Vegan brownies with vanilla ice cream

Prep time 5 min | cook time 40 min | around 10 brownies

Ingredients

  • 350 g sweet potato, peeled and cut into cubes
  • flax egg (100 ml boiled water + 4 tbsp flax seeds)
  • 3 tbsp extra virgin coconut oil, melted
  • 7 dates, deseeded
  • 65 g raw cacao
powder
  • 2 tbsp dark coconut syrup
  • 1 tsp vanilla extract
  • 70 g almond flour
  • 30 g spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 100 g dark chocolate, melted
  • 4 scoops Abbot Kinney’s Coco Frost vanilla (400 ml)

Instructions

  1. Boil the sweet potatoes for around 15 minutes, until it softens and strain off.
  2. Preheat the oven to 175 degrees °C and line a medium to large baking tin or oven dish with parchment paper.
  3. Mix together the flax-egg and the coconut oil in a bowl.
  4. Put all the prepped ingredients into a food processor and add the dates, cacao powder, syrup, vanilla extract, almond flour, spelt flour, baking powder and salt.
  5. Blend into a smooth batter. Add evenly to the prepared baking sheet and slide into the oven for around 25 minutes.
  6. When taken out of the oven, let it cool down and move into the fridge for at least 2 hours. Unless you like to eat the brownie while still warm of course.
  7. Melt the chocolate ‘au bain-marie’.
  8. Cut into nice, bigger brownie cubes so a generous scoop of Coco Frost vanilla fits on top!
  9. Garnish with the dark, melted chocolate.

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