Sweet Potato Brownies
Course: DessertServings
12
servingsPrep time
5
minutesCooking time
30
minutesTotal time
35
minutesRecently I’ve been making these sweet potato brownies for my sweet tooth and to keep it as less processed as possible, I use finely chopped medjool dates instead of maple syrup. I find the sweetness from chopped medjool dates is just enough for these brownies. Let me know if you try this recipe!
Each piece (per 46 grams) is only 80 calories, Fat: 1.4g, Carbs: 16.8g, Protein: 2.2g
Ingredients
1 cup mashed sweet potato (pre-baked)
1/2 cup oat flour
*6 pitted medjool dates finely chopped
1/3 cup cacao powder
1/4 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1/2 cup unsweetened plant milk (I used soy)
1 tbsp vanilla extract
1/4 cup vegan chocolate chips
Directions
- Preheat oven to 350 F. Mash sweet potato. Combine all dry ingredients in one bowl and add all wet ingredients in another bowl. Pour wet into dry. Add about half of chocolate chips into the mixture. Pour mixture on to a non-stick 8×8 baking dish, sprinkle remaining chocolate chips on top. Bake at 350 F for 30 minutes. Let it cool completely before cutting and enjoy!
Recipe Video
Notes
- Feel free to serve with vegan vanilla ice cream on top.
- If you don’t want to use dates for this recipe: use 1/3 cup maple syrup and 2 tbsp plant milk.