This vegan buckwheat brownie sandwich is rich, sweet, somewhat healthy, addicting, and insanely delicious. Vegan and gluten-free!
THIS! Vegan buckwheat brownie sandwich with chocolate filling. It doesn’t get much better.
I’ve made this a few times, and every time it’s gone within a day or two. All eaten by me, of course. Sometimes it ain’t so bad living on your own.
The brownie is made from raw buckwheat, cacao powder, dates and vanilla powder. I also added a spoonful of peanut butter because peanut butter just makes everything better. It also helps bind the ingredients together.
For the chocolate filling, cooked sweet potato is blended with cacao powder, maple syrup, peanut butter and a tiny bit of salt. This can easily be modified to your taste buds by adding more maple syrup for sweetness, peanut butter for creaminess and salt to enhance the flavour.
This brownie sandwich is flavourful, sweet, creamy, somewhat healthy, addicting and very delicious. You simply have to try it.
Dare I say it’s not too bad for your health either? Buckwheat has a high level of protein and magnesium, a medium level of fibre and iron and a low level of fat. Similarly, cacao powder also has a high level of protein and fibre (20 and 24 grams per 100 grams, respectively!). It’s also an excellent source of calcium, magnesium and antioxidants. To top it all off, sweet potatoes have an impressive amount of vitamin A.
This brownie sandwich does come with a lot of sugar though, mainly from the dates and maple syrup. But what’s life without a little sugar? Our brains need it to survive after all.
I’m so excited to share this recipe with you! If you try it, please leave a comment, rate it or snap a photo of it and share it with me on instagram using the hashtag #themostlyhealthy.
- 1 cup raw buckwheat (190 g)
- 1/3 cup cacao powder (30 g)
- 1 tbsp peanut butter (20 g)
- 1 cup pitted dates (120 g)*
- 1/2 tsp vanilla powder
- 1 small sweet potatoes (about 120 g)
- 1 + 1/2 tbsp cacao powder (13 g)
- 1 tbsp peanut butter (20 g)
- 2-3 tbsp maple syrup (30-45 g)
- Tiny pinch of salt
Add the buckwheat to a food processor and blend until it has a flour-like consistency.
Add the remaining ingredients and blend again until everything is well combined and it's starting to stick together. If it's not sticking together, add a little water (I added 2 tbsp) and blend again.
Align a baking tray (20 x 20 cm) with parchment paper and press the mixture into it. Make an even layer.
Place it in the freezer for at least an hour to set.
In the meantime, peel and cut the sweet potatoes into small pieces. Boil them in water for 8-10 minutes or until soft.
Allow the sweet potato to cool for a few minutes.
In a food processor, add the slightly cooled sweet potato, cacao powder, peanut butter, maple syrup and salt. Blend until everything is mixed well together and the consistency is smooth. Taste and adjust to your preference - more maple syrup for sweetness, cacao powder for chocolate flavour, peanut butter for creaminess, salt to enhance the flavours.
Take the brownie out of the freezer and cut it into two equal size pieces. Spread the sweet potato filling on one part and place the other part on top to make a sandwich.
Place it in the fridge for at least an hour to set before cutting it into six pieces.
Store in the fridge or freezer.
* if dry, soak in warm/boiling water for 5 minutes