These no-bake brownies are rich, fudgy, and bursting with wholesome ingredients. A perfect balance of taste and nutrition, these treats deliver a boost of vitamins, minerals, and plant-based goodness in every bite. P.S if you want to follow along with Megan, check out her recipe video here.
Ingredients
BASE:
- 130g pecans or nuts of your choice
- 50g rolled oats
- 40g cocoa powder
- 60g chocolate chips (plus extra for frosting)
- 18-20 Medjool dates
- 250g peanut butter (or nut/seed butter of choice)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- Good pinch of salt
FROSTING:
- 200g sweet potato, cooked and peeled
- 150g 70% dark chocolate
- ¼ cup melted coconut oil
- ⅛ teaspoon fine sea salt
- extra spices such as cinnamon, cardamon, ginger (optional)
Method
- Add the dates, oats, cocoa powder, pecans, peanut butter, vanilla extract and optional cinnamon to the blender and blitz until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
- Add your chocolate chips once the mixture is ready and fold through with a spatula.
- For the frosting, melt the dark chocolate with the coconut oil on the stove. Once melted, add to a blender with the sweet potato, salt and cinnamon or extra spices (if using) and blend until smooth.
- Transfer to a bowl and cool in the fridge for 15-30 minutes.
- Once cooled, coat the raw brownies with the sweet potato frosting and serve.
*If you don’t have any cooked sweet potato (we always use leftovers) you can either microwave your sweet potato on high for 10 minutes or until soft, or bake in the oven at 200°C for 25 – 30 minutes or until tender.
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