Super Healthy Flourless Sweet Potato Brownies (Egg-Free, Dairy-Free, GF)
With these ridiculously-delicious flourless sweet potato brownies, I’ve realized that I’m accidentally working my way toward having every kind of alternative healthy brownie recipe you could possibly want (plus a few…not-so-healthy ones).
We have black bean, indulgent gluten-free ones, super healthy fudgy date ones, and a simple 5-ingredient banana brownie recipe. And don’t even get me started on my insanely addictive buckeye brownies.
Yeah, I may be a bit out of control. And in fact, I have a *different* sweet potato brownie recipe coming that does include eggs, but for today we’re going egg-free in addition to gluten- and dairy-free.
These may be take the #1 spot on a “healthy brownie” list. They tick the box of most dietary restrictions, had a ton of nutrients (they’re great for the luteal phase right before your period), and fulfill your cravings without crashing a diet or massively spiking your blood sugar.
They are also—like most (though not all) brownies—unleavened, so can work during the Passover season (the way *we* keep it, you do you).
How to make healthy flourless sweet potato brownies
I’ve got the full recipe instructions below in the recipe card, so will just summarize here. You’ll want to roast the sweet potato ahead of time so it can cool down. I like to cut mine in half and roast it in the air fryer cut-side down on a bit of parchment and with a bit of oil. This takes under 20 minutes at 390 F.
Once that’s fork tender, let it cool and then remove the peel. Put the flesh in a large bowl and use a fork or potato masher to mash it.
Preheat the oven to 350 F and grease (or line) a 9×9 pan (Pyrex, ideally, not metal).
Add the almond butter, maple syrup, and vanilla, and stir until fairly smooth (some lumps are normal). Then add the dry ingredients and stir together. Lastly, stir in the chopped chocolate.
Pour the batter into the pan. Bake the brownies for 30-40 minutes…I like them underdone, personally.
I definitely recommend waiting 20 minutes before cutting the brownies after taking them out of the oven…they need some time to set up!
Other healthy treats you’ll love: (all are GF, most are DF or vegan):
- Tahini Maple Oat Bars with Dark Chocolate Chunks
- The Best Copycat Honey Mama’s Peanut Butter Cup Truffle Fudge Bars
- 5-Ingredient Healthy Chocolate, Date, & Tahini Truffles
- Chai Spiced Tahini Cookies
- Blood Orange Chickpea Chocolate Chip Cookies
- The Best Dark Chocolate Tahini Cookies
Adapted slightly from The Almond Eater
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Super Healthy Sweet Potato Brownies (GF, DF, Egg-Free)
These super healthy sweet potato brownies will be your new favorite healthy sweet treat...gooey and full of flavor, but packed with fiber and nutrients, you'll want to keep them on hand for when cravings strike! They're also gluten-free, dairy-free, and egg-free, so perfect for all sorts of dietary restrictions.
Ingredients
- 1 1/2 cup of peeled, roasted sweet potato (360g, about 2 medium/large)
- 1 cup of creamy almond butter and/or tahini
- 1/2 cup of maple syrup
- 1/2 cup of dark cocoa powder (dutch process or Hershey's special)
- 1 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 1/4 teaspoon of cinnamon
- 1/3 cup of dark chocolate chunks or chips
Instructions
- Bake or roast the sweet potato ahead of time (this can be done whenever, you want it to cool down). The way I like to do this is to cut the sweet potato in half and roast in the oven or in the air fryer (my preference), a little oil, and roast cut side down for around 20 minutes---until fork tender. Let cool.
- Preheat the oven to 350 F. Grease a 9x9 pan (Pyrex, ideally, not metal). You can line it with parchment paper if you like to have less mess too.
- Remove the peel from the sweet potato and put the flesh in a large bowl. Use a fork or potato masher to mash the cooked sweet potato.
- Add the almond butter, maple syrup, and vanilla, and stir until fairly smooth (some lumps are normal).
- Add the cocoa powder, salt, and cinnamon and stir together, then stir in the chopped chocolate.
- Pour the batter into the pan. Bake the brownies for 30-40 minutes...I like them underdone, personally.
- Wait 20 minutes before cutting the brownies and enjoy!
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