When I set out to make these sweet potato brownies I made a lot of rules. I was up for a challenge. I wanted them to be vegan, gluten-free and paleo, but I didn’t want to use nut flour. I wanted to use coconut flour for it’s fiber and protein content, but coconut flour usually needs to be supported with the structure eggs provide – which would, of course, make them no longer vegan. After several batches of failed attempts (later fed to some not so sober friends), I created something that met my criteria and tasted delicious.
These sweet potato brownies are vegan, gluten-free and paleo. They contain no eggs and are made with coconut flour, raw cacao powder and flax eggs, all fiber and nutrient dense ingredients. Soft, gooey, and moist, they still hold together like a traditional brownie and would be perfect topped with frosting, nut butter, ice cream or jam. They’re also amazing by themselves. And healthy enough to eat for breakfast of course.
WHY THEY’RE HEALTHY// You can read about the health benefits of sweet potatoes in our Moroccan Shepherd’s Pie with Sweet Potato post. Raw cacao is loaded with flavonoids, a type of antioxidant compound that may lower your risk of several diseases by destroying free radicals in your cells and tissues.When compared to the antioxidant content of black tea, green tea, and red wine, raw cacao has the highest antioxidant activity and therefore the greatest potential for health benefits. Raw cacao powder is also one of the highest dietary sources of magnesium, the “anti-stress” mineral.Coconut flour, made from the meat of dried coconut, is high in protein and high in fiber. It is also high in manganese, which promotes a healthy immune system and thyroid health, and lauric acid, a healthy saturated fat that is essential for immune health. //
Raw cacao powder has a more intense flavor than regular cocoa powder. You can find raw cacao powder at health food stores, Whole Foods or on Amazon. I used Navitas Naturals Organic Raw Cacao Powder.
- 2 cups mashed sweet potato*
- 16 dates, soaked in ½ cup coffee or water at least 4 hours
- ¼ cup coconut oil, liquid
- 1 teaspoon pure vanilla extract
- 2 flax eggs
- ¼ cup + 2 tablespoons pure maple syrup
- ½ cup coconut flour
- ¼ cup + 2 tablespoons raw cacao powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees Fahrenheit.
- Add the mashed sweet potato, dates and soaking liquid to a food processor and process until smooth.
- In a large mixing bowl mix together the sweet potato/date mixture, coconut oil, vanilla extract, flax eggs and maple syrup until well combined.
- In a separate bowl, mix together your dry ingredients: coconut flour, raw cacao powder, salt and baking powder until well combined.
- Add dry ingredients to wet, mixing until well incorporated but being careful not to over mix.
- Evenly spread batter into an oiled 9in. x 9in. baking tray and bake for 1 hour.
- Allow to fully cool in the pan before cutting into squares.