days or freezer for 2 months

Vegan, Gluten Free

Ingredients

• 1 bag PACK’D frozen organic Sweet potato
• 1 tbsp olive oil
• 200ml oat or almond milk
• 6 PACK’D frozen Dates 
• 3 tbsp maple syrup
• 2 tbsp peanut butter
• 1 tsp vanilla extract
• 1 ¼ cups self-raising flour (GF if you prefer)
• 1 tsp baking powder
• 1/3 cup raw cacao powder
• 1 tsp flaked sea salt
• 180g 80% cocoa dark chocolate (½ melted, ½ roughly chopped)
• 1/4 cup vegan butter, melted and cooled to room temp (60g)

Method

Preheat the oven to 200C / 180°C fan.

Add the frozen sweet potato to a baking tray and roast in 1 tbsp olive oil for 20 - 30 minutes until soft. Set aside to cool.

Soak the dates in boiled water for 5 minutes to soften. Drain.

Place the cooled sweet potato, milk and dates, maple, peanut butter and vanilla into a food processor and blitz until smooth. 

Turn the oven down to 180C / 160°C fan and line a / 8 x 8″ baking tin with parchment.

Add the flour, baking powder, cacao powder and salt in a large mixing bowl; stir until combined 

Pour in the blended sweet potato mixture, along with the melted chocolate, vegan butter and vanilla. Stir until you have a smooth, thick batter.

Fold through the chocolate chunks.

Pour the brownie batter into the baking tin and smooth with the back of a spatula. Bake for 25 minutes. Allow to cool in the tray completely, remove from the tin and slice.