These gluten free vegan sweet potato brownies are a great dessert option for those of you who need or wish to avoid dairy. These ones are sweet, fudgy, rich, and delicious with slightly crispy edges and gooey centres. They also happen to be refined sugar free and grain free.
These dairy free 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.
Gluten Free Vegan Sweet Potato Brownies – Main Ingredients
There are several key ingredients in these refined sugar free 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 healthy 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.
Another nutrient dense ingredient in this recipe is coconut 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.
Since I opted to use coconut flour as opposed to all purpose flour in this recipe, these brownies are paleo, gluten free, and grain free in addition to being dairy free and vegan. So they’re perfect if you’re feeding a crowd with various dietary restrictions.
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 gluten free dairy free brownies.
For another vegan, gluten free chocolate dessert, try this refined sugar free chocolate cake. It has a delicious, rich, and creamy frosting with a nut free option.
Gluten Free Vegan Sweet Potato 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.