Sweet Potato Brownies
Rich, moist and fudgey brownies that are free from gluten, refined sugars and dairy. Vegan friendly.
Servings Prep Time
16Brownies 90Minutes*
Cook Time
30Minutes
Servings Prep Time
16Brownies 90Minutes*
Cook Time
30Minutes
Ingredients
Brownies
Frosting
Instructions
Brownies
  1. Preheat the oven to 200 degrees, poke a few holes into the sweet potatoes and bake in the oven for about 45 minutes or until they become squishy soft.
  2. Place dates, cinnamon and coffee into a bowl , allow to soak for at least an hour.
  3. Remove sweet potatoes from the oven and allow to cool completely. Once cooled, peel off skin
  4. Drain dates and place in food processor with sweet potato and avocado. Mix together until it becomes a smooth purée.
  5. Add in maple syrup, cocoa and vanilla extract to purée and blend in food processor until all ingredients are fully incorporated.
  6. Add in coconut flour 1/4 cup at a time, allowing it to be evenly mixed in.
  7. Line your baking tin with parchment paper and pour in brownie mixture.
  8. Pop in the oven and bake for 20 minutes. You will know they are done by placing a toothpick in the centre and it comes out clean.
  9. Remove from oven and place on cooling rack.
Frosting
  1. Combine sweet potato, vanilla extract, cocoa and maple syrup in your food processor and mix until smooth.
  2. Once brownies are cooled spread on the frosting and cut into squares.
Recipe Notes

*The prep time is long because you have to bake the sweet potatoes first an allow them to cool. To cut down on the prep time bake an extra sweet potatoes when making them with a meal and set it aside.

** To  avoid following in my footsteps, make sure to poke holes into the potatoes with a fork before baking them.