These brownies are gluten and dairy-free, Vegan, low in sugar and high in fiber. They whip up quickly if using leftover baked sweet potato. The soft and chewy texture make these brownies a winner!
If I had a choice between eating a cookie and a brownie, I would choose the brownie every time. I grew up eating only brownies that came out of a box and I loved the chewy soft texture of them. And while I now eat low-sugar, and gluten and dairy free, it doesn’t mean that I have to give up my brownies. These sweet potato brownies are perfect in all the right ways. The only added sugar comes from the dark chocolate chips and they are soft and chewy, making my heart happy!
How to make Sweet Potato Brownies:
Ingredients needed:
1 large Sweet potato (about 1 cup mashed)
1 cup Medjool dates, pitted
1 cup Boiling water
½ cup Unsweetened almond milk
1 tsp Vanilla
½ cup Cocoa powder
½ cup Almond butter
½ tsp Sea salt
1 tsp Baking powder
⅓ cup Oat flour
½ cups Dark chocolate chips, dairy-free
Equipment needed:
Baking sheet
Small bowl
Food processor
Spatula
9 x 9 baking dish
Instructions:
Preheat the oven to 400 degrees. Wash the sweet potato and pierce several times with a sharp knife. Place on a baking sheet and bake for 45 minutes or until soft in the middle. Cool and peel the skin. To save time, this step can be done in advance. The sweet potato can also be cooked in the microwave for about 5 minutes, but the caramelized flavor doesn’t come out when cooked in the microwave.
Turn the oven down to 350 degrees or preheat if the sweet potato is already cooked.
In a bowl, soften the Medjool dates by pouring the boiling water over them. Let sit for a few minutes, then drain the water.
In a food processor, add the remaining ingredients except the chocolate chips. Add the cooked sweet potato and the softened medjool dates.
Puree the brownies in the food processor until smooth. This can take a few minutes, scraping down the sides of the food processor bowl as necessary. The mixture will be thick.
Pour the brownie batter into a 9 x 9 inch baking dish and spread out evenly. Sprinkle the chocolate chips over the brownies if using.
Bake for 30 minutes. Remove from the oven and let rest for 10 minutes before serving. Serve warm and enjoy!
Preheat the oven to 400 degrees. Wash the sweet potato and pierce several times with a sharp knife. Place on a baking sheet and bake for 45 minutes or until soft in the middle. Cool and peel the skin. To save time, this step can be done in advance. The sweet potato can also be cooked in the microwave for about 5 minutes, but the caramelized flavor doesn’t come out when cooked in the microwave.
2
Turn the oven down to 350 degrees or preheat if sweet potato is already cooked.
3
In a bowl, soften the Medjool dates by pouring the boiling water over them. Let sit for a few minutes, then drain the water.
4
In a food processor, add the remaining ingredients except the chocolate chips. Add the cooked sweet potato and the softened medjool dates.
5
Puree the brownies in the food processor until smooth. This can take a few minutes, scraping down the sides of the food processor bowl as necessary. The mixture will be thick.
6
Pour the brownie batter into a 9 x 9 inch baking dish and spread out evenly. Sprinkle the chocolate chips over the brownies if using.
7
Bake for 30 minutes. Remove from the oven and let rest for 10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Servings 9
Serving Size 1
Amount Per Serving
Calories249.24kcal
% Daily Value *
Total Fat12.11g19%
Saturated Fat3.94g20%
Trans Fat0g
Cholesterol0.1mg1%
Sodium237.24mg10%
Potassium497.95mg15%
Total Carbohydrate34g12%
Dietary Fiber6.13g25%
Sugars16.64g
Protein6.27g13%
Vitamin A 5385.01 IU
Vitamin C 0.96 mg
Calcium 156.44 mg
Iron 1.89 mg
Vitamin E 3.65 mg
Vitamin K 2.15 mcg
Thiamin 0.09 mg
Riboflavin 0.2 mg
Niacin 1.19 mg
Vitamin B6 0.16 mg
Folate 19 mcg
Pantothenic Acid 0.56 mg
Phosphorus 177.22 mg
Magnesium 91.25 mg
Zinc 1.46 mg
Selenium 3.26 mcg
Copper 0.47 mg
Manganese 0.82 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Feel free to use other nut butters for the almond butter. Seed butters can also be used.
To make the brownies in less time, bake the sweet potato in advance.
Oat flour can also be omitted from the recipe, but the brownies will be softer and more pudding-like.
Keywords:
Gluten-free, Dairy-free, Low Sugar, High Fiber, Delicious, Healthy
