Description
Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You’ll need 9 ingredients, a food processor, and 20 minutes of your time.
Ingredients
Scale
- 1 larger sweet potato (350g, 12.3oz raw weight)
- 120g (4.2oz) rolled oats
- 280g (9.9oz) plant milk*
- 1 can (240g, 8.5oz) cooked black beans, drain and rinse
- 2 tbsps. (20g, 0.7oz) carob flour
- 8 tbsps. (40g, 1.4oz) cocoa powder
- 7 tbsps. (42g, 1.5oz) coconut flour
- 170g (6oz) store bought date paste OR homemade date paste
- 2 tbsps. powdered erythritol
- ¼ tsp. Himalayan salt
- 50g (1.8oz) dark chocolate buttons or chopped dark chocolate
Instructions
- Start with cubing the sweet potato and steam for 7-10 minutes, until the potato is soft.
- For the date paste (if you prepare it yourself), add into blender: 400 grams (14.1oz) of pitted dates and 475 grams (16.8oz) of filtered water. Let soak for up to 30 minutes and blend until smooth. Store in a glass jar in the fridge for up to a week. Use only 170g (6oz) for this recipe.
- While the potatoes are cooking, throw rolled oats into the food processor bowl and pour plant milk over them. Now, let them soak for 5-10 minutes before adding the rest of the ingredients. In other words, wait until the oats have absorbed most of the liquid.
- Now, add the rest of the ingredients (except chocolate buttons) and process until you have a homogeneous batter. You may need to scrape down the sides.
- Next, take a 23x23x6cm baking dish and line it with parchment paper. Alternatively, grease the pan using olive, coconut, or avocado oil.
- Pour the brownie batter into the dish and spread out evenly using a spoon or a spatula. Before baking, sprinkle on the dark chocolate drops or chopped dark chocolate.
- Finally, bake at 175°C (350°F) for 40 minutes and let cool completely before attempting to slice it.
Notes
You may use any preferred plant milk i.e., oat milk, rice milk, almond milk, soy milk. Remember that oat and rice milk are naturally sweet.
Make sure you get lightly roasted or raw carob powder as dark roasted carob tastes bitter.
Instead of using both erythritol and date paste you may opt for only one or the other. Also, feel free to substitute erythritol with xylitol.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Oven
Nutrition
- Serving Size: 1/9 of the recipe
- Calories: 215.3 kcal
- Sugar: 10.7g
- Sodium: 85.27mg
- Fat: 5.4g
- Saturated Fat: 2.7g
- Carbohydrates: 27.3g
- Fiber: 9.5g
- Protein: 8.3g
