Vegan Chocolate Pumpkin or Sweet Potato Brownies
Hazel & Cacao:
Recipe type: Dessert
  • 2 cups wholemeal spelt flour
  • ½ cup cacao powder
  • ⅓ cup coconut sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • ½ cup neutral oil (I used avocado)
  • 1 teaspoon vanilla extract
  • 1½ cups mashed cooked sweet potato or pumpkin puree
  • ⅓ cup + 2 TBSP warm water
  • ½ cup dark choc chips
  • ½ cup cacao powder
  • ¼ cup maple syrup
  • ¼ cup cacao butter
  1. Preheat the oven to 180C and line a square baking tin with parchment paper. Pierce sweet potato with fork and cook in microwave for about 15 minutes or until soft. Remove skin and mash sweet potato flesh with a fork. If using pumpkin, cut off skin and roast, cut in large chunks and roast in the oven for about 20 minutes. Once the pumpkin is cooked process in a food processor until smooth.
  2. In a large bowl combine flour, cacao powder, sugar, baking powder and salt. Add in oil and vanilla. Mix to combine. Add mashed sweet potato and water, mix until just combined and fold in choc chips. The batter will be quite thick.
  3. Transfer the batter into the prepared baking tin and smoothen the top. Bake for 25-30 minutes. Let cool before frosting.
  4. For the frosting, meltdown cacao powder in a saucepan over low heat, remove from heat and stir in cacao powder and maple syrup. Spread over brownies with a spatula. Slice and enjoy.
Recipe by Hazel & Cacao at