Ferrero Rocher Brownie
A comforting, chocolaty brownie made with sweet potato and lots of love. A great vegan and gluten-free option for afternoon snack or dessert.
- 800 gr sweet potato
- 100 gr olive oil
- 12 dates
- 50 ml plant-based milk
- 140 gr rice flour (or wheat flour if not gluten-free)
- 80 gr almond flour (or oat flour i.e. grounded oats)
- 80 gr finely chopped hazelnust
- 80 gr cocoa powder
- 1 pinch salt
- hazelnut butter
- plant-based milk
Preheat the oven at 180ºC. Line a baking tray with baking paper.
Peel and chop the sweet potato into cubes. Boil until soft.
Blend all wet ingredients in a food processor.
Add the dry ingredients (except the chopped hazelnuts). Blend until you get a smooth texture. The texture will be slightly thicker than a regular brownie.
Pour in a bowl and add the chopped hazelnuts (save a handful for serving). Add the batter to the pre-lined baking tray. Bake for 45 mins.
Let it cool down before removing from the tray. To serve, mix the hazelnut butter + plant-based milk until you get a runny silky consistency. Drizzle over the brownie and sprinkle the chopped hazelnuts that you saved.
This brownie is a true heart warmer.
Smooth, rich and crunchy. Covered in a silky layer of hazelnut butter and a crunchy layer of hazelnut pieces too.
We prepared this dessert to take to a lunch with friends and everyone really loved it. Typically brownie is served with ice-cream, but we had a homemade apple compote in the fridge and decided to serve it along with the cake.
The idea for this recipe came from La Gloria Vegana, a beautiful plant-based food blog.
If you try it out, let me know how it turned out!