Vegan sweet potato brownies
These vegan sweet potato brownies are fudgy, deeply chocolatey, and made with just six simple ingredients. Gluten-free and oil-free, they taste so indulgent that no one will believe there's a vegetable inside.
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Servings: brownies
Equipment
- Conventional oven
- Brownie tin
Ingredients
- 1 cup mashed sweet potato from about 1 medium sweet potato, roasted and mashed
- ¾ cup maple syrup
- 3 tablespoon smooth peanut butter
- ¼ cup coconut flour
- 3 oz dark chocolate dairy-free, at least 70% cacao, melted
- ½ teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F). Line a brownie tin with parchment paper.
- Add the mashed sweet potato, maple syrup, peanut butter, coconut flour, melted dark chocolate, and salt to a blender or food processor. Blend on high until the batter is completely smooth. Alternatively, mash the sweet potato very thoroughly and mix all ingredients in a large bowl until no lumps remain.
- Pour the batter into the prepared brownie tin and spread evenly. Bake for 40–45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake.
- Remove from the oven and allow to cool in the tin for at least 15 minutes before slicing and serving.
Nutrition (Estimate per Serving)
Calories: 228kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 1mgSodium: 198mgPotassium: 349mgFiber: 4gSugar: 24gVitamin A: 6726IUVitamin C: 7mgCalcium: 57mgIron: 2mg
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