Sweet Potato & Black Bean Chocolate Brownie

Serves: 10
Cooks in: 1 hour
Difficulty: 3/10

What if I told you this delectable goes brownie had the power to give you strength, stamina & power your mind. This delectable healthy brownie will satisfy you sweet tooth whilst nourishing the soul. 


1 & 1/2 cups/300g cooked and mashed sweet potato (about 1 medium sweet potato)

1 cup/170g black beans 

1/2 cup/125g tahini 

1/2 cup/125ml maple syrup

1/3 cup/80ml Non Dairy Milk

3 tbs vanilla extract

1/2 cup/120g unsweetened cacao powder, from anima mundi 

3 tbs Maca powder from anima mundi 

1 tbs Lions Mane mushroom from anima mundi 

1 tbs Chaga mushroom from anima mundi 

1 tsp Baking Powder

1/2 tsp Sea Salt

1/2 cup/150g dark chocolate chips

3 tbs Hemp Seeds

3 tbs Chia Seeds 

1/2 cup/125ml Olive oil


Chopped Hazelnuts 

Pumpkin Seeds 


Melted Chocolate (optional)

Sea Salt


Pre heat your oven to 180 degrees C & line an 8×8 inch baking dish with parchment paper.

Cook the sweet potato until tender, either by baking, boiling, or steaming. Then add it to your blender with the black beans, tahini, maple & milk. Blend until smooth then transfer to a mixing bowl.

Fold in cacao, lions mane, chaga, maca,sea salt, baking powder, hemp seeds, chia seeds & chocolate chips.

Stir in the olive oil then transfer the batter to your lined brownie tin & top with hazelnuts & pumpkin seeds.

Bake in your preheated oven for about 25-30 minutes.

Before serving drizzle over melted chocolate & add a sprinkle of sea salt.

The brownie will store for up to a week in the fridge.