Rich, fudgy, and extra chocolatey! These Sweet Potato Brownies are so delicious and have the added nutritional benefits of sweet potato! In addition, they are sugar, dairy and gluten free and surprisingly easy to make!
These brownies are rich, decedent, chocolatey, flour free, gluten free, with no refined sugars- what is not to like?! They are the perfect guilt-free treat to satisfy any chocolate cravings you may have. These brownies have been requested many times by my dairy/ egg-eating friends who say they think they taste better than any non-vegan brownies they have tried! Try serving with dairy-free vanilla ice-cream, vegan cream (like oat cream) and dark chocolate sauce for an extra treat!
Ingredients
- Sweet Potato– This is the key ingredient that makes these brownies moist and fudgy! They are also a great egg replacement in certain recipes. I peel and boil the potatoes in medium sized piece then blend them in a food processor to make them super smooth. Alternatively, you can bake the potatoes in the oven and scoop out the middle, but ensure they are baked through and completely soft in the centre.
- Maple Syrup– My favourite sweetener due to it being rich in antioxidants and minerals! I used 100% pure maple syrup. It also adds to the brownies’ gooeyness!
- Peanut butter– I love the flavour of peanut butter, but this can easily be substituted with almond butter. I do like to use ‘crunchy’ peanut butter to add some texture to brownies, and with no added sugar or salt.
- Cocoa Powder– For the rich, chocolate flavour, use unsweetened cocoa powder. I often used ‘Hersheys’ cocoa powder, or another good quality brand.
- Oat flour– I LOVE using oat flour as a substitute for all-purpose flour due to it being naturally gluten free, high in fibre and packed with nutrients. I make my own oat flour by blending rolled oats well in a food processor.
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Ingredients
- 2 medium-sized sweet potatoes- boiled and pureed in blender
- â…” cup maple syrup
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 ½ tablespoons plant-based butter
- ½ cup cocoa powder
- â…” cup oat flour
- To serve (optional): Dairy-free cream (I use ‘Oatly’ brand), strawberries or raspberries, vegan ice cream and/or dark chocolate sauce
Instructions
- Preheat oven to 200 deg C (400 deg F). Line a baking dish with parchment paper
- To prepare sweet potatoes, peel and chop in medium sized pieces. Boil until soft. Cool and puree in blender
- Add sweet potato puree, maple syrup, peanut butter, vanilla extract, and melted vegan butter to food processor and blend well
- Add cocoa powder, sea salt, and baking powder and oat flour and blend
- Transfer mixture to parchment-lined baking dish, spread evenly with a spatula and then with fork to achieve an even distribution of batter
- Bake in centre of oven for around 30 mins. A fork inserted into centre should come out mostly clean- edges should be dry and centre not too gooey.
- Remove from oven and allow to cool
- Slice in medium sized pieces
- Can be eaten straight away while still warm or cooled in fridge. Optional: Serve with dairy-free cream (I use ‘Oatly’ brand), strawberries or raspberries, vegan ice cream and/or dark chocolate sauce. Enjoy!