Sweet Potato Brownies
These sweet potato brownies are a gluten free and dairy-free treat that is so delicious. With its rich and moist taste, you will never guess that the base ingredients is sweet potato and oats! Sweetened only with pure maple syrup, these brownies make the perfect alternative when you crave chocolate. It's also a perfect snack for your kids as this recipe supplements some of the cocoa powder with carob powder for a healthier alternative with less caffeine.
You can enjoy the brownie on its own or topped with coconut yoghurt, berries and mint to create an even healthier dessert that everyone will remember!
These sweet potato brownies are a gluten free and dairy-free treat that is so delicious. With its rich and moist taste, you will never guess that the base ingredients is sweet potato and oats! Sweetened only with pure maple syrup, these brownies make the perfect alternative when you crave chocolate. It's also a perfect snack for your kids as this recipe supplements some of the cocoa powder with carob powder for a healthier alternative with less caffeine.
You can enjoy the brownie on its own or topped with coconut yoghurt, berries and mint to create an even healthier dessert that everyone will remember!
- 2 cup sweet potato puree
- 1 cup maple syrup
- 1 cup almond butter
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup carob powder
- 2 tsp baking powder
- 3 tbsp coconut oil
- 2 pinch sea salt
- 4/3 cup oat flour
- 1 cup berries
- 1/2 cup coconut yoghurt
- 1 drizzle maple syrup
- 1/3 cup mint
- 1/3 cup desiccated coconut
Preheat the oven to 180 degrees. Place peeled, diced sweet potato into a steamer and steam for 15 minutes. Remove and cool.
Mash the sweet potato in a mixing bowl and set aside.
Add the sweet potato puree, maple syrup, almond butter, vanilla extract, coconut oil into a large mixing bowl and stir to combine.
Add cacao and carob powder, sea salt, baking powder and stir to combine. Then add oat flour and stir until a thick consistent mixture is achieved.
Transfer the mixture to a baking pan lined with a baking paper and bake for about 30 minutes until the brownie edges appear slightly dry and a toothpick inserted into the center comes out clean.
Remove the baking pan from the oven and let it cool for another 30 minutes.
Slice the brownies and sprinkle them with desiccated coconut. Serve the brownie on its own or enjoy them with coconut yogurt, topped with berries, mint and drizzled with maple syrup. Leftover brownies (without toppings) can be stored for up to 5-7 days in the fridge or up to 1 month in the freezer.