Vegan Brownies with Almond Butter

Brownie’s are a Wave Sport and Fitness Favourite. Many a Sunday afternoon has been spent sat around the dining table, developing a new product line or writing another blog when suddenly you need a little pick me up. 


We know they aren’t the healthiest option, but most recipes are equal parts sugar to flour. That’s not the case with these moist, fudgy brownies. Be warned we are now revealing our deeply guarded secret recipe. We use steamed sweet potato to provide a naturally sweet base, coupled with a dash of stevia, honey or maple syrup. We add richness by adding in almond butter which also provides a bit of protein. 


Prep Time; 20 minutes 

Total Time: 50 minutes


  • 250g Sweet Potato, peeled and cut into small chunks
  • 130g Almond Butter
  • 120g Coconut Oil, melted
  • 60ml Stevia / Honey / Maple syrup
  • 2 Teaspoons Vanilla Extract
  • 60g Raw Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Chocolate Chips


Preheat the oven to 180°C. Line a baking pan with grease-proof paper and coat with cooking spray.


Steam the sweet potato until very tender, approximately 8 minutes and drain.


Combine the sweet potato, almond butter, coconut oil, stevia/honey/maple syrup and vanilla in a food processor. Blend until smooth and sift in the cocoa powder, baking soda and salt. Gently blend until the mixture is completely turned through (Lump free).


Pour your mixture into the prepared pan. Sprinkle with chocolate chips. Bake for approximately 30 minutes or until a skewer inserted in the center comes out with a few moist crumbs on it. 


This next part is super important. If you try this recipe then make sure to let the brownie cool for at least 30 minutes. The centre will be incredibly hot!


Once cooled cut into pieces and serve. We recommend storing in the fridge if you have any left over.


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