Here is one to make vegan sweet potato and tahini chocolate chip brownies.

Great vegan baking is as simple as 1, 2, 3 – just follow a simple and proven recipe. Here is one to make vegan sweet potato and tahini chocolate chip brownies. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line an 8-inch (20-centimeter) square baking pan with parchment paper. In a small bowl, mix together 7 grams (1 tablespoon) of ground flax seeds and 40 milliliters (3 tablespoons) of water and allow it to sit for five minutes. Transfer the flax mixture to a food processor and add 200 grams (1 packed cup) of cooked sweet potato, 140 grams (½ cup) of tahini, 120 milliliters (½ cup) of maple syrup, 30 milliliters (2 tablespoons) of coconut oil, and 10 milliliters (2 teaspoons) of vanilla extract and blend until smooth. In a large bowl, mix together 60 grams (½ cup) of flour, 40 grams (⅓ cup) of unsweetened cocoa powder, 5 grams (1 teaspoon) of baking powder, and 1.5 grams (¼ teaspoon) of salt. Add the dry ingredients to the sweet potato mixture and stir until all ingredients are combined. Fold in 65 grams (⅓ cup) of vegan dark chocolate chips and transfer the batter to the baking pan and smooth over with a spatula. Bake the brownie for 27 to 30 minutes, until the edges appear baked through and the middle is set. Allow it to cool completely prior to slicing and serving.