Brownies are bad for you, apparently. Sweet Potato and Huel brownies, not so much! This super easy recipe has only 5 ingredients and come out perfect every time. At 130 kcal per brownie, they make a delicious and guilt free treat. Or you could just smother them in chocolate sauce at the end, whichever you like! Thank you to Dash from @veganinheart who created these amazing recipes to keep your Huel fresh and fun. We've still got some awesome recipes to come to come, including Rhubarb Crumble, Berry Sorbet and an epic Hazelnut Pancake recipe! Or you could sign up to our newsletter and receive the full, recipe eBook right now. As well as getting all the recipes together, you will also have a beautifully designed book you can always access on your phone or tablet; it even contains the macro-nutrient breakdown of each recipe.
500g baked sweet potato (no skin)
60g Unflavoured & Unsweetened Huel
60g cocoa powder
1½ tsp baking powder
100g maple syrup
1 courgette (optional)
Bake the sweet potato for approximately 1 hour at 220°C / fan 200°C / gas 7. When the texture softens, allow it to cool down.
Turn the oven down to 180°C / fan 160°C / gas 4. Line a baking tin with baking paper.
In a large mixing bowl, add the sweet potato and mash.
Add all of the remaining ingredients and mix together.
At this stage you can add the courgette if you wish. This element is optional, but it does add moisture to the dish.
Bake for about 30 minutes. Take out of the oven and cool in the tin. Cut into squares.
To make it extra rich, melt chocolate or cocoa with a little bit of coconut oil and pour over the brownies, and sprinkle with pomegranate seeds.
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