These chocolate brownies are made healthier with the use of sweet potatoes, also making them vegan and gluten-free! You will love the fudgy texture and decadent flavor. They are also naturally sweetened with no added sugar!
First, make your sweet potato puree by preheating the oven to 400 degrees. Peel your sweet potato, cut into cubes, and place on a piece of foil curled up at the edges. Bake for 30-40 minutes until completely soft and let cool. Once cool, blend into a puree and set aside.
Making the Brownies
Preheat the oven to 350 degrees. Prepare an 11 x 7 baking tray with wax paper.
soften the Medjool dates by placing them in water for 5 minutes, then drain.
Add softened dates, sweet potato puree, almond milk, coconut oil, and vanilla extract into a food processor and blend until smooth.
In a separate large bowl mix the almond flour, cacao, tapioca starch, salt, baking powder, and orange zest.
Then add the sweet potato batter into the dry ingredients and stir until combined.
Place Brownie batter into your prepared baking tray and bake for 25-30 minutes. Let the brownies cool completely before cutting and serving.
drizzle with vegan chocolate and orange zest. Chocolate drizzle will add about 25 calories per serving.
For this recipe, due to the fudgy texture, your toothpick will not come out clean.
Don't worry if there are a few lumps in your brownies as it adds to the texture.
These brownies are even better cold so these are excellent to make in advance. You can also make your sweet potato puree in advance.
Store brownies in the refrigerator for 5 days or freeze and defrost the day before.
Orange Zest can be left out if you do not like the combination.