Recipe by
Ingredients
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6 servings
6 servings
Canned chickpea
Sweet potato
Chocolat noir 80%
Coconut oil
Coconut flour
Cinnamon
Vanilla
Walnut
Instructions
Grease a baking dish with a little coconut oil, line it with parchment paper and preheat the oven to 180 °C.
Boil the sweet potatoes until soft. Mash the chickpeas, then mix in the sweet potatoes, coconut flour, melted chocolate, cinnamon, vanilla and coconut oil.
Add the chopped walnuts and stir to combine.
Spread the batter in a shallow dish and prick the surface with a fork.
Bake for 30 minutes at 180 °C.
Pavlina's tip
Chill the brownies in the fridge so the chocolate firms up. Serve with coffee, or for breakfast with yogurt and banana slices. Vegan and gluten-free.
