Kate Bradley’s Sweet Potato Brownies With Chickpea Cookie Dough


All vegan, all delicious. Make a batch of these sweet potato brownies with chickpea cookie dough and enjoy a healthy baked beauty.

Or three.

Serves 9 – 12 

For the brownies:
• 2 sweet potatoes, peeled and chopped into 5 cm pieces
• 14 medjool dates, pitted
• 70g ground almonds
• 65g buckwheat flour
• 1 teaspoon baking powder
• 40g cacao powder
• 60ml maple syrup
• 1/2 teaspoon salt
• 125ml plant-based milk

For the cookie dough topping:
• 400g tinned chickpeas, drained and rinsed
• 60ml maple syrup
• 80g almond butter
• 1/4 teaspoon salt
• 90g grain-sweetened chocolate chips

1 Preheat the oven to 180°C.
2 Begin by steaming the sweet potatoes for 10–15 minutes, or until soft. Transfer to a food processor or blender and blitz with the remaining brownie ingredients.
3 Once a smooth mixture has formed, pour the mixture into a lined or greased square 23 cm brownie tin and bake for 20–30 minutes or until a skewer comes out clean. Remove from the oven and allow to cool.
4 To make the chickpea cookie dough, place all the ingredients, except the chocolate chips, in a food processor and blitz until a beautiful cookie dough-like mix has formed.
5 Fold through the chocolate chips.
6 Smooth the cookie dough topping over the brownies in the tin and place in the refrigerator until ready to serve. Cut into pieces before serving.

Recipe courtesy of Kate Bradley, extracted from Kenko Kitchen

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