Vegan Sweet Potato Brownies

Vegan Sweet Potato Brownies

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READY IN 30 min
PREP TIME 15 min
COOK TIME 15 min

A fun way to use leftover sweet potato and it is a rare occasion when a sugar free brownie does not contain dates. Also if you exchange the almond milk for cow's milk or coconut milk it is completely nut free and great to pack into a kids' lunchbox. Enjoy!


  • 3 Tbsp coconut flour
  • 3 Tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 2 scoops vegan protein powder (vanilla or chocolate)
  • 50 g vegan dark chocolate chips or chopped chocolate
  • 1 c cooked sweet potato, pureed (about 1 large sweet potato)
  • 3 eggs, whisked
  • 1/4 c coconut oil
  • 1/4 c maple syrup (or honey or rice malt syrup)
  • 1 tsp vanilla extract
  • 1/4 c almond milk (optional)


  • 1Preheat the oven to 160'C / 325'F. Spray a brownie pan with coconut oil or line with baking paper.
  • 2Combine dry ingredients in a bowl. Now combine the wet ingredients including the sweet potato, but not yet the almond milk, in a separate bowl
  • 3Stir the dry ingredients into the wet and stir until well combined. If the consistency looks to be too thick, add in the almond milk.
  • 4Pour into the baking tray and bake for 12-15 min or until a toothpick comes out clean when inserted into the middel, careful not to keep it in too long because then it could become dry.
  • 5Once done, let it rest for 5 min before cutting. Enjoy!