Vegan Baking

Vegan Sweet Potato Brownies with Dates

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Average: 4.9 (21 votes)
(21 votes)
Vegan Sweet Potato Brownies with Dates

Vegan Sweet potato brownies with dates - These bites will melt in your mouth!

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
101
calories
Calories

Healthy, because

Even smarter

Nutritional values

Dates not only give the sweet potato brownies a subtle sweetness, but they also provide the body with blood pressure-lowering potassium and blood-building iron. Sweet potatoes provide us with beta-carotene, which on the one hand protects the body from free radical damage as an antioxidant and on the other hand serves as a precursor of vitamin A.

You can also replace the ground almonds in the sweet potato brownies with dates with ground hazelnuts, which brings even more nutty flavor. Instead of sweet potatoes, the vegan brownie can also be made with pumpkin.

1 piece contains
(Percentage of daily recommendation)
Calorie101 kcal(5 %)
Protein3 g(3 %)
Fat5 g(4 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K2.3 μg(4 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate10 μg(3 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8 mg(8 %)
Potassium254 mg(6 %)
Calcium18 mg(2 %)
Magnesium32 mg(11 %)
Iron1.3 mg(9 %)
Iodine1 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.4 g
Uric acid17 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
15
Ingredients
6 dried Date (without pits)
1 Sweet potato (10 oz)
½ oz ground flaxseed (1 TBSP.)
1 ¼ ozs Coconut oil
1 ripe Banana
¼ tsp Vanilla powder (or extract)
1 pinch salt
½ tsp cinnamon
¾ oz dark cocoa powder (3 TBSP.)
1 oz Soy flour (1 TBSP.)
3 ¼ ozs ground almonds
How healthy are the main ingredients?
almondflaxseedflaxseedDateSweet potatoBanana
Preparation

Kitchen utensils

1 Blender

Preparation steps

1.

Cover dates with water and soak for 12 hours, preferably overnight. Drain and drain the next day. Peel and coarsely dice sweet potato and cook in boiling water for about 10 minutes until soft, then drain and drain.

2.

Meanwhile, mix flaxseed with 3 tablespoons water and let swell for 10 minutes. Heat the coconut oil. Grease a high baking tray (approx. 8x10 inches) with 1 tbsp. oil, or line with parchment paper.

3.

Peel banana and coarsely dice. Finely puree drained sweet potato cubes, dates and banana. Mix in vanilla powder, 1 pinch of salt, cinnamon and 2 tbsp. cocoa powder. Mix soy flour with 2 tbsp water and add to puree with remaining coconut oil and flaxseed. Mix in ground almonds and stir until smooth.

4.

Pour the dough onto the prepared baking sheet, smooth it out and bake in a preheated oven at 180 °C (convection oven 350 °F for 45 minutes (test with a stick). Take out, let cool for 15 minutes and cut into 15 pieces. Dust with remaining cocoa powder.