These gluten free, dairy free brownies are a great dessert option for those of you who need or wish to avoid dairy. They’re sweet, fudgy, rich, and delicious with slightly crispy edges and gooey centres. They also happen to be refined sugar free and grain free. They’re made with sweet potatoes so they’re chock full of nutrients.
These brownies are the perfect treat to serve at birthday parties or other special occasions, and your guests won’t suspect just how nutritious these brownies actually are.
Dairy Free Brownies – Key Ingredients
There are several key ingredients in these brownies, the first of which is sweet potato. The sweet potatoes add sweetness, moistness and a touch of “carby” starchiness to this recipe. Perfect if you’re trying to entice picky kids with a sweet treat that’s actually good for them.
You can pack these brownies in the kids’ lunch bags or feed it to the kids for an after school snack, knowing they’re nutrient dense and refined sugar free. Or take these brownies along to work for a nutritious treat to enjoy with with a cup of coffee or tea.
This recipe calls for coconut flour, a grain free flour which I absolutely love using in gluten free baking because it’s low in carbs and high in fibre. Plus the coconut flour adds a subtle sweetness to these brownies without being overwhelmingly coconutty tasting.
I used flax eggs instead of regular eggs in these dairy free brownies. Flax eggs are so easy to make and they actually work perfectly in this recipe because they add a slight “gooeyness” to the texture which is perfect in brownies.
To make a flax egg, mix one tablespoon of ground flax seeds with three tablespoons of cold water. Let that mixture thicken in the fridge for about ten minutes before adding it to the brownie batter. Flax eggs are a wonderful egg substitute in vegan baking.
The last key ingredient in this recipe is date paste, which I love using in desserts as a natural substitute for refined sugar. Date paste has a slightly caramely flavour which works perfectly in this recipe. Date paste is also quite nutrient dense and high in fibre, so it definitely ups the nutritional value of these brownies.
Dairy Free Brownies
- 1 cup cooked sweet potato (peeled and cooled)
- 1 cup date paste (see my date paste recipe for instructions)
- 2 flax eggs (combine 2 tablespoons ground flax seeds with 6 tablespoons water and let the mixture thicken in the fridge for 10 minutes)
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- Preheat the oven to 350 degrees Fahrenheit.
- Add the sweet potatoes, date paste, flax eggs, extra virgin olive oil, vanilla extract, and cocoa powder to a blender or food processor and blend/process until mixed well.
- Transfer to a large mixing bowl and stir in the coconut flour and baking soda until thoroughly combined.
- Spoon the batter into a 9 x 13 inch greased and parchment paper lined baking dish.
- Smooth it with a spatula to form an even surface.
- Bake at 350 degrees Fahrenheit for 60 minutes.
- Makes approximately 15 dairy free brownies.
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.