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Sweet Potato Brownie Bake

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  • prep time - 20 mins
  • cook time - 60 mins
  • total time - 80 mins
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  • serves - 6

Try this beautiful berry and fig extravaganza, on top of a vegan sweet potato brownie bake from the super-talented Samantha Hadadi complete with our scrumptious Form toffee flavoured protein.

This recipe is adapted from Hadadi’s brownie tray bake, so if you’re not much of a decorator you can do away with the cream cheese frosting and berries, and enjoy as it is.



  • 2 medium sweet potatoes, scrubbed
  • 100g block vegan butter
  • 170g dark chocolate, finely chopped
  • 8 tbsp aquafaba
  • 1 tsp vanilla extract
  • 1/2 cup coconut sugar or light brown sugar
  • 2 tbsp maple syrup
  • 6 tbsp plant-based milk
For the dry ingredients
  • 1/2 cup ground almonds
  • 2 tbsp Superblend Chocolate Salted Caramel/Vanilla
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • Large pinch salt
  • 100g dark chocolate chips
For topping`
  • 3/4 cup dairy-free cream cheese
  • 2 tbsp of maple syrup, to taste
  • Assortment of berries and figs


  1. Preheat your oven to 200C, then line a circular brownie tin and set aside.
  2. Place the sweet potatoes onto a baking tray and bake until tender (around 40 minutes). Remove from the oven and set aside to cool completely. Turn the oven down to 180C.
  3. Once your sweet potatoes are cool, heat the butter until melted. Add the chopped dark chocolate, allow to sit for a few minutes, then stir until smooth and completely melted (if it won’t melt, then gently apply a touch more heat until it does!).
  4. Whisk in the aquafaba, vanilla and sugar.
  5. Place the chocolate mixture into the blender, along with one cup of cooked sweet potato, and the plant milk. Blend until completely smooth, scraping down the sides as needed.
  6. In a separate bowl, stir together the dry ingredients. Fold in the wet chocolate mixture, then stir in the dark chocolate chips.
  7. Pour into your prepared baking tin.
  8. Place in the oven at 180C to bake for 24 minutes, or until firm on top but still slightly wobbly. Allow to cool, then transfer to the fridge overnight.
  9. In the meantime, whisk together your cream cheese ingredients, then also place in the fridge to firm. Spread over your cooled cake, and decorate with fruit before serving.

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