Vegan Peanut Butter Buckwheat Sweet Potato Brownies
These super fudgy sweet potato brownies are made using buckwheat flour. These are super dreamy with peanut butter and coconut oil accents.
Servings: 6 brownies
Ingredients
Blend These:
- ¼ cup peanut butter
- ¼ cup virgin coconut oil
- ½ cup almond milk
- 1 ¼ cups mashed sweet potato, cooked (some skin on ok)
- ½ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoon maple syrup
Dry:
- 1 teaspoon sea salt
- ¾ cup cocoa powder, unsweetened
- 2 teaspoon baking powder
- 1 cup buckwheat flour
- ½ cup whole wheat pastry flour (or similar*) *flour sub: sub with a gluten free blend or try using all buckwheat - not yet tested with these variations.
- fold in: ½ cup vegan chocolate chips
Topping:
- ¼ cup virgin coconut oil, melted
- ¼ cup peanut butter, melted
- more chocolate chips as desired
Instructions
- Preheat oven to 400 degrees. Grease a 7x7 or 8x8 square baking dish. (I used 1 tablespoon coconut oil to grease)
- Add all the "blend" ingredients to a blender or food processor. Blend until silky smooth.
- In a large mixing bowl, combine all the "dry" ingredients. Stir.
- Pour the blender mixture into the dry bowl and stir well until a thick and fluffy batter forms.
- Spoon the batter into the baking dish and smooth.
- Melt the coconut oil and peanut butter toppings in the microwave for about 20-30 seconds. Whip together. Pour this mixture over top the brownie batter. Swirl a bit with a butter knife. Add additional vegan chocolate chips over top if desired.
- Bake at 400 degrees for 25 minutes, or until edges begin to look very crumbly and the center firm. Do a toothpick test to doble check doneness.
- Allow the brownies to cool at least ten minutes before diving into them. Best when cooled at least a half hour, for easiest slicing.