- 2 large boiled sweet potatoes
- 1/2 cup almond butter
- 3 tablespoons almond vegetable drink
- 4 Medjool dates
- 3 tablespoons coconut sugar
- 60gm ground almonds
- 35gm pure cocoa powder
- 1 pinch of salt
- 1/2 teaspoon baking soda
- 80 g dark chocolate + 85% cocoa
These healthy sweet potato brownies are soft, gooey, and oh-so-chocolatey. Prepare this recipe for your friends, and thank us later. They are pretty much impossible to stop eating once you taste these sweet brownies. These are naturally vegan & gluten-free; it is very similar to avocado brownies.
Even though sweet potatoes are not the "norm" in a brownie recipe, they make a perfect substitution for your flax eggs. They bind the brownies together and keep them moist and rich in texture. They are a good source of beta-carotene, which is converted into vitamin A in the body. As we all know, vitamin A is vital for maintaining a healthy immune system and helps reduce gut inflammation.
To prepare these delicious sweet potato brownies, you are going to need: mashed sweet potatoes, almond butter, cocoa powder, coconut sugar, gluten-free flour, baking powder, vanilla extract, salt, and dark chocolate chips. You can take these potato brownies on their own, and you can also elevate it with a scoop of vegan ice cream. We recommend coffee and vanilla salted caramel ice cream as a great flavor pairing.
- Start by preheating the oven to a temperature of about 350ºF and line a pan with parchment paper.
- Combine the almond butter, mashed sweet potato, cocoa powder, coconut sugar, flour, baking powder, vanilla extract, and salt in a large bowl. Stir well until smooth batter.
- Next, fold in the chocolate chips and use a spatula to smoothen the top. Bake until the edges looking dry, and the center puffed up; this should take about 35 to 40 minutes.
- Allow the brownies to cool before slice them, or else they will be too soft.