Sticky Mud Bowl

Vegan Sweet Potato and Chilli Brownie Bowl


Preparation info

  • Difficulty


  • Serves

    6 – 8

Appears in

Who doesn’t love a bowl of chocolate? This is the ultimate mud cake and is decadent and delicious. You can play around with the amount of maple syrup or sugar substitute you use if you want something less or more sweet, and the chilli adds another dimension to this chocolate-filled bowl.


  • 500 grams sweet potato, peeled
  • 12 medjool dates, pitted
  • 1 small courgette, grated
  • 6 tablespoons pure maple syrup
  • 100 grams almond flour (or flour substitute of choice)
  • 2 tablespoons coconut oil
  • pinch of salt
  • 100 grams ground oats
  • 6 tablespoons raw cacao powder
  • ½ teaspoon cayenne pepper
  • 40 grams walnuts, chopped


  • 100 grams quality dark chocolate, broken into pieces (I use 70% dark chocolate)
  • ½ red chilli, finely chopped


Steam the sweet potato in a steamer for about 20 minutes until soft. When ready, allow to cool.

Preheat the oven to 180 °C. Line a 20 cm round baking tin with baking paper. In a blender, add the dates and sweet potato and blend until smooth. If it gets a little sticky, add a dash of water to help it along.

In a bowl, mix together the courgette, maple syrup, flour, coconut oil, salt, oats, cacao powder, cayenne pepper and walnuts. Add the sweet potato mixture and mix everything together. You can use an electric beater, but a wooden spoon will work just as well.

Add the mixture to the baking tin and spread it evenly. Pop it into the oven for 45 minutes. When ready, let it cool for 10 minutes in the tin before removing and allowing it to cool completely on a cooling rack.

Meanwhile, melt the chocolate in a double boiler and add the chilli. Pour the chocolate over the mud cake and spread evenly. Allow to set, then cut into 4 cm squares to share.