Deliciously chocolaty, soft and moist: a rather unusual combination of ingredients makes great, Gluten-free and Vegan Sweet Potato Brownies
Hello dear ones,
Do you know sweet potato brownies? May sound strange at first. But the result is more than convincing! Although the sweet potato brownies are sugar-free, gluten-free and vegan, without eggs, butter, flour, and milk, they taste deliciously luscious.
So if you're ever in the mood for some delicious yet healthy brownies, you should definitely give my recipe a try.
About this recipe
Now, unfortunately, healthy sweet potato brownies are not my invention. Most of the recipes are based on the recipe from "Deliciously Ella".
However, I changed the original a lot, because I didn't like a lot of things in it. For example, my brownies are sugar-free in the sense that I also didn't use any (alternative) sweeteners like maple syrup.
Taste and Occasion
What I particularly like about my sweet potato brownies is their consistency, even though they are with no sugar, eggs, flour, or butter. So really nice and chewy and "crunchy." Just like the vegan almond paste brownies. I love it!
The icing on the cake is the velvety chocolate topping. You can make the foundation yourself using our almond paste recipe (or use a store-bought alternative).
You can't really say that the sweet potato brownies are low-carb. But with the good ingredients still healthier than classic brownies. Wholesome, plant-based, sugar-free, gluten-free (with suitable flakes).
Sweet potatoes have been all the rage for a while now. But even if you don't love them normally - like me - these brownies with sweet potatoes are worth a try. They don't taste like vegetables. Promise! Only the subtle sweetness and great texture of the puree come into play.
Instead, just the sweetness from fruit - dates, and banana. In addition, my alternative is much more chocolaty. And also got a heavenly creamy topping 🙂 .
How to make the Sweet Potato Brownies
So how do you make sweet potato brownies? As we have removed all the standard ingredients from the common recipe, we need alternatives: in addition to vegetables and fruits, there are oatmeal, almonds, oat milk as well as coconut oil, among other ingredients.
First, cut the sweet potatoes into small cubes and boil them in a little water for about 10 minutes until soft, then drain the water. Then soak the dates in a little hot water and drain the water after 5 minutes.
Now it's time to mash the banana. And in the next step also the slightly cooled sweet potatoes together with the dates and the already mashed banana puree.
Now preheat the oven to 175°C / 350°F. We bake the muffins in a small baking pan (about 8*10 in), you can now line it with baking paper.
Add the almonds, coconut oil, oat flakes and cocoa to the pureed ingredients and puree everything very finely in a food processor. At the very end, add the baking powder to the dough.
A special chocolate cake without flour, butter, eggs and industrial sugar - super delicious and suitable for vegans and allergy sufferers.
Pour the batter into the prepared pan and smooth it out. Now bake the brownies for about 35 minutes. Let them cool down in the pan and put them in the fridge.
While the brownies are cooling, you can work on the topping: soak the dates in about 100 ml of hot water, let them soak for 10 minutes, and then drain the water. The dates must be nice and soft. Puree them to a soft purée and mix them with the almond paste, cocoa, and oat milk (of course you can do this while pureeing).
Now take the cool brownies out of the fridge and spread them with the topping.
And you're done, and abt super-delicious brownies. They keep best in the fridge.
Another important tip from me: please use soft dates or fresh dates, not dried ones. You will taste the difference, the fresh dates are pureed like caramel 😉 .
Sweet potato brownies
For the brownies
- 450 grams (3 ½ cups) sweet potatoes, peeled
- 130 grams (4 ½ oz) dates, soft dates or fresh
- 100 grams (3 ½ oz) banana, very ripe
- 100 grams (3 ½ oz) ground almonds
- 2 tablespoons coconut oil
- 80 grams (3 oz) oatmeal ground, gluten-free optional
- 3 tablespoons baking cocoa
- 2 teaspoons baking powder
For the optional topping
- 60 grams (2 oz) almond paste
- 100 grams (3 ½ oz) dates, soft dates or fresh ones
- 1 ½ tablespoons baking cocoa
- 1 tablespoon oat milk, or almond milk coarse
- Boil sweet potato cubes in a little water until soft, about 10 minutes. Drain water. Soak dates in a little hot water, also drain after 5 minutes. Mash the banana. Mash the slightly cooled sweet potatoes with dates and banana puree.
- Preheat oven to 175°C / 350°F. Line a small baking pan (approx. 8x10 inch) with baking paper.
- Add almonds, coconut oil, oatmeal and cocoa to the pureed ingredients and finely puree everything in a food processor or similar. Finally, add the baking powder.
- Pour batter into the pan and smooth out. Bake for about 35 minutes. Let cool in the pan and put in the refrigerator.
- For the topping, soak the dates in about 100ml hot water. Let steep for 10 minutes, drain. Puree dates and mix with almond paste, cocoa and oat milk. Spread brownies with the topping. Store in the refrigerator.
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