Desserts Recipes

Classic Vegan Hazelnut Brownies

I’ve been meaning to make a brownie recipe for a while now. Mainly cuz brownies are God’s gift to the people, and I somehow haven’t cooked up a vegan version yet?! If you’ve read my other blog posts, you probably know by now that as a child I used to make myself a little plate with TEN Betty Crocker Two-Bite brownies to munch on in front of Nickelodeon’s finest: 8 Simple Rules (clearly the notion of control and moderation were lost on me). The worst thing is I really thought that abusing brownies was a thing of the past, that I had moved on, I was no longer a certified brownie addict. But what I learnt today was that it wasn’t my control that improved, it was simply that I haven’t had brownies available (Betty Crocker haven’t come out with a vegan alternative yet). I’m ashamed to say that today, I relapsed. So maybe finally cooking up vegan gluten-free brownies was terrible idea, but I’d say it was definitely a learning experience. Note to self: when there is a rack of fresh from the oven brownies in front of you YOU WILL EAT THEM ALL. See? Wouldn’t have known that if I didn’t try. And knowledge is power, so in conclusion, brownies were a great idea. I learnt that I’m just as weak as my 12 year-old self when faced with these chocolatey bad boys, plus they were absolutely delicious. So no regrets. Aaaaand as usual, they’re vegan, gluten-free and refined sugar free, so I miiiight have had too many of em (wasn’t exactly 10 but was like 5…) but at least these ain’t Betty Crocker style. 


Ingredients (makes about 12 small brownies AKA portion for 1):

  • 1 medium sweet potato
  • 5 dates
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 tbsp cashew butter (or any other nut butter)
  • 1/2 cup almond milk (or any milk alternative)
  • 3/4 cup buckwheat flour
  • 3 tbsp pure cacao
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla bourbon
  • handful hazelnuts




  1. Preheat your oven to 250 degrees celsius
  2. Wash your sweet potato and poke holes in it with a fork and put in the oven for about 45 minutes or until very soft
  3. Peal skin off sweet potato (should come off quite easily, if some parts of skin stay on it’s no problem), cut potato into pieces and put in food processor or high speed blender
  4. Reduce oven heat to 180 degrees
  5. Add dates, almond milk, maple syrup, coconut oil and cashew butter to potato and blend until smooth
  6. In a bowl combine buckwheat flour, cacao powder, baking soda, vanilla and hazelnuts
  7. Add your wet sweet potato mixture to your dry mixture and mix well
  8. Line tin with baking sheet and pour brownie batter in
  9. Pro Tip: Scrape any left over sweet potato mix from the blender on top of the brownie mixture and make swirls with a fork
  10. Put tin in oven and leave for 20-25 minutes or until a knife poked in the centre comes out clean.

*What’s great about these babies is that you can really do what you want with them. Replace the hazelnuts for any type of nut, add some chocolate chips in there if you want etc. Choice is yours you got da poowwah!

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