100 calorie. Vegan. Healthy. Chocolate- heaven.
The streets were dark as we stepped out of the car. The car park was silent as we hurriedly walked along the concrete path. We stepped in a dusty old shopping mall which felt somewhat empty and neglected. I was uncertain – was it really here, in this place? My eyes grew big as I spotted a small line of people waiting outside one of the only illuminated stores. Kind Kones. We were here.
Kind Kones is probably one of the cutest little dessert stores I have visited. The rows of ice cream flavors, jars of almond flour waffle cones and a line of gluten free desserts was such a welcoming sight. It was hard to believe you could find a place like this in Singapore! The empty shopping mall definitely made it even more deceiving.
It took us awhile to decide what we wanted. I was torn between choosing a pandan gula melaka ice cream or the chocolate sorbet or the passionfruit sorbet and even the peanut butter & jelly one. They all looked amazing! I am awful at making decisions, Zoe is just as bad as I am. After 5-10 long hard minutes of staring and debating, I finally settled on my choice.
I watched as the waiter brought around our orders: pandan gula melaka ice cream, chocolate sorbet and last but not least the sweet potato brownie piled high with a creamy chocolate sorbet. It was hard to believe that any of these amazing-looking dessert was gluten free, vegan AND made from unrefined sugar! 
You can probably guess where this post is going by now. Of course, of course…I spent the rest of the evening searching for sweet potato brownie recipes online! I just couldn’t resist another challenge – making our own “VEGAN Sweet Potato Brownies”. Now, sweet potato brownies are pretty common. I’m not claiming it to be something ultra-special, but trust me, this recipe is VERY special! Disclaimer here: I’m usually not too keen on making “vegan” desserts because I find that in order to replicate the use of eggs I have to use a ton of flour or coconut oil. However, this time I was determined to make this one work. So for all of you vegan friends/readers out there, this recipe is for you! After 4 unsuccessful tries, 64 slices of brownies, 10+ taste testers and 4 weeks with an insane amount of dirty dishes/breakdowns in the kitchen,we finally nailed it!
Not to mention we managed to keep it at 100 calories per slice, delicious, brownie-like AND even better than “Kind Kones” original!
- DRY:
- 6 tbsp oats (gluten-free, if needed)
- 4 tbsp good quality cocoa powder
- 1 tsp baking soda
- ¼ tsp salt (omit if your nut butter is salted)
- ¼ cup semisweet chocolate chips
- WET:
- ¾ cup sweet potato, mashed (about 1 sweet potatoes)
- ⅓ cup natural nut butter of choice
- 7 tbsp maple syrup
- 2 tbsp chia seeds
- 1 tsp vanilla
- For the Sweet Potato Mash: Preheat oven to 400F.
- Wash, then pierce all sides of the sweet potatoes with a knife. Bake for 40 minutes or until soft. Allow to cool completely. Peel and mash the sweet potatoes. Measure out ¾ cup.
- Preheat oven to 350F.
- Chia Egg: Mix the chia seeds with 4 tbsp of water. Set aside for 5 mins or until it thickens.
- Oat Flour: Add oats in a blender and blend till fine.
- Mix in the cocoa powder, salt and baking soda. Transfer to another bowl and set aside.
- In the blender, add all the wet ingredients - sweet potato, nut butter, maple syrup, chia egg, vanilla and blitz till smooth (until chia seeds is completely blended in).
- Add in the dry ingredients and blend till smooth.
- Line a 8 x 8" pan (or 7" cake pan) with parchment paper and pour in the batter.
- Distribute the chocolate chips on top evenly, and press down slightly.
- Bake for around 25-30 mins or until knife comes out clean. (Check earlier and then bake longer if needed)
- Serve warm with ice cream! If you are serving later, you can reheat it by covering with foil and bake at 350F for 5-10 mins.
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