Summary

Ingredients

• 400 g sweet potato (s)
• 150 g chocolate, at least 70% cocoa content
• 100 g almond (s)
• 150 g suar, or aave syrup
• 1 pinch (s) salt
• 3 tablespoon powder, (egg substitute) or soy flour
• Water, for the egg substitute or the soy flour
• 2 tablespoon flour
• 1 teaspoon Baking powder
• 1 packet vanilla sugar
• possibly soy milk (soy drink)
• possibly margarine, as required
• possibly powdered sugar, as required
• possibly soy yoghurt (yoghurt alternative)

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Instructions

1. For a small baking sheet or a larger baking dish.
2. Bake the peeled sweet potatoes at 200 ° C until tender. Let cool down.
3. Prepare the egg substitute (preferably use high-quality products) and beat well. Soy flour is also suitable, but it is less productive and does not make the dough as fluffy. To do this, mix 3 tablespoons of soy flour and 6 tablespoons of water.
4. Melt the chocolate carefully in a water bath, add sugar or agave syrup, also almonds, flour and baking powder. Spoon the sweet potatoes out of the skin and add to the chocolate mass. If the whole thing is too firm, add a little soy milk. Carefully fold in the beaten egg substitute.
5. Line the baking sheet or form with parchment paper and pour the dough on top. Bake at 170 ° C for about 35 minutes. Chopsticks are definitely an advantage here. After cooling, cut into pieces.
6. If you want a frosting, mix margarine with powdered sugar until a nice cream is created and spread it on the brownies. If you like it fresher, melt 2 tablespoons of margarine in the pot, take the pot off the stove and carefully stir in 1 tablespoon of soy yogurt. Possibly add powdered sugar.