Sweet potato brownies (vegan, gluten-free, sugar-free)
It seems impossible to enjoy a brownie without feeling guilty afterwards. But with this recipe of sweet potato brownies, evething is possible! They are vegan, gluten-free and sugar free. Plus, super fudgy and delicious! Enjoy!
Ingredients
- 2 medium sweet potatoes
- 1 cup old-fashioned rolled oats
- 1/2 cup plant-based milk
- 10 seedless juicy dates
- 1/2 cup cacao powder
- 1 tbsp baking powder
- 1/3 cup peanut butter
- 1/2 cup coconut oil
- 1/2 cup chopped almonds
Instructions
- Start by baking the sweet potatoes. Make some holes in them and place them in the oven for 30-40 minutes at 200 C / 400 F. Let them cool, remove the skin and mash them.
- Next, into a blender or food processor, add the oats and blend for 1-2 minutes until flour is formed. Set the flour aside.
- Into the same blender, add the plant-based milk and the dates. Blend for a few minutes until combined.
- Transfer the oat flour into a medium mixing bowl, along with the cacao powder and baking powder. Mix everything until well combined.
- Then, add the mashed sweet potatoes, peanut butter, coconut oil, and the date and milk mixture. Stir again.
- Lastly, add half of your chopped almonds and fold in gently.
- Into a baking pan, add the batter and spread evenly. Add the rest of the almonds.
- Bake for about 30 minutes on 175 C/ 350 F. (P.S. if you have an aluminum pan, bake for 40 minutes instead of 30).
- Let the brownie cool completely before cutting and serving. Otherwise, they are going to break apart. Store in the fridge for up to 5 days.
Video
Notes
- The dimension of the pan doesn't matter that much. Just don't use a bigger than 9x9 pan.
- Add chocolate chips instead of almonds if desired.