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Vegan Chocolate Brownie with Sweet Potato

Preparation Time
Up to 1 hour depending on how you choose to cook the beetroot

Cooking Time
25 minutes

10 - 12

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Sugar Free, Dairy Free, Vegan, Vegetarian


  • 75g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 2 tbsp. organic cacao nibs
  • 100g dried apricots
  • 100g Medjool dates
  • 100g Lucy Bee Coconut Oil, melted
  • 250g cooked beetroot
  • 250g cooked sweet potato
  • 100g ground almonds
  • 100g gluten free self raising flour
  • 50ml Lucy Bee Coconut Milk


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Line a 24 x 33 cm tin.
  3. To cook the sweet potatoes, I like to bake them in their skins then leave them to cool and the skin easily peels away in your hands (I even freeze them like this and add to soups or use in this recipe).
  4. To cook the beetroot, wash off any dirt and place in a saucepan with a lid. Cover half-way up the pan with water and bring to boil. Turn down so water is simmering then cover and cook for about an hour, it depends on how big the beetroots are. Alternatively peel the beetroots, cut into cubes, mix with melted Lucy Bee Coconut Oil and roast in the oven for about 40 minutes.
  5. In a food processor add the melted Lucy Bee Coconut Oil, apricots, dates, chopped beetroot, sweet potato, Lucy Bee Cacao Powder, Lucy Bee Coconut Milk, blitz until a puree mixture.
  6. In a large bowl mix together the cacao nibs, ground almonds, flour and pureed mixture.
  7. Place the mixture in the tin, spread evenly and place in the oven for 20 - 25 minutes - check by sticking a knife in the middle of the brownie it should come out clean.

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