Carob Brownie

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Dense and fudgy, you would never guess these are vegan, low fat, grain free and sugar free! These truly are “guilt free!” You have to try them! I made both the brownie and the icing on the thin side. If you want a thicker brownie, double the recipe. Also, the icing helps to sweeten the brownies, so if you want a sweeter brownie with a thicker icing, double up on the icing!

Ingredients (9 large brownies)

For the Brownies

  • 1/2 c carob powder
  • 1/2 c chestnut flour
  • 1 3/4c mashed sweet potato (about 2)
  • 1/2 t cinnamon
  • 1 t vanilla
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/3 c walnuts roughly chopped (optional)
  • 1 T ground flax
  • 3 T soy milk (or other non-dairy milk)

For the Icing

  • 2 T tahini
  • 2 T carob
  • 3 T maple syrup
  • water to thin


For the Brownies

  • Mix the dry flours together and then mix it into the mashed sweet potato. I did it by hand, but I think a food processor would do a great job. You want the dough to be quite dry. Like a yeasted bread dough. Press dough into an oiled 9×9 baking dish and bake for 30 minutes at 350 F. Don’t worry if it is a little bit soft, it will harden as it cools.

For the Icing

  • Mix all ingredients together and spread on brownies after they have cooled.

Recipe by healthyvic.

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