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Flourless Sweet Potato Brownies with Peanut Butter and Chocolate Chunks

Flourless Sweet Potato Brownies with Peanut Butter & Chocolate Chunks are a healthier, whole food plant-based dessert that's oil free, gluten free and vegan. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 111kcal
Author Elizabeth Shah

Ingredients

  • 2 cups sweet potato peeled and 1-inch diced (about 1 medium sweet potato)
  • 1/2 cup quick cooking oats
  • 1/3 cup Medjool dates diced (about 5 large dates)
  • 1/3 cup unsweetened peanut butter
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons cocoa powder
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon erythritol (such as Swerve brand. Or use another compliant sweetener like date sugar or maple sugar, or add another date.)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup vegan dark chocolate chunks plus more for the top if desired. Look for refined-sugar-free. See notes.
  • Optional: Top with 2 tablespoons of chocolate chunks and 1 tablespoon crushed peanuts before baking.

Instructions

  • In a medium sauce pan over high heat, boil the sweet potato pieces for 8-10 minutes or until very tender, drain and rinse with cold water.
  • Position a rack in the center of the oven, and preheat to 350° Fahrenheit. Use a non-stick 8" x 8" baking pan or line with parchment paper.
  • To soften the dates, place them in a small dish with 1 tablespoon of water in the microwave and heat on high for 30 seconds.
  • To a large food processor, add the dates (and liquid), cooled sweet potato pieces, oats, cocoa powder, applesauce, peanut butter, coconut sugar, vanilla extract, baking powder and salt. Blend well until completely mixed, for about 2 minutes, stopping to scrape down sides as needed. You want a creamy mixture, with no chewy chunks of oats.
  • Stir in the chocolate chips, but DO NOT BLEND. (I remove the blade and stir them in right in the food processor.)
  • Spread the brownie mixture evenly in the pan with a rubber scraper or the back of a large spoon. Optional: Top with the extra chocolate chunks and crushed peanuts if using.
  • Bake uncovered, 18-22 minutes, or until a toothpick placed in the center comes out clean. (If the toothpick hits a chocolate chip, it will come out coated with melted chocolate! Check a different spot.)
  • Allow the brownies to cool before cutting. If they're still a bit soft after cooling, you can place them in the fridge to firm up. I recommend storing them at room temperature.

Notes

If you can't find vegan chocolate chunks, you can break up a vegan chocolate bar.

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 194mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2365IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.5mg