Chestnut Free Vegan Sweet Potato Brownies with Coconut Flakes and Sea Salt

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.5

(27)

Chestnut Free Vegan Sweet Potato Brownies with Coconut Flakes and Sea Salt

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Ingredients

16 servings

For the brownies

1 cup mashed sweet potato (from about 1 medium sweet potato, baked or steamed)
⅓ cup coconut oil, melted
¾ cup organic cane sugar
1 tsp vanilla extract
½ cup unsweetened cocoa powder
½ cup all-purpose flour
½ tsp baking powder
¼ tsp fine salt
½ cup vegan chocolate chips

For the topping

⅓ cup unsweetened shredded coconut flakes
½ tsp flaky sea salt

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
If you haven't already cooked the sweet potato, pierce it several times with a fork and microwave on high for 5–7 minutes, turning once, until completely tender when pierced. Let it cool slightly, then scoop out the flesh and mash with a fork until completely smooth — you need 1 cup of mash with no lumps.

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