Last updated - ; Published - By Rhian Williams 26 Comments
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These Sweet Potato Brownies are seriously indulgent, rich and fudgy and secretly healthy! They're also very nutritious, perfectly satisfying and don't taste of sweet potato! They're a good source of protein and fibre and are vegan, gluten-free, refined sugar free, date-sweetened, grain-free and oil-free too. They're an easy dessert that requires just one bowl (food processor) to make!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Cook the sweet potato.
- Add the cooked sweet potatoes,soaked and drained dates, cocoa powder, almond butter, salt and plant-based milk to afood processororblender.
- Whizz until completely smooth.
- Add the ground almonds (almond meal) and baking powder.
- Blend again briefly to combine.
- Transfer the batter to asquare baking tin.
Tip:Line the tin with greasedbaking paperto make it easier to remove the brownies after.
- Bake in the oven for 25 minutes.
- Leave to cool slightly before cutting into squares!
Substitutions you can make
- You can replace the sweet potato with pumpkin (use my Vegan Pumpkin Brownies recipe).
- You can use any type of nut or seed butter - almond butter, peanut butter, cashew butter, sunflower seed butter etc.
- You can use any type of plant-based milk-almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- You can replace the ground almonds with ground hazelnuts or ground walnuts.
How long do these Sweet Potato Brownies keep for?
These Sweet Potato Brownies keep covered in the fridge for up to a few days- the taste or texture remains unchangedwhich means they're great for meal prep and making ahead for entertaining.
More vegan chocolate recipes
- Mississippi Mud Pie
- Chocolate Truffle Cake
- Black Bean Brownies
- Chocolate Baked Donuts
- Chocolate Truffles
- Avocado Brownies
- Beetroot Brownies
Not a fan of chocolate?
Try my Sweet Potato Blondies instead!
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Sweet Potato Brownies (Vegan + GF)
These Sweet Potato Brownies are seriously indulgent, rich and fudgy and super easy to make. They're also very nutritious and perfectly satisfying!
4.70 from 26 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: sweet potato brownies, vegan chocolate brownies, vegan gluten-free brownies
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 16
Calories: 154kcal
Author: Rhian Williams
Ingredients
- 500 g (17.5 oz) sweet potatoes , peeled and diced
- 200 g (1 ⅛ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
- 50 g (½ cup) cocoa powder
- 2 tablespoons smooth almond butter (or sub peanut butter)
- 180 ml (¾ cup) unsweetened almond milk (or sub any other plant-based milk)
- Pinch salt to taste
- 200 g (1 ⅔ cup) ground almonds (almond meal) * (or sub ground hazelnuts or walnuts)
- 2 teaspoons baking powder (ensure gluten-free if necessary)
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the sweet potatoes in a saucepan and cover with water.
Bring to the boil and simmer on a low heat for 15 minutes, until soft enough to gently pierce with a fork.
Drain the sweet potatoes and drain away the water from the soaked dates.
Place the cooked sweet potatoes, drained dates, cocoa powder, almond butter, almond milk and salt in a food processor or blender.
Blend until completely smooth, mixing it around a couple of times if necessary.
And the ground almonds and baking powder and blend briefly just to combine.
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper -I used a 23cm/9inch square baking tin.
Bake in the oven for 25 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!
Leave to cool before cutting into squares.
Keeps covered in the fridge for up to a few days.
Video
Notes
*You can alternatively usealmond flour.
Nutrition Facts
Sweet Potato Brownies (Vegan + GF)
Amount Per Serving
Calories 154Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 33mg1%
Potassium 300mg9%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 9g10%
Protein 4g8%
Vitamin A 4435IU89%
Vitamin C 0.7mg1%
Calcium 87mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Tia
Do you use fan or conventional oven?
Reply
Rhian Williams
A fan!
Lea
Dear Rhian,
Is there anything i can use to substitute for the pitted dates? Thank youReply
Rhian Williams
Hm I'm not sure to be honest, they're quite necessary for texture. Potentially some melted chocolate could work...
Lea
Can it be fresh dates? Thank you
Reply
Rhian Williams
Yes!
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