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5 from 1 vote

Gluten-Free Sweet Potato Brownie

Vegan, gluten and sugar free, with moist texture and chocolaty taste, these sweet potato brownies are the perfect healthy version of the original dessert. Packed with antioxidants and vitamins from the sweet potato. Delicious!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: Vegan
Servings: 6
Author: The Awesome Green


  • 2 medium sweet potatoes orange flesh
  • 1 cup almond meal
  • 1/2 cup buckwheat flour
  • 1 tbsp virgin coconut oil
  • 2 tbsp raw cacao powder
  • 3/4 cup sugar-free vegan chocolate
  • 2 cups dry pitted dates soaked overnight
  • 1 tsp baking powder
  • 2 tbsp vegan milk of choice
  • 1/2 tsp pink Himalayan salt


  • Preheat the oven to 180°C/356°F.
  • Peel the sweet potatoes, cut in cubes, place in a pan with enough water to cover them, bring to boil and simmer for 15 minutes over low heat. Drain well and set aside to cool.
  • Add the sweet potatoes, soaked dates and coconut oil in the food processor, and mix to obtain a puree.
  • Add almond meal, buckwheat flour, cacao powder, vegan milk, salt and baking powder, and process to create an smooth batter.
  • Melt the vegan chocolate and pour over the mixture, then pulse two times, to incorporate.
  • Pour the mixture into a lined baking pan and cook for 25 minutes.
  • Remove the baking pan from the oven, and set aside to cool for 10 minutes.
  • Remove the brownie from the pan, let cool completely before cutting in squares. Store in the refrigerator for a maximum of four days.