Ferrero Rocher Brownie

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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.

Course Dessert, Snack
Cuisine American, Gluten-free, healthy, vegan
Tags brownie, gluten free, healthy, sweet potato, vegan
Prep time 20 minutes
Cook time 45 minutes
Servings 12 slices
Author Silvia Cooks


Wet ingredients

  • 800 gr sweet potato
  • 100 gr olive oil
  • 12 dates
  • 50 ml plant-based milk

Dry ingredients

  • 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


  1. Preheat the oven at 180ºC. Line a baking tray with baking paper.

  2. Peel and chop the sweet potato into cubes. Boil until soft.

  3. Blend all wet ingredients in a food processor.

  4. 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.

  5. 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.

  6. 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!

Bon profit,