Vegan Sweet Potato Brownies
These fudgy, gooey sweet potato brownies are made with almond butter, cocoa powder, and dark chocolate chips. Vegan and gluten-free.
I decided to create something in honor of two of my favorite things in the world.
I know what you’re thinking, how sweet of me to make something for my husband and Mr. Chow.
This recipe actually celebrates my relationship with sweet potatoes and nut butter — but Chow and the hubs reaped the benefits too.
Mr. Chow (a major fan of sweet potatoes) got a few taters chunks in the process. See, everyone benefits from my love affair with food.
See, everyone benefits from my love affair with food.
I tested them out on some friends this weekend and was quite pleased with their response.
One remarked, “I saw these brownies on your Instagram and I was expecting to be disgusted by the fact that they’re made with sweet potatoes, but actually, they’re REALLY good!”
It’s cool. I’m used to receiving skepticism about my unconventional creations. As long as the end result is a smiling face and a full stomach, I’m happy.
So now that you know that these are delicious, let me fill you in on their health benefits.
Thanks to the natural sweetness of the potatoes, these brownies don’t require a lot of sugar. I used a bit of real maple syrup and chocolate chips, and let nature do the rest.
Sweet potatoes are a great alternative starch for baking, especially for those who are grain or gluten-free. Their rich fiber and phytonutrient content helps support heart health, prevent disease, and keeps blood sugar stable.
Unsweetened cocoa powder adds the chocolatey flavor, and the natural almond butter gives them a gooey, fudgy bite. Almonds, with their cardiovascular disease-fighting benefits, are a fitting addition to this dessert considering it’s American Heart Month.
Flax eggs are the glue that holds these chewy treats together, and keeps them vegan-friendly.
Similar to most of my recipes, these brownies are incredibly easy to make. Just toss the ingredients in a food processor, sweet potato skins and all (hooray for fiber), and pulverize.
Pop em in the oven for 30 minutes and you’re done.
Lazy girl baking at its best.
- 2 tablespoons ground flaxseed
- ¼ cup warm water
- 1 large sweet potato, baked (about 2 cups chopped)
- 1 cup almond butter
- ½ cup applesauce
- ¼ cup oat flour
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup dark chocolate chips (vegan) + more for topping
- Preheat oven to 350.
- Combine flaxseeds and water in a small bowl and let sit for 3 minutes.
- Blend all ingredients except chocolate chips together in a food processor.
- Stir in chocolate chips.
- Pour into a greased rectangular baking pan. Sprinkle with additional chocolate chips.
- Bake for 30 minutes.
- Allow brownies to cool for at least 30 minutes to firm up.*
- Store in the refrigerator.
ps – if you don’t have time to roast/cook your sweet potato, you can use canned sweet potato, or quickly cook your sweet tater in the microwave. If using canned, add an additional 1/4 cup of oat flour. If microwaving, you can ditch the oat flour altogether.
pps – if you’re afraid of microwaves, watch my video: The Truth About Microwaves >>
Wishing everyone a happy, healthy Heart Month!
PIN the recipe >>
Weigh-in: Are you making any sweet treats for Valentine’s Day? What is your initial reaction to sweet potato brownies?!