Carob and sweet potato brownies with coconut caramel

Author: Julia


Until I moved to Portugal, I did not know carob. For the ones, who never tried: Carob is made out of the dried pod of carob trees, that just grow everywhere in Portugal. It is a traditional replacement for cocoa, which is very popular in the south of the country. The taste of carob is hard to describe: It is kind of rich, a little bitter and in my opinion it does not resemble chocolate that much. By the way: For people, who are allergic to cocoa, carob is a great substitute!

For the preparation of the brownies I decided to use boiled and mashed sweet-potatoes, since they usually give cakes and muffins a very moist and rich texture. Another advantage is, that you do not need so much fat, if you add sweet-potatoes to your batter.

carob brownies

The cherry on top is the coconut caramel, that I made out of soy-milk, dried and shredded coconut flakes, a little bit of sugar and salt. Important: Let the mix simmer for at least 20 minutes, until it is thick as liquid caramel.


  • one
  • boiled and mashed sweet potato
  • one cup of
  • all-purpose flour
  • two table-spoons of
  • oil
  • half cup of
  • water or plant-based milk
  • half cup of
  • sugar
  • half cup of
  • carob
  • teaspoon of
  • baking powder
  • teapoon of
  • vinegar
  • half cup of
  • dried and shredded coconut
  • four table-spoons of
  • soy-milk or another plant-based milk
  • salt


Mix sweet-potato, oil, water/milk, vinegar and sugar (save one spoon for the caramel) until the mix got a smooth texture. Blend in flour, carob powder and baking powder. Mix everything until smooth and pour the batter into brownie-pan. Preheat your oven to 180 degrees celsius and bake the brownies for around 20 minutes. Set them aside and let them cool down.

carob browniesMix soy-milk, a pinch of salt, shredded coconut and the rest of the sugar and pour it into a pan. Let it simmer on low heat for around 20 minutes. Take it off the stove and blend the caramel sauce.

Cut the brownies into small rectangles and decorate them with caramel, carob powder and some fresh berries.




About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.