Chocolate sweet potato brownies are soft and fudgy, high in protein and fiber, and full of nutrition thanks to sweet potato. Just 4 main ingredients are needed for this dairy-free and naturally gluten-free dessert. Bake it or make it no bake.
1cupoat flourbuy oat flour or grind rolled oats in blender or food processor
¼cupdairy free milk
½cupbrown sugarOr use ¼ cup date paste
½teaspooncinnamon
½teaspooninstant coffee granulesoptional
¼teaspoonsalt
1teaspoonbaking powderonly necessary if baking these brownies
Instructions
Prep Work
Line a loaf pan with parchment, overhanging on the sides.
Make Brownies
Add all ingredients to a bowl or food processor.
¾ cup sweet potato puree, ¼ cup unsweetened apple sauce, ¼ cup cocoa powder, 1 cup oat flour, ¼ cup dairy free milk, ½ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon instant coffee granules, ¼ teaspoon salt
Bake: Add 2 teaspoon of baking powder into the batter. Pour the batter into a parchment-lined loaf pan, sprinkle with chips. Bake at 350 for 25 minutes. Cool and slice.
1 teaspoon baking powder
No-Bake: Pour batter into a loaf pan. Sprinkle with chocolate chips. Chill in the freezer for 30 minutes or until firm enough to slice.
Storage
Store the sweet potato brownies, baked, sealed and in the refrigerator for up to a week. If they are no bake, freeze them in a sealed container and eat as you want. For either baked or no baked, they freeze well for three months. Let them come to room temperature to thaw.
Video
Notes
1. You need to use canned sweet potato puree. While you can puree a fresh baked sweet potato, it will probably end up too watery or too chunky for this recipe. I use this brand but you can use your favorite, just be sure the ingredients are only sweet potato. Pumpkin puree also works - not pumpkin pie filling.2. You can swap the apple sauce for banana.3. If you make them no bake, you can chill in a loaf pan and slice, or spoon them into mini cupcake cups to make bite-sized brownies.