Vegan Sweet Potato Brownies
Decadent but healthy sweet potato brownies that are super easy to make with just 7 ingredients! Enjoy any time for a snack or serve warm with dairy-free ice cream for a delicious dessert.
Servings: 16
Ingredients
- 1 cup peeled, cooked and mashed sweet potatoes cooked and well mashed sweet potatoes (240 g)
- ½ cup + 2 tablespoons coconut sugar 80 g
- ½ cup drippy almond butter 120 g
- ½ cup plant-based milk 100 g
- 1 tsp vanilla extract optional
- 1 ½ teaspoon baking soda
- 1/4 tsp salt
- 1/3 cup unsweetened cocoa powder 30 g
- ½ cup spelt flour 55 g
- ½ cup dairy-free chocolate chips optional (85 g)
Instructions
- If you don't have sweet potato on hand, you'll need to prepare that first and allow time for it to cool. Either peel, cube and steam for 15 minutes before mashing and cooling or bake in the oven on a baking pan, poked with a few holes, until fork tender. Let cool then scoop flesh out of peel, mash and cool.
- Preheat the oven to 350 °F (180 °C). Prepare an approximately 8-9 inch square baking pan with a light coating of non-stick spray, lightly grease with oil or line with parchment paper.
- Add the mashed sweet potatoes, coconut sugar, almond butter and coconut milk to a mixing bowl and mix well until completely combined and smooth.
- Add the rest of the ingredients and mix until the flour is incorporated. Fold in the chocolate chips, if using. If you're adding anything else, like chopped walnuts, add those now as well. The batter does contain gluten, so try to avoid over mixing. As soon as the flour is incorporated stop mixing and only fold a few times to mix in the chocolate chips.
- Transfer the batter to the prepared baking pan. Sprinkle more chocolate chips over top, if desired. Bake for 25 minutes.
- Remove from the oven and let cool in the pan for at least 15 minutes. The longer they cool, the denser, fudgier and firmer they'll be, so completely cooling in the pan is ideal.
- Slice the brownies and serve as is or lightly warmed with a scoop of your favourite ice cream or whipped cream!
Notes
Coconut sugar can be substituted with cane sugar.
Nut-Free Option: Almond butter can be substituted with peanut butter or for nut-free brownies, sunflower seed butter or tahini.
Storing: Let cool before storing. Store in an airtight container in the fridge for up to 1 week, or freezer for up to 3 months. Ok at room temperature for a couple of days if taking to-go. If frozen, thaw at room temperature or in the fridge or microwave.
Nutrition
Serving: 1brownies | Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Sodium: 47mg | Fiber: 3g | Sugar: 6.5g