Description
Rich and fudgy vegan easter brownies made with sweet potato in the batter, fluffy whipped ganache frosting, and topped with nutty “chocolate eggs” for a seasonal spin!
Ingredients
Sweet Potato Brownies
- 1 medium Bako Sweet sweet potato (~200g)
- 2/3 (150g) cup tahini or nut/seed butter of choice
- 2/3 cup (135g) cane sugar or coconut sugar for a fudgier brownie
- 1 tsp vanilla extract
- 1/3 cup (41g) gluten-free all-purpose flour or regular AP flour if not gluten-free
- 2/3 cup (60g) cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup (70g) dairy-free chocolate chips (optional)
Whipped Chocolate Ganache Frosting
- 8oz (225g) dairy-free chocolate chips
- 1 cup (240g) full-fat coconut milk
1 cup (180g) pastel jordan almonds, crushed for topping (*see note)
Instructions
Roast the sweet potato:
- Preheat the oven to 400°F.
- Slice the sweet potato in half longways. Brush the cut side with oil.
- Flip cut side down onto a foil-lined baking sheet.
- Roast 35-40 minutes until fork tender.
- Cool briefly, then remove the skin and mash well.
For the brownies:
- Reduce the oven temperature to 350°F. Line an 8×8″ baking pan with parchment or spray with nonstick spray.
- In a large mixing bowl, whisk together the mashed sweet potato, tahini, sugar, and vanilla.
- Add the dry ingredients, and mix to form a very thick batter.
- Fold in the chocolate chips.
- Transfer batter to the baking pan, and spread evenly.
- Bake for 28 to 32 minutes.
- Cool completely (or even refrigerate) before frosting.
For the frosting:
- In a microwave safe bowl, combine the chocolate chips and coconut milk.
- Microwave for 60 seconds, then whisk until smooth.
- Refrigerate for 2-4 hours until firm to the touch.
- Use a hand mixer to whip the ganache to a light fluffy consistency. Do not over mix or it will start to melt and become runny.
- Spread on top of the cooled brownies, and top with the crush almonds.
- Refrigerate again until the frosting is set (1-2 hours).
- Slice into 16 squares and serve.
Notes
* I used Jordan almonds instead of the traditional chocolate candy eggs because I couldn’t find a dairy-free/vegan version. If you are not vegan, feel free to use chocolate eggs instead. Some brands of Jordan almonds do contain dairy, so check the label!
Keywords: gluten free, dairy free, healthy, chocolate, ganache, frosting, easter, spring, baking