Dairy-Free Sweet Potato Brownie
Indulge in the rich, fudgy decadence of Dairy-Free Sweet Potato Brownies, a wholesome twist on classic brownies that's perfect for anyone seeking a healthier treat or following a plant-based diet. Made with nutrient-packed mashed sweet potatoes, these brownies are naturally sweetened with maple syrup and bound together with creamy coconut oil, ensuring every bite is moist and satisfying. Almond flour and unsweetened cocoa powder create the ideal balance of nuttiness and chocolatey goodness, while optional dairy-free chocolate chips add an extra layer of indulgence. This quick and easy recipe takes just 15 minutes to prep and bakes to perfection in under half an hour, making it an ideal dessert or snack for any occasion. Whether you enjoy them on their own or paired with dairy-free ice cream, these gluten-free and vegan-friendly sweet potato brownies deliver irresistible flavor without compromising on health.
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Recipe Information
Ingredients
- 1.5 cups Sweet potato (mashed)
- 0.25 cups Coconut oil (melted)
- 0.5 cups Maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cups Almond flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Dairy-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth and well blended.
In a separate bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients. Mix until just combined; do not overmix.
If using, gently fold in the dairy-free chocolate chips for an extra chocolatey touch.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean (crumbs are fine, but no wet batter).
Allow the brownies to cool completely in the pan before slicing into 9 squares.
Serve as is, or enjoy with a scoop of dairy-free ice cream for an indulgent treat. Store leftovers in an airtight container for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 182.4 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3009 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
