Flourless Vegan Sweet Potato Brownie


Have you ever craved something you have not had before? I get that all the time. Case in point is this flourless vegan sweet potato brownie. I was craving sweet potato brownie one day, even though I’ve never had it before. It was one of those moment when you go “you know what, I really feel like sweet potato brownies today”.

Inception much?! I don’t know it works but it is likely that I saw the recipe either on Instagram, or Youtube, or somewhere in the blogosphere and that planted a seed in my head that kept growing and growing, until it suddenly become a craving.

When I experiment with a new recipe my success rate is usually 70% – which means that three out of ten times I fail. The good thing is, this is not one of those times.

If you like dense, filling brownie that tastes even better the next day, then you will love these brownies. They’re so decadent, filling but won’t make you feel heavy after eating in. They also taste good cold, strangely enough. The mashed sweet potato makes it moist and not too hard when chilled. Just perfect. I hope you give them ago!


P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

Sweet potato brownie

A dense and decadent chocolate brownie with a healthy twist that no one will notice.

  • 1 cup mashed sweet potato

Dry Ingredients

  • 2/3 cup desiccated coconut
  • 1/3 cup oat flour
  • 1/4 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup coconut oil (melted)
  • 1/2 cup peanut butter or seed butter of choice
  • 1 cup non-dairy milk (I use soy)
  • 1 tsp vanilla
  • 1 tbsp vinegar
  1. Preheat the oven to 180C. Line a 26cm rectangular baking pan (brownie pan) with baking paper and set aside.

  2. In a large mixing bowl, mix your dry ingredients.

  3. In a microwave-safe bowl, add all your wet ingredient. Add in your sweet potato and mix until smooth.

  4. Pour your wet mixture into the dry and mix until until a thick, yet smooth batter remains.

  5. Pour batter into lined baking pan and bake for 40-50 minutes, or until a toothpick comes out clean from the centre. Depending on how much liquid you added, you may need to cook it longer.

  6. Remove from oven and allow to cool in the pan completely before frosting and slicing into pieces.
 For firmer texture, leave in the oven (power off) for an hour while the oven is cooling down.

You can add 1/4 cup of dairy-free choc chip for a more chocolatey experience. 

I also like to add some spices like a pinch or cayenne pepper of a tablespoon of spicy latte powder to add a spicy hint.

If you like this post, sign up for my newsletter to get FREE recipes updates, lifestyle tips, and giveaways for sent to your inbox!
I hate spam. Your email address will not be sold or shared with anyone else.

[mc4wp_form id=”11238″]

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *