Vegan Sweet Potato Brownies

When I was growing up my mom had a collection of binders full of recipes cut out from magazines and photocopied from cookbooks. Some were family favorites that had been enjoyed by her parents and relatives while others had been accumulated by her over the years. I remember viewing the binders as one would a trove of mysterious treasure. Such a collection couldn’t be instantly bought or made, it had to be slowly gathered over years of (often un-purposeful) searching and discussing.

As a kid I imagined my future self with a thick book full of personally found and mastered recipes. I am certain that this sweet potato brownie recipe has a special place in said book. It is a dessert that I have enjoyed three times now (in the last 1 1/2 months) and each time it has gotten better. Before tucking it away in my “to-be-compiled-into-a-cooking-bible” folder I thought I ought to share the unbelievably healthy and chocolatey magic with you. Safeguard this recipe in your own big binder… it is a beauty!


1 cup whole wheat flour (about 90 grams)
1 large orange sweet potato (500-550 grams)
1 cup chopped dates (add a bit less if using medjool)
3/4 cup cocoa powder
3 tbsps brown rice malt syrup or other liquid sweetener
1/4 cup unsweetened peanut butter
2 tbsps coconut/vegetable oil
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Chocolate chunks/chips to stir through


Preheat oven to 185 celsius
1. Peel and chop sweet potato before boiling. Remove from stove once soft and tender. Blend potato chunks in food processor and add dates, mixing until they form a mostly smooth consistency.
2. Add syrup/honey, peanut butter, oil, and vanilla extract to potato mixture and combine well.
3. Mix all dry ingredients in large bowl and add sweet potato mixture. The resulting batter should be quite sticky and dense.
4. Evenly lay out batter on lined baking tray and bake for 30-40 minutes. I like my brownies very fudgy in the center so I took them out just shy of 32 minutes. Let them sit or cool for a bit before diving in.

Note~ This recipe was inspired by Deliciously Ella’s sweet potato brownie recipe!

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Cookie Crumble Bars

Today is dessert-for-breakfast day (Saturday). I’m a die-hard made-from-scratch pancake fan but this morning pancakes felt like too much of an investment. Whipping up the batter isn’t all that bad (unless you’re opting for a fancy meringue kinda batter), but having to babysit each and every puddle of pancake until it bubbles can be pretty irksome (I know i’m not alone on this…you impatient foodies are out there, right?!) and I also suck at pancake flipping so…

…I (happily) settled for oat cookies in the form of a bar (yes, the photographed bars have already suffered a bite or three). Cookies carry the connotation of being unhealthy, so why not morph them into a granola-bar inspired thingy majig and confidently chow them down under the gaze of your cookie-hating critics?

You’re going to like these because A) they taste like cookies B) they’re not sickeningly sweet (if that’s your kinda thing I apologize) C) they’re super quick and cheap to make!

1 cup oat flour
3/4 cup rolled oats
1/4 cup natural peanut butter
1/4 cup & 2 tbsps honey or other liquid sweetener
1 chia egg
3 tablespoons melted coconut oil
1 1/2 tsps vanilla extract
1 1/2 tsps ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
3 tbsps unsweetened shredded coconut (for topping)
Chocolate topping~
Scant 1/4 cup coconut oil
3 tbsps cocoa powder
1-2 tbsps honey

Preheat oven to 180 celsius
1. Combine chia and water and set aside.
2. Mix peanut butter, vanilla extract, coconut oil, and honey. Add cinnamon and chia egg.
3. Blend rolled oats into flour. Add oat flour and regular rolled oats to batter along with cinnamon, baking soda, and salt. Stir well until thick (but still moist) batter forms. If it’s too dry for your liking gradually add water/oil/nut milk by the tbsp.
4. Spread out fairly thin on baking paper or oiled tray (about 1/2 inch) and bake for 11-14 minutes (keep a watchful eye). You should smell something divine emanating from your oven.
5. Drizzle chocolate sauce on top and chill in freezer for 15 ish minutes unless you have patience for it to cool in the fridge.

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