These vegan sweet potato brownies are soft, fudgy and with a delicious chocolate flavor. Plus with no refined sugar, and being gluten free, you have every excuse to enjoy more!

vegan sweet potato brownies with some in stack and others to side

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I imagine this is true for pretty much anyone with kids, but I feel like the words "can I have a snack" are almost constant. True, sometimes they get distracted for a while, but it's still always a few times a day.

I am pretty lucky in that my two are generally pretty happy with some fruit or something else healthy, but if a treat is remotely on offer, you can be sure they'll go for it.

cut pieces of vegan sweet potato brownies on parchment from overhead

These tasty little bites are great for ticking the treat box while still being pretty healthy. They're gluten free, vegan, and even have veggies in them. But don't worry, they are still very much delicious, as tried, tested and approved by a number of discerning kids (and adults).

Healthier brownies

Don't get me wrong, I definitely enjoy a 'real' brownie now and then (and I recommend my mini skillet brownie if you want a small batch). But sometimes they are just too sweet or I feel we should balance out the treats.

These are a great solution: still a great flavor and texture but much better-for-you ingredients.

I previously made some relatively healthy beetroot brownie bites that are both dairy and gluten free. They are tasty, but relatively cake-like so I was keen to make a slightly fudgier brownie that was still on the healthier side.

I was fairly sure sweet potato as a base would give a fudgy brownie, which is definitely did. Dates, too, add that lovely stickiness and also a lot of the sweetness.

I added a little cinnamon which helps enhance the flavor, and if you're up for it, I recommend the optional dash of chili too (think Mexican hot chocolate).

The chia seeds help hold the texture together and give a slight crunch in there. I think you could miss them out if you prefer not to have that, but personally I feel like it makes the texture a little more interesting (and I've yet to have a complaint).

dry ingredients, sweet potato-date puree and chia ready to mix

I had originally thought I would put more almond flour in there, but when I first made them I ran out so ended up with the below which has now stuck.

If you don't have rice flour, you could use another flour (such as more almond, wheat or eg spelt) - you might just want to play around on quantity since different flours absorb differently.

It was love at first bite for us, and they have been pretty well shared with friends since we first made them who also enjoy them.

A bonus of no eggs

One other great thing about these brownies is that since you aren't using eggs, you don't have to worry about cooking them through. Instead, the cooking is more about getting the texture you like.

They will almost certainly always be relatively soft and squidgy, but if you wanted them a little less fudgy you could try cooking them a little longer.

Personally I love everything about these vegan sweet potato brownies, from the flavor, texture and fact they are pretty healthy. And I have to say they are probably the most consistently enjoyed healthier treats I have tried out on people, too. In other word, make any excuse you can to gibe them a try: you'll soon love them too.

Try these other healthier treats:

Apple oatmeal cookies
Carrot cake energy bites (also GF/vegan)
Chocolate zucchini muffins
Plus get more snack recipes, sweet ad savory, in the archives.

stack of vegan sweet potato brownies pieces with more to side

Print Recipe

5 from 2 votes

Vegan sweet potato brownies

These brownies are soft and gooey, and with so many great ingredients they're pretty healthy too!

Prep Time10

Cook Time25

Total Time35

Course: Snack

Cuisine: American

Servings: small

Calories: 127kcal

Author: Caroline's Cooking

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Ingredients

2 tablespoon chia seeds
¼ cup water 60ml
12 oz sweet potato (12oz/340g giving approx 9.5oz/270g once baked - see notes)
3 oz medjool dates weight without stones
2 tablespoon coconut oil
2 tablespoon maple syrup
1 teaspoon vanilla extract
¼ cup almond flour ground almonds
½ cup rice flour
¼ cup unsweetened cocoa powder (or raw cacao)
1 pinch salt
1 teaspoon cinnamon
⅛ teaspoon chili powder optional, mine is relatively hot - if yours is mild you may want a little more if using
1 teaspoon baking powder

US Customary - Metric

Instructions

Preheat the oven to 375F/190C. Line a baking dish, approx 19 x 14cm (7 ½ x 5 ½ in), with parchment paper.
Put the chia seeds in a small bowl with the water and stir. Leave them to swell up into a jelly while you get other things ready.
Blend the cooked sweet potato and dates in a food processor or with a hand mixer in a bowl.
Melt the coconut oil (either in small pan on stove or in a small bowl in the microwave at 20sec intervals) and add this to the sweet potato along with the maple syrup and vanilla and mix in.
Separately, whisk together the almond flour, rice flour, salt, cinnamon, chili (if using) and baking powder. Add the soaked chia seeds and sweet potato-date mixture and mix well (you can put all in your food processor if big enough, though try not to over-mix).
Bake for approx 25 minutes until a skewer comes out clean. They will still be soft (don't overcook so it loses this) but there will be a firmer top etc.
Allow to cool 5min or more before cutting into small chunks.

Video

Notes

I typically cook the sweet potato by baking it a day or two before - just pierce the skin in a few places and put it in the oven as you are cooking other things, either directly on the rack or on a baking sheet/tray. I find they come out best if you put in the oven as it is heating up and then leave until tender to a knifepoint and soft when gently squeezed, around 30 minutes at 400F/200C though timing will vary depending on the size/shape and exact temp (can cook at lower temp if cooking other things at that temp). If you are short on time, you can cook the sweet potato in the microwave, pierced and wrapped in kitchen paper, cooking for around 1 ½min then turn, repeat until cooked.

If your sweet potato is slightly smaller/larger, it should still be fine - more will make it slightly fudgier, less a little drier.

Nutrition

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.

This recipe was first shared in February 2016 but has been updated, primarily with new photos and video.

Vegan sweet potato brownies

Healthier brownies

A bonus of no eggs

Try these other healthier treats:

Vegan sweet potato brownies

Ingredients

Instructions

Video

Notes

Nutrition

Remember to pin for later!

Leave a Reply Cancel reply

Healthier brownies

A bonus of no eggs

Try these other healthier treats:

Vegan sweet potato brownies

Ingredients

Instructions

Video

Notes

Nutrition

Remember to pin for later!

Reader Interactions

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Leave a Reply Cancel reply