I’ve tried my fair share of gluten free desserts. And I’ll have to admit that most of them fall short. Very, very short. Gluten is a protein found in some grains that helps baked goods hold their shape. It adds to the moisture and elasticity content and makes cakes, cookies, and brownies oh-so delicious. But it is also inflammatory and can be difficult for some people to digest. We are not strictly gluten free, but we try to avoid it or choose alternatives whenever possible.

So let me tell you about these fudgey sweet potato brownies. You will NEVER guess that they’re gluten free, completely vegan (no eggs), refined sugar-free, and made with sweet potato! They were almost, dare I say, even better the next day after living in the fridge overnight. This is a great sweet treat for picky eaters to sneak a whole lot of beta carotene, fibre, and vitamin C into their meals!

Vegan Sweet Potato Brownies

Print Recipe

Vegan Sweet Potato Brownies (GF)

The best melt-in-your-mouth, fudgey gluten free brownies we've ever tasted. And bonus veggie points with the sneaky sweet potato!

Course: Dessert

Servings: 6

Ingredients

Wet Ingredients

• 1 cup sweet potato mash / puree ( a great way to use up the roasted / boiled sweet potato from last night's dinner )
• 1/2 cup maple syrup
• 1/2 cup peanut butter
• 1 tsp vanilla extract
• 2 tbsp coconut oil

Dry Ingredients

• 2/3 cup almond flour ( bob's red mill superfine almond flour always works the best for us )
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup walnuts or chocolate chips to mix in (reserve some for sprinkling on top)

Instructions

• Add all wet ingredients to a blender and process until smooth *If you don't already have precooked sweet potato, see recipe notes*
• Pour the wet ingredients into a mixing bowl with the dry ingredients and stir until incorporated
• Line an 8X8 baking dish with some unbleached parchment paper, and pour in the batter
• Sprinkle with a little extra walnuts / chocolate chips (optional)
• Bake at 350f (176c) for 28-32 minutes
• Once finished, let cool in the pan completely. Store them in the fridge and they're even more fudgey and delicious the next day!

Notes

This recipe works wonderfully with leftover roasted or baked sweet potato. We had some roasted sweet potato from the night before and I simply threw all wet ingredients in a blender to form a paste, and mixed in one bowl with the dry ingredients. It doesn't get much easier than that!

If you don't have precooked sweet potato, just chop some up and boil in a pot until fork tender. Then proceed to add them to a blender with the rest of the wet ingredients. I've heard canned puree could also work too!