Fudgy Vegan Brownies (gluten free, AIP, paleo)

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4.86 from 64 votes

Fudgy Vegan Brownies (gluten free, AIP, paleo)

These super easy fudgy brownies are delicious and require only 5 ingredients!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Suitable for Diet: Gluten Free, Low lactose diet, Vegan, Vegetarian

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: servings

Calories: 231kcal

Author: Bea C.

Equipment

Ingredients

75 grams tigernut flour (if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour)
330 grams sweet potato puree (use orange sweet potatoes)
90 millilitres oil of your choice (see notes)
3 Tablespoons maple syrup
75 grams carob powder (or cocoa powder if you are not following AIP)

Weights - Cups

Instructions

Preheat oven to 360° F (180° C)
In a blender combine the maple syrup, sweet potato puree and oil. Blend until combined.
In a mixing bowl, combine the tigernut flour and carob powder. Stir.
Add the wet ingredients to the dry and mix until well combined.
Line or lightly oil a 7x7 inches (18x18 cm) cake pan.
Bake for about 10 minutes. And voilà! Serve when they are at room temperature. Store in the fridge if you have leftovers. They are even more fudgy straight out of the fridge.
Bon appétit !

Notes

Oil of your choice: Personally, I like to use coconut oil which makes the brownies even more fudgy especially once they have been stored in the fridge. But you can also use extra virgin olive oil or any other kind.

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition