Sugar-Free Sweet Potato Brownies
Add Preferred SourceI love making Sugar-Free Sweet Potato Brownies when I’m craving something chocolatey but want to skip refined sugar. The dates and sweet potato sweeten them naturally, raw cacao provides deep chocolate taste, and orange zest adds a citrus note that brightens everything. They’re fudgy, rich, and have that classic brownie texture everyone craves.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make them for after-dinner treats, meal prep, healthy snacking, and whenever I want chocolate without the sugar crash. They’re great for sharing because they look and taste impressive while being refined sugar-free. They stay fresh at room temperature for about 3 days or in the fridge for up to a week, and they freeze beautifully for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sugar-Free Sweet Potato Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make fudgy, naturally sweetened brownies from scratch
Preheat and Prep Your Pan
Set your oven to 350°F and line an 11″ x 7″ baking tray with parchment paper. I like using this silicone baking mat because it works well here: the brownies won’t stick, and cleanup is effortless.
Soften the Dates
Drop the Medjool dates into a bowl of boiled water and let them sit for five minutes. This softens them so they blend smoothly without any chunks.
Drain them completely before using. If you prefer maple syrup to dates, you can swap in 1/2 cup of maple syrup and skip this step.
Blend the Wet Ingredients
Add the softened dates, sweet potato puree, almond milk, coconut oil, and vanilla extract to a food processor. Blend until you’ve got a completely smooth batter with no date pieces remaining.
A high-speed blender like this one can also handle this step if you don’t have a food processor. For extra richness, stir in 2 tablespoons of nut butter, such as almond or cashew butter, at this stage.
Mix the Dry Ingredients
Combine almond flour, cacao powder, tapioca starch, salt, baking powder, and orange zest in a large mixing bowl. Whisk them together so everything’s evenly distributed.
If you don’t have raw cacao powder, regular cocoa powder works just as well and gives you the same deep chocolate flavor.
Combine Wet and Dry
Place the sweet potato and date mixture into the bowl with your dry ingredients. Stir until everything’s just combined and you don’t see any dry flour pockets.
Don’t overmix or the brownies can turn out tough. For extra chocolatey goodness, fold in 1/3 cup of sugar-free chocolate chips or dark chocolate chips at this point.
Pour and Spread
Pour the brownie batter into your prepared baking pan and spread it evenly with a spatula. The batter will be thick, so take your time getting it into all the corners.
Bake the Brownies
Place the pan in your preheated oven and bake for 25 to 30 minutes. I always use my oven thermometer to help ensure your oven’s actually at 350°F, which prevents overbaking.
The center won’t look fully set, and that’s exactly what you want for gooey brownies with that perfect fudgy texture.
Cool Completely
Let the brownies cool in the pan until they reach room temperature. They’ll firm up as they cool, so resist the urge to cut them while they’re still warm; they’ll fall apart.
Add Toppings and Serve
Once cooled, drizzle melted dark chocolate over the top and sprinkle with extra orange zest if you’d like. Cut into 12 or 15 squares, depending on how big you want them. These refined sugar-free brownies satisfy your sweet tooth and chocolate craving without any of the guilt.
If you’re taking them to a potluck or party, stack them in a portable food storage container with parchment paper between layers to prevent sticking during transport.
Equipment
Ingredients
- 1 cup sweet potato puree 1 cooked sweet potato
- 1 cup medjool dates
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 ¼ cups almond flour
- 3 tablespoons tapioca flour
- ⅓ cup raw cacao powder
- 2 teaspoons baking powder
- Zest of ½ an orange
Instructions
- Preheat the oven to 350°F / 175°C and prepare an 11’’ x 7’’ baking tray with baking paper (or use a silicone baking liner).
- In the meantime, soften the Medjool dates in boiled water for five minutes, then drain them.1 cup medjool dates
- Add softened dates, sweet potato puree, almond milk, coconut oil and vanilla extract into a food processor. Blend until smooth.1 cup sweet potato puree, 2 tablespoons coconut oil, ¼ cup almond milk, 1 teaspoon vanilla extract
- Mix almond flour, cacao powder and tapioca starch, salt, baking powder and orange zest in a large bowl.¼ teaspoon salt, 1 ¼ cups almond flour, 3 tablespoons tapioca flour, ⅓ cup raw cacao powder, 2 teaspoons baking powder, Zest of ½ an orange
- Add sweet potato and dates batter into the bowl with the dry ingredients and stir until combined.
- Pour the brownie batter into the prepared baking tray.
- Bake the brownies for 25-30 minutes. The batter won’t be completely cooked through, but that’s ok. Once the brownies are cool they will harden.
- Let the brownies cool completely before removing them from the tray. Drizzle dark chocolate and sprinkle a little extra orange zest on top (optional!)
- Divide the piece into 12 or 15 small pieces and enjoy!
Notes
- Use soft, fresh dates: Medjool dates that are already soft and sticky blend much more easily than dried-out ones. If yours are firm, the five-minute soak is essential.
- Don’t skip the orange zest: The citrus brightens the chocolate flavor and keeps the brownies from tasting too heavy or one-note.
- Let them cool completely: Cutting warm brownies will give you a crumbly mess. Once they’re fully cooled, they’ll slice cleanly into neat squares.
- Check your oven temperature: These brownies need 350°F. If your oven runs hot, they’ll dry out; if it runs cool, they won’t set properly.
- Flash-freeze for clean storage: Place brownies on a parchment-lined baking sheet and freeze for an hour, then transfer them to a container so they won’t stick together.
- Try different toppings: Swap the dark chocolate drizzle for almond butter, tahini, or a sprinkle of flaky sea salt to change the flavor profile.
Nutrition
How to Store Leftovers
Keep the brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week if you prefer them cold and extra fudgy. For longer storage, wrap individual brownies in plastic wrap and freeze them in a freezer-safe glass container for up to 2 months.
They thaw in about 30 minutes on the counter, or you can eat them straight from the freezer for a firmer, almost truffle-like texture. I like to flash freeze them on a baking sheet first so they don’t stick together in the container.
What to Serve With Sugar-Free Sweet Potato Brownies
They’re rich enough to stand on their own, but they’re also great with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. I like serving them alongside fresh berries or sliced oranges to play up the citrus notes from the zest.
If you’re having people over, pair them with lighter treats like fresh fruit, coconut macaroons, or energy bites. The contrast between the fudgy brownies and something bright or crunchy makes everything taste better.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy vegan dessert recipes.
