Flourless Vegan Sweet Potato Brownie


Have you ever craved something you have not had before? I get that all the time. Case in point is this flourless vegan sweet potato brownie. I was craving sweet potato brownie one day, even though I’ve never had it before. It was one of those moment when you go “you know what, I really feel like sweet potato brownies today”.

Inception much?! I don’t know it works but it is likely that I saw the recipe either on Instagram, or Youtube, or somewhere in the blogosphere and that planted a seed in my head that kept growing and growing, until it suddenly become a craving.

When I experiment with a new recipe my success rate is usually 70% – which means that three out of ten times I fail. The good thing is, this is not one of those times.

If you like dense, filling brownie that tastes even better the next day, then you will love these brownies. They’re so decadent, filling but won’t make you feel heavy after eating in. They also taste good cold, strangely enough. The mashed sweet potato makes it moist and not too hard when chilled. Just perfect. I hope you give them ago!


P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

Sweet potato brownie

A dense and decadent chocolate brownie with a healthy twist that no one will notice.

  • 1 cup mashed sweet potato

Dry Ingredients

  • 2/3 cup desiccated coconut
  • 1/3 cup oat flour
  • 1/4 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup coconut oil (melted)
  • 1/2 cup peanut butter or seed butter of choice
  • 1 cup non-dairy milk (I use soy)
  • 1 tsp vanilla
  • 1 tbsp vinegar
  1. Preheat the oven to 180C. Line a 26cm rectangular baking pan (brownie pan) with baking paper and set aside.

  2. In a large mixing bowl, mix your dry ingredients.

  3. In a microwave-safe bowl, add all your wet ingredient. Add in your sweet potato and mix until smooth.

  4. Pour your wet mixture into the dry and mix until until a thick, yet smooth batter remains.

  5. Pour batter into lined baking pan and bake for 40-50 minutes, or until a toothpick comes out clean from the centre. Depending on how much liquid you added, you may need to cook it longer.

  6. Remove from oven and allow to cool in the pan completely before frosting and slicing into pieces.
 For firmer texture, leave in the oven (power off) for an hour while the oven is cooling down.

You can add 1/4 cup of dairy-free choc chip for a more chocolatey experience. 

I also like to add some spices like a pinch or cayenne pepper of a tablespoon of spicy latte powder to add a spicy hint.

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The Happy Vegan at San Churros - Passionately Keren

A Sweet Affair – San Churros New Vegan Menu

Churros and chocolate. How can you resist.

A few months ago I had the opportunity to visit San Churros to try their new vegan menu. I’ve been a long time fan of their tasty churros and their delicious dark hot chocolate and so I was really excited to try all the new vegan deliciousness that is now on the menu.

If you have not had Churros before, they are fried-dough pastry snack dusted with sugar originated in Spain and Portugal. Apparently back in their home country they are normally eaten for breakfast – dipped in hot chocolate or dulce de leche (caramel sauce). I don’t think I’ve ever had these for breakfast but I guess, why not… maybe one day.

Anyway, I went, I saw, I ate, and I went to churros heaven and back. I don’t think I ever had quite a sugar-loaded night since the Good Food Month Sweet Festival back in 2008! I’ve never had so much option for dessert since I went vegan almost 5 years ago so it felt really great to be able to indulge in a delicious sweet (or five)…

So without further a do. Here are some of the things that I’ve tried, thank of the lovely team at San Churros.

The Happy Vegan – Handmade churro bowl, rolled in cinnamon sugar, filled with vegan Salted Caramel & Honeycomb gelato, drizzled in dark chocolate, topped with fresh strawberries and smashed Oreo cookies.


Vegan menu at San Churros - Passionately Keren

For the dunking duo – 6 churros and two dip-cups, plus extra strawberries and banana! I had both dark chocolate dip or vegan cookie butter. The cookie butter sauce is silly good!


Vegan Mocha at San Churros - Passionately Keren

Vegan mocha REAL chocolate with fresh espresso – using Dark Chocolate and Bonsoy Milk.


Vegan churros at San Churros - Passionately Keren

Mini churros drizzled with dark chocolate and cookie butter and sliced strawberries and bananas. Game over.

Are you drooling yet? I am… all over again.

It makes me feel so hopeful seeing mainstream food places offering vegan options. It shows that there is a shift, no matter how small, and that a plantbased lifestyle is becoming more and more accessible (and normalised) in today society.

Thank you San Churros

Tomato Soup - Passionately Keren

Fresh Tomato Soup

Tomatoes… or not tomatoes. That is the question.

Truth is, I was looking for a lovely poem on tomatoes on the internet. But I couldn’t find any. At least not one that would emotively describe how beautiful,  and divine vine-ripened tomatoes can be, and and how their scent could make one daydream of slurping a creamy tomato soup on a cold winter day.

The near freezing weather doesn’t feel so bad anymore.

Tomato Soup - Passionately Keren

If you love tomatoes like I do, you’re going to love this soup. Traditionally sour-cream is used to give tomato soup that rich and creamy flavour but since I don’t have vegan sour cream laying around I just used soy milk, and it worked beautifully. If you don’t have any fresh tomatoes, you can also use canned tomatoes. You’d need about 2 x 400g tomatoes for this recipe. However, if you can, do use fresh vine-ripened tomatoes for a fuller, richer tomato flavour.

Tomato Soup - Passionately Keren


Fresh Tomato Soup

A delicious, aromatic and creamy fresh tomatoes soup that will nourish your body and make everything just a little bit better.

  • 2 tablespoons olive oil
  • 1 large brown onions (diced)
  • 5 garlic cloves (minced)
  • 7 medium size vine-ripened tomatoes (chopped)
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 1 vegetable stock cube (I use Massel)
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 2 cups water
  • 1/2 cup soy milk
  1. Heat olive oil in a saucepan and fry the onions over a medium heat until soft but not brown.
  2. Add the garlic, bay leaves, thyme and then stir so that the spices soak up the olive oil. Add the stock cube, salt, pepper and sugar and stir.
  3. Add the tomatoes. Break them up slightly with a wooden spoon and stir. Add water and bring to boil. Reduce to simmer and cover. Cook for 30 minutes.
  4. Take the soup off the stove and allow to cool slightly then remove the bay leaves and thyme sprigs.
  5. Puree soup with a blender (or a hand blender). Transfer back into a pan (if using blender) and heat gently. Add the milk, and season to taste.

Safety tip: For blending hot soups using a normal blender, fill less than halfway, remove your blender lid’s centre insert, and then hold a kitchen towel to cover the top while blending.

Tomato Soup - Passionately Keren

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x