Guest recipe: VEGAN BROWNIES !

Each time I check Deliciously Ella’s insta account, I tell myself that I have to try her so famous brownies… but never do! Always thought: it’s too hard, my oven cannot function properly (as I use it at 200°C, it falls to 70°C, so for cakes… it’s the worst thing ever ), I’m too lazy… But I took a pre-Christmas good resolution: going in the kitchen to cook those babies!

Here I share the recipe, found on Ella Woodward website. In fact, it isn’t complicated, rather easy because you only need to steam, then blend everything in a blender and cook with a (good) oven.

I enjoyed them very cold… I found that leaving them 2 days in the fridge before eating (well… devouring would be better said) makes them more chocolaty!


Makes 10 brownies

– 2 medium to large sweet potatoes (600g)

– 2/3 of a cup of ground almonds (80g)

– 1/2 a cup of buckwheat or brown rice flour (100g)

– 14 medjool dates

– 4 tablespoons of raw cacao

– 3 tablespoons of pure maple syrup

– a pinch of salt

Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about  twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!

Ella Woodward photo from–PjblqnRAhXBnRoKHabeCfIQMwgpKA0wDQ&bih=925&biw=1920


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