These brownies don’t just taste wonderful, they keep you feeling great from the inside out. That’s a win-win in the treat department in my opinion.

They’re my go-to for an Ayurveda-friendly treat. What makes them Ayurvedic is that the ingredients are chosen for their nutrition content, their effect on our body and energy, and the autumn season that we’re in. They’re packed full of vitamins and minerals which support energy at this colder, more drying time of year so our energy and vibe stays high. And, they’re vegan, gluten-free and dairy-free.

I’ve lost count of how many of these brownies we’ve eaten now in our house. My husband loves them and agrees you would never know these contained very different ingredients to your usual, less-healthy, standard brownies.

Here’s the recipe if these sound like a treat you’d love to get stuck into.

You’ll need a food processor ideally, but it can be mixed by hand.

Makes 16.

Ingredients

Approx. 340g roasted sweet potato flesh (see method)

210ml maple syrup

170g almond butter

1 tsp vanilla extract

1 tsp almond extract

30ml coconut oil or ghee, melted

70g cacao powder

1/2 tsp sea salt

1.5 tsp baking powder

80g oat flour (*see below for how to easily make your own)

Optional extras:

Approx. 60g dairy-free chocolate chips

A handful of halved cherries (thawed frozen cherries work well)

Method

Add your sweet potato to a lined baking tray. It can go in whole if around the right weight or be cut in half or large chunks, with the flesh face down. Bake 180C for approx. 25-30 minutes or until soft to the touch. Remove from oven and, once cool enough to handle, peel away the skin with your hands and set aside.
Line an 8×8-inch baking tray with parchment paper and set aside (or you can use a muffin tin for individual, slightly bigger brownies).
Add all the ingredients to a food processor and blend until combined and smooth. Alternatively, mix together well in a large bowl.
If adding optional extras of chocolate and/or cherries, mix these in by hand once the batter is ready.
Transfer batter to the baking tray or muffin tin and spread into an even layer using a spoon or rubber spatula. Top with extra chocolate chips if desired.
Bake for 28-30 minutes if using baking tray, or 12-15 minutes if using a muffin tin. The edges should be pretty dry and the centre should be springy. Remove from the oven and allow to cool for around 30 minutes.
Enjoy warm or room temperature. They can be stored for up to a week in the fridge (if they last that long!) and are freezable.

*Make your own oat flour easily by adding the required amount of oats to a food processor and mixing until a flour is formed.

Let us know what you think!

Did you make these brownies? If so, let us know how they worked out for you!