Fudgy Vegan Brownies | sheerluxe.com
Favourites 29
Total Time: 15 Minutes
plus 2 hours chill time
Makes 16 portions


  • 300g of pitted medjool dates
  • 150g of pecan nuts, plus 12 reserved pecan nuts for decoration
  • Pinch salt
  • 3 tbsp of cocoa powder
  • 3 scoops (108g) of Chocolate Vega® Essentials or Chocolate Vega® Clean* Protein
  • 2 small cooked sweet potatoes


  1. Add the pecan nuts to a food processor and blend into a flour.
  2. Scoop the flesh from the sweet potatoes and add to the food processor, along with the two tbsp cocoa powder, pinch of salt, the dates and the Chocolate Vega® Essentials.
  3. Blend everything together into a smooth mixture.
  4. Line a small square deep sided baking dish with parchment paper and spoon in the mixture, squashing this right into the corners and levelling it out with the back of a spoon. Place in the fridge to chill for two hours.
  5. Dust the surface of the brownie with the remaining cocoa powder and cut into 16 small squares. Press a pecan nut into the top of each brownie square to finish.

Recipe and image courtesy of Vega.

*At® Vega, clean means: non-GMO; gluten-free; non-dairy ingredients; suitable for vegetarians and vegans

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