Sugar-Free Sweet Potato Brownies
Delicious, chewy and zesty, these sugar-free sweet potato brownies are the best vegan treat!
Ingredients
- 1 cup sweet potato puree 1 cooked sweet potato
- 1 cup medjool dates
- 1/4 tsp salt
- 2 tbsp coconut oil
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 1/4 cups almond flour
- 3 tbsp tapioca flour
- 1/3 cup raw cacao powder
- 2 tsp baking powder
- Zest of 1/2 an orange
Instructions
- Preheat the oven to 350F / 175C 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.
- Add softened dates, sweet potato puree, almond milk, coconut oil and vanilla extract into a food processor. Blend until smooth.
- Mix almond flour, cacao powder and tapioca starch, salt, baking powder and orange zest in a large bowl.
- 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
To make sweet potato puree:
It’s best to bake your sweet potato in aluminum foil, as this will reduce the amount of liquid in the puree.
Baking a whole sweet potato may take up to 40 minutes at 400 degrees Fahrenheit (200 Celsius), but you can reduce this to around 20 minutes by peeling the sweet potato and chopping it up first.
Once the sweet potato is tender, let it cool to room temperature before mashing or blending it into a puree.
Nutrition
Serving: 1gCalories: 144kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gSodium: 109mgFiber: 3gSugar: 12g
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