Easy 5-Ingredient Vegan Brownies


I have to give credit to my mom who introduced me to this recipe last summer. I’ve since made it for every close friend, new friend, co-worker and anybody else I’ve wanted to impress with vegan dishes. To say I’m absolutely addicted to these would be an understatement – they’re light, healthy, easy to make and guaranteed to melt hearts. If there’s one new recipe you try out this month, it’s gotta be these sweet-tooth quenchers.


The base:

  • 2 large sweet potatoes
  • 3/4 cup of cashew or peanut butter (I personally prefer the taste of PB better)
  • 1/3 cup of maple syrup
  • 1/2 cocoa powder
  • 1 tbsp coconut oil

The topping:

  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 4 squares of non-sweet or semi-sweet dark vegan chocolate
  • Handful of walnuts (optional)


  1. Peel 2 large sweet potatoes, cut them up into squares and steam until soft.
  2. When cooled, transfer them into a blender and add all other base ingredients. Blend until smooth.
  3. Line a small baking pan with parchment paper.
  4. Transfer base mix into baking pan and bake for 40 minutes on 350oF. Let cool.
  5. Melt 1 tbsp of maple syrup, 1 tbsp of coconut oil and 4 squares of vegan chocolate in a pan. Pour over the baked base.
  6. Chop a handful of walnuts into small pieces and sprinkle over the brownie batch.
  7. Refrigerate overnight before serving. Keep refrigerated for up to 7 days.

Warning: symptoms of withdrawal might ensue after finishing a batch.

Positive energies always.


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