Juicy brownie for #worldveganday

Juicy brownie for #worldveganday

Hello and welcome to temptation! Some people may think that these ingredients don’t belong in a brownie recipe, but once you’ve tried it one you will be wondering why you never did before. Brownie is definitely on the top three fav food list – and this one is packed with stuff that’s good for you. Hurray! After having made this recipe a couple of times and testing different variations (poor us), this is the final result. This recipe gives about 10 juicy pieces, but if you want a larger cake you might as well double!


Juicy brownie

  • 1 sweet potato
  • 1 tbs almond or coconut flour
  • 4 tbs raw cacao
  • 7 medjool dates
  • 1 tbs maple syrup/agave
  • 1/2 tsp baking soda (natron)
  • (water to adjust consistency)


Peel and boil the potato until its tender. Pit the dates (remove the seeds). Mix together the sweet potato with the dates with a food processor or hand mixer, and add the rest of the ingredients. When it reaches a creamy consistency, pour it over into a springform pan and place it in the oven for 20-30 minutes. It’s done when you can poke a fork into the cake, and it doesn’t stick.


  • 1 banana
  • 1/2 avocado
  • 7 medjool dates
  • 3-4 tbs raw cacao

Pit the dates and add them to a baking bowl together with banana, avocado, and cacao. Blend together with a hand mixer, and leave it in the fridge for 10 minutes. When the cake has cooled down, pour the icing over the cake, and top it with anything that looks pretty and tastes lovely. By the way – the cake tastes even better after a night in the fridge!


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