Moist and Flourless Sweet Potato Brownies
Flourless Sweet Potato Brownies are rich and fudgy, loaded with chocolate flavor and perfect for Passover. They're naturally vegan and gluten-free, made with wholesome ingredients and they taste incredible.
Servings: 16
Calories: 115kcal
Ingredients
- ½ lb sweet potatoes 2 medium or 1 large
- ¾ cup almond butter
- ⅓ cup raw cacao powder
- ½ cup maple syrup
Instructions
- Preheat oven to 350. Wash sweet potatoes and pat dry. Place on parchment lined baking tray and bake for 1 hour to 1 hour 15 minutes, depending on size of potatoes. They are done when tender when pierced with a fork.
- Cut potatoes lengthwise and mash pulp with a fork. Measure out ¾ cup and add it to a large mixing bowl. Add the almond butter and maple syrup and mix well.
- Stir in the cacao powder and mix well. Dig from the bottom to be sure all chocolate powder is well incorporated into the wet ingredients.
- Line an 8x8" baking dish with parchment paper. Spread brownie batter evenly into the prepared pan.
- If desired, sprinkle on dark chocolate chips, chopped nuts or coarse sea salt to the top. Bake for 30 minutes, until toothpick comes out clean.
- Let cool for at least 10 minutes in the pan. Then, carefully lift the parchment paper and transfer the brownies onto a cutting board. Use a sharp knife to make 4 cuts lengthwise and 4 across to create 16 equal sized brownies.
- Store in an airtight container. Room temperature for 1 week, in the fridge for 2 weeks or freeze for up to 3 months in a freezer proof container.
Notes
Almond Butter: choose smooth if you don't like nuts in your brownies, or go for the chunky for some added texture. For nut allergies, use sunflower seed butter. You can also use peanut butter, if you prefer the taste. Choose a brand that has just one ingredient: almonds...with no added refined oils, sugars or sodium.
OPTIONAL: I used 2 tablespoons mini dark chocolate chips, 2 tablespoons chopped almonds, and a sprinkle of coarse sea salt to top my brownies before baking. They also taste great without any toppings...you do you!
How to Store and Freeze Sweet Potato Brownies
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- Cool completely before storage.
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- Store in an airtight container.
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- Brownies will stay good at room temperature for a week, in the fridge for 2 weeks or the freezer for 3 months.
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- Freeze in the pan for an hour, then cut...the knife will glide through and the brownie won't stick to it.
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- Use freezer safe containers or zip top bags and push out as much air from the bag as possible to avoid freezer burn.
Nutrition
Calories: 115kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 10mg | Potassium: 185mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2011IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 1mg