October 31st, 2017
Celebrate World Vegan Month with these warm, gooey sweet potato chocolate brownies served with a heap of banana-based ice cream and a generous drizzle of coconut salted caramel. It’s terribly indulgent, completely vegan and refined-sugar-free, made with planet-loving ingredients and absolutely delicious.

Vegan Sweet Potato Chocolate Brownie with Banana (n)Ice Cream and Salted Coconut Caramel

Ingredients

Brownies

300ml Water

100g Cocoa powder

4Tbsp Coconut oil, melted

150g Coconut sugar, plus extra for topping

300g Sweet potato, flesh – baked, puréed

150g Ground almonds

50g Gluten-free self-raising flour

1tsp Baking powder

85ml Aquafaba (Chickpea water)

1tsp Vanilla extract

1tsp Salt

 

Caramel

100g Coconut sugar

250g Coconut cream (solids from the top of coconut milk tin)

25ml Coconut oil

½ tsp Sea salt, to taste

 

Banana (n)Ice Cream

6 Bananas, over ripened, roughly chopped and frozen

Method

Brownies

  1. Line a square cake tin and set aside.
  2. Bring water to the boil and add cocoa powder, whisking until combined.
  3. Add coconut oil and coconut sugar, whisking until the coconut sugar has dissolved completely, remove from the heat.
  4. Whisk aquafaba at a high speed until frothy.
  5. Add the cocoa mixture to the aquafaba, along with sweet potato and vanilla extract, mixing until smooth.
  6. Finally, fold in the ground almonds, flour, baking powder and salt.
  7. Pour the batter into the tin and sprinkle very liberally with coconut sugar (this will give you your crispy top!) then bake at 170°c for 55 minutes or until the top has begun to crack. Leave to cool slightly before removing from the tin – the brownie will be very soft whilst hot.

 

Caramel

  1. Place coconut cream and sugar in a pan over medium heat, stirring until the sugar has dissolved.
  2. Add the coconut oil, whisk to combine and allow to simmer over a low heat for 20 minutes. The caramel will be rather runny when hot.
  3. Add sea salt to taste and cool.

 

Banana (n)Ice Cream

  1. Place the frozen banana chunks into food processor and blend until a soft-serve consistency is reached.
  2. Return to the freezer for one hour before scooping.

 

To Serve

  1. Nestle a scoop of (n)ice cream beside a warm slice of brownie before drizzling generously with caramel.