Delicious no-bake chocolate sweet potato brownies, high in protein and fiber, and free of dairy and gluten. Very fudgy, refined-sugar-free and full of hidden veggies and only 5 ingredients!
Sweet Potato Protein Workout Brownies (dairy-free, vegan)
Baking sweet potatoes into brownies is nothing new, but how about adding protein so they are a fantastic workout snack, both pre- and post? I’ve tweaked this recipe to add in a nutritional powerhouse ingredient, wait until you see!
How Healthy are Sweet Potatoes?
Sweet potatoes are generally healthy being high in fiber, vitamins and minerals, and having a low impact on raising blood sugar. And they provide carbohydrates – healthy carbs – needed to burn as energy. So I removed the maple syrup and replaced the sweetener with dates which add a slew of nutrition and fiber.
So this makes them truly excellent as both a post, and pre-workout snack. Also, being high in antioxidants, sweet potatoes help reverse muscle damage caused by workout stress. And finally, of course, replace the lost potassium.
Since a solid workout snack depends largely on protein and healthy carbs – adding another nutrient-dense source to this recipe makes sense. But not just any ingredient – I added rolled oats to contribute protein, fiber, healthy carbs and more. They also give the brownie great texture, especially if you soak the oats the prior night.
If you don’t have time to soak though, no worries. It will just add more texture to the mix.
All About Sweet Potato Brownies
This recipe can actually be frozen instead of baked – a wonderful option in those hot summer months. I provide instructions below on either method.
Whether you bake or not, the final flavor is sweet but not very sweet – if you want a sweeter taste, add a tsp of vanilla, a sprinkle of salt, and a pinch of cinnamon. All three will increase the impression of sweetness without actually adding more sugar.
Or, of course, you could simply add more sweetener. And if you like coffee – a few tsp of coffee into the batter will enhance the chocolate-y flavor. So many options, so little time, haha! Enjoy!
And if you are looking for topping options, you could make an icing or just drizzle on some melted chocolate and almond chips like I did here.
Try More Vegan Brownies Here
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Sweet Potato Brownies
- 1 cup sweet potatoes (I used canned - bpa-Free and organic, but freshly baked and peeled also work here)
- 1/4 cup almond flour (or oat flour to make these nut free)
- 1/4 cup cacao powder
- 3 medjool dates (soaked overnight & pitted)
- 1/4 cup gluten-free rolled oats (overnight style - add 2 tbsp of water to the oats and refrigerate overnight. )
- The prior night, submerge the dates in water and create overnight oats. Refrigerate both overnight.To make overnight oats: Add 2 tbsp of water to the oats and stir. If they seem too dry, add another tbsp. Cover and refrigerate overnight. Stir the next day; should be pasty.
- On cooking day:Preheat oven to 350F. (Or don't if you plan to freeze them as a no-bake dessert)Line a 4-inch by 8-inch loaf pan with parchment paper.Stir up the oats. You want a pasty texture - add water if they seem too hard or crumbly but not too much. You don't want watery oats.Rinse and pit the dates.
Prepare Sweet Potato
- Use either canned or cook a large sweet potato, pierced and wrapped in a paper towel, in a microwave on high for 5 minutes or more depending on the size. Remove, peel and process or blend up sweet potato until creamy. Add a few tsps of water if necessary.
- Blend up the sweet potatoes with the dates first. Add in the oats and blend again. Add in the almond flour and cacao powder. If the mixture seems too dry, add in a bit of water. You want a stiff batter, not pourable, more like spoonable.Taste the batter. If it is not sweet enough for you, you can add a tbsp of either coconut palm sugar or maple syrup.
- Pour the mixture into the lined loaf pan, and, if baking, put it in the oven for about 20 minute or until dry on the surface. A knife may or may not come out clean; this is a fudgy brownie.If you are making it no-bake, set covered pan in freezer for about 2 hours before slicing.
Store the baked version in the refrigerator for about 3 days. After that they begin to dry out. The frozen version can last much longer.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.