Fudgy Vegan Brownies
Makes 16 portions
15 Minutes plus 2 hours chill time
300g of pitted medjool dates
150g of pecan nuts, plus 12 reserved pecan nuts for decoration
3 tbsp of cocoa powder
3 scoops (108g) of Chocolate Vega® Essentials or Chocolate Vega® Clean* Protein
2 small cooked sweet potatoes
Add the pecan nuts to a food processor and blend into a flour.
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.
Blend everything together into a smooth mixture.
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.
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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