Mousse-like Fudge-like Brownie Bites

So, I need to be honest. I’ve never been a huge brownie enthusiast. Growing up, brownies weren’t “a thing” in my country so I don’t have a proper understanding of what constitutes a brownie. When I made this recipe I asked a couple of American friends to try them out and give me their opinions on how these bites compared to typical brownies. Besides the fact that they didn’t think they were sweet enough (which I don’t care much about) they really liked them. To my surprise, most did not expect for the brownies to taste, or feel, the way they did. “It feels like mouse”. “It’s more like fudge”. Apparently, brownies are supposed to be gooey on the inside and a bit hard on the outside. Anyhow, I decided to not commit to a particular name. These are brownie-inspired chocolate bites. They are incredibly moist and delicious. Hope you enjoy them as much as I did.

Ingredients (for 48 squares, less if you want them to be bigger)

  • 1 large sweet potato, cooked and pureed (about 500gr.)
  • Almond milk (200ml.).
  • ½ cup coconut flour.
  • 2/3 cup almond meal (about 1 cup of raw almonds will yield the desired amount of almond meal).
  • ½ cup coconut sugar (you can also use a full cup, but sugar is sugar regardless of where it comes from and I like to keep things on the healthier side).
  • 7 tablespoons of raw cacao powder.
  • 2 tablespoons of coconut oil (and a bit more).
  • 1 tablespoon of cinnamon.
  • 1/3 cup of peanut butter (I make my own with roasted peanuts).
  • 1 (vegan) orange-chocolate bar, flaked.
  • 1/3 cup tahini.
  • ½ cup of dates, softened and pitted.
  • ½ cup walnuts, finely chopped.
  • Salt.
  • Soy milk.
  • Materials: 20x30cm (8×12 inch) pan or baking dish, parchment paper.


  1. Preheat the oven at 180 degrees Celsius.
  2. Dates Caramel: In a food processor or high speed blender place the soften and pitted dates (Tip: you can soften them by soaking them in hot water for about 10 minutes), peanut butter, cinnamon, 2 tablespoons of cacao powder and dash of soy milk. Process and set aside.
  3. Mousse-Fugde-Bownie: In a food processor or high speed blender place the sweet potato puree, almond meal, almond milk, coconut flour, 5 tablespoons of cacao powder, 2 tablespoons of coconut oil, coconut sugar, tahini and a pinch of salt. Process and then transfer to a large mixing bowl. Add the chopped walnuts and ¾ of the chocolate bar flakes. Mix in well.
  4. Line a pan or baking dish with parchment paper. Use the “bit more” of coconut oil to oil the parchment paper.
  5. Poor the mix in the baking pan and even it out with a spatula.
  6. Poor the dates caramel on top of the mix and spread evenly.
  7. Sprinkle the remaining ¼ of chocolate flakes on top.
  8. Put in the oven for 30 minutes. Then, remove from the oven and let cool down.
  9. Once cool, cut into squares and serve at your desired temperature (some people like them really cold).
  10. Store in an air tight container or in the fridge wrapped in plastic film.



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