• 500g baked sweet potato (no skin)
  • ½ cup HUEL powder
  • ½ cup cocoa powder
  • 1.5 tsp baking powder
  • 1/3 cup Maple syrup
  • 1 zucchini (optional - adds moisture)

METHOD

  1. Bake the sweet potato approx 1 hour at 220 C. Once soft, allow to cool down
  2. Heat oven to 180 C. Line baking tin with baking paper
  3. In a large mixing bowl, add sweet potato and mash
  4. Add all the remaining ingredients and mix together
  5. Grate the zucchini and mix well
  6. Bake for 30 mins. Take out of the oven and cool in the tin. Cut into squares
  7. Make it extra rich, melt a chocolate or cocoa with a little bit of coconut oil and pour over the brownies, sprinkle with pomegranates

Recipe courtesy of www.huel.com

Vegan sweet potato brownies

Vegan sweet potato brownies

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