Super fudgy sweet potato brownies that also happens to be sugar-free, vegan & oil-free. This flourless sweet treat requires only 6 ingredients and 30 mins.
After experimenting with beans in baking ( aka chickpeas in my peanut butter blondies and black beans in my black bean brownies) and having success doing so, I am now more opened minded when it comes to using " weird " ingredients in baking !
And these brownies are my recent obsession.
🎂What do they taste like
Honestly ? They taste as good as, if not better than your normal brownies. The sweet potatoes actually makes the perfect brownie base. Thanks to their buttery texture, these brownies are ultra gooey, moist and chocolate-y.
They may be less sweet than the store bought ones, but feel free to add more dates if you like yours to be super sweet !
🥜What you will need
- The peanut butter can be substituted with any nut butter. ( Hazelnut, almond and cashew works great. ) Make it nut-free by using sun butter instead !
- Rolled oats or quick oats can be used.
🍠Making sweet potato puree
You can use store-bought sweet potato puree to safe time, but it is actually really easy to make your own at home !
Preheat your oven to 200c / 350f. Wash your sweet potatoes and poke holes on them using a fork. Bake them for 30-40 mins, for until they are fork tender. Then, scape off the flesh and mash until smooth.
Alternatively, you can microwave them for 5-7 minutes.
To make this a 30 mins recipe, I like making my puree ahead of time. You can actually even freeze them !
To do so, let the puree cool down, then pre-portion them using freezable containers. They can then be freeze for up to a month !
- Chocolate chips
- Vanilla extract ( about 1 teaspoon )
- Chopped pecans / walnuts
- pinch of salt
🔪How to make
If your dates are dry, presoak them in hot water for 20 mins. Preheat the oven to 180c / 300f.
Place the oats into a food processor and blend until it turns into flour. Set aside.
Place in the rest of the ingredients in and blend until smooth. The mixture should resemble a cookie dough. Add in a splash of water / plant based milk if the texture is too dry.
Transfer the mixture to a lined or greased 8 inch square pan.
Bake it for 20-25 minutes, or until a toothpick comes out fairly clean. ( A few crumbs are generally ok ! They will continue to firm up during the cooling process. )
Let it sit in the pan for 10 mins before transferring them to a cooling rack. Once they had cooled down, you can now slice them and enjoy !
❄ Storing + Freezing
These brownies can be kept in a sealed container in the fridge for 4-5 days.
They freeze well too ! To freeze them, place them in freezable containers. They can then be frozen for up to 3 months.
To reheat them, let them thaw in the fridge overnight. You can then choose to enjoy them cold or reheat them in the oven at 350c for 5-10 minutes, or in the microwave for a minute
🍽 Other healthy vegan desserts
- Quinoa Chocolate hazelnut bliss balls
- Vegan Sweet Potato Brownie Cookies
- Quick and Eggless Low Sugar Peanut Butter Cookies
Vegan Sugar-free Fudgy Sweet Potato Brownies
- Preheat oven to 180c / 350f.
- Place the oats into a food processor and blend until a flour like consistency forms.
- Add the rest of the ingredients into the food processor and blend until smooth. The texture should resembles cookie dough. Add more water / milk, if needed.
- Place the mixture into a lined / greased 8x8 square pan. Top it off with chocolate chips, if using. Bake it for 20-25 minutes, or until the top is set and a toothpick comes out fairly clean. It is ok to have a few crumbs on the toothpick as the brownies will continue to firm out after removing it from the oven.
- Let it sit in the pan for 10 mins before transferring it to a cooling rack. Let it cool down completely before slicing and serving it !