Vegan Cinnamon and Salted Caramel Brownies

It’s CHRIIIIISTMAS!!! Starting from today, I will hardly sleep (due to excitement, haven’t you heard, it’s Christmas!!) and probably drink and eat more than I should. Even though this is time to indulge, I’m a firm believer in that you don’t have to make something unhealthy in order to make it tasty. During the Christmas period, most of us are more than likely to eat too much sugar but if want to reduce your sugar intake just a tad this festive season, these indulgent Salted Caramel and Cinnamon brownies might just satisfy your sweet tooth without being super unhealthy! They are dead easy to make and I really find the Cinnamon and Salted Caramel combo delicious, perhaps a slightly unusual flavour combination but it really does work! The core ingredients in this recipe may also sound a bit odd, black beans and sweet potato, but trust me, it works!


What you need

Makes 5 Brownies (serving 2-4 )

1/2 can Black Beans ( I use Mr Organic )

1/2 Large Sweet Potato

3 Dates (pitted)

3 Tbsp Agave Syrup

1 Tbsp Stevia

2 tsp of Cinnamon

5 Tbsp Raw Cacao Powder

1/4 cup coconut oil (40g)

1 tsp Salted Caramel Flavouring ( I bought mine from Morrisons)

1 tsp of Baking Powder

1/2 cup quick oats (40g) ( I use Gluten Free but regular oats are fine too

2 tablespoons ground flax seeds

1/2 cup of grounded almonds

pinch of salt

Cacao Nibs (optional)


How to make them

Start with turning your oven on and set it to 175C.

Peel and cook your sweet potato for about 10 minutes (until its soft but still a little firm) Drain and set to cool. Rinse your black beans and cook them in a pan for about 3 minutes. Drain and set to cool for a minute or two.

Melt your coconut oil until it turns into a liquid, transfer all your ingredients (except your cacao nibs) into a bowl. With a food processor, blend until you get a gooey fully mixed consistency (takes a couple of minutes). Add your cacao nibs whilst stirring your mixture with a spoon so it is evenly distributed.

Use a spatula to scoop your brownie mixture into a lined baking tray (I used parchment paper to line the baking tray.)

Place your tray in the oven and bake for 15-18 minutes. Set to cool for 10 minutes before cutting your brownies up into squares.

And voila, all done, but if you are in a particularly in a chocolate mood, continue reading….

Vegan Cinnamon and Salted Caramel Brownies 

Extra Indulgent Version

Chocolate Sauce

1 tbsp of coconut oil

2 Tbsp cacao powder

1 Tbsp Stevia (optional)

1 Tbsp Agave Syrup



In a pan, heat your coconut oil over a low heat, add all your other ingredients and stir for 20 seconds until fully mixed. Set to cool for a few minutes. Pour over your freshly made brownies and then place them in your freezer for 30 minutes.

Merry Christmas!!


xxx Emelie







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