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Symbiota Vegan and Gluten-Free Choc Brownies

by Laura Thompson |

 

WET INGREDIENTS
1 medium size roasted sweet potato (peeled and mashed finely once roasted)
1 small banana
1 tsp vanilla extract
1 cup peanut butter or other nut butter
¼ cup maple syrup

DRY INGREDIENTS
¼ cup almond flour
2 tablespoons desiccated coconut
1 ½ tsp baking soda
1/8 tsp salt
½ cup chocolate chips (dark chocolate ones in baking sections often dairy free)
½ cup sugar
¼ cup cacao powder


Preheat oven to 160 degrees Celsius.

Line pan with baking paper approx. size 20cm X 30cm or 20cm X 20cm for thicker brownies

Heat peanut butter slightly so you can mix it with sweet potato, syrup and vanilla.

In a separate bowl, stir all dry ingredients together thoroughly.

Pour dry ingredients into wet ingredients bowl and mix until well combined.

And pat and press down into tray.

Sprinkle the top with more desiccated coconut (optional)

Bake for 20 mins. Let cool and then cut into squares. Sprinkle with icing sugar (optional).

Brownies will get firmer as they cool after having taken out the oven.

Eat fresh or freeze for later.