Gluten Free Sweet Potato Brownies

These fudgy vegan and gluten free sweet potato brownies are best eaten cold, just out of the fridge. The icing on top and the chocolate chips inside give it a slight crunchy texture. And since there is coconut oil in both the brownie dough and the icing, it tastes a bit like a Bounty!

About the ingredients

I used white sweet potato but you can use any type. Some are just softer than others but it’s going to end up being mashed anyways!

Medjool dates are always my go-to dates since I discovered them. I love their soft texture and sweet taste, it’s like eating a candy. If you’re using other dates, like Deglet Noor, which are smaller and less sweet, add a couple more and one tablespoon brown sugar.

I put sliced roasted almonds, if you are allergic or simply don’t like these, they can be substituted with any other nuts – crushed, roasted, caramelized…-, shredded coconut, or double the amount of chocolate chips!

Despite its name, buckwheat flour is gluten free. The protein it contains is of very high quality and it’s also a good source of fiber.

A few tips before starting

There are some things you can prep a day ahead : cook and mash the sweet potato, toast the almonds and soak the dates if too dry. Also, don’t forget to put the coconut cream can in the fridge.

If you don’t have a good food processor like me, you can use one to two tablespoons of the dates water to blend them. I also noticed that it’s easier to blend the dates with my hand blender than with the stand blender.

The dough is pretty thick, use your hands to incorporate the almonds and chocolate chips into it.

I used a 6 inch x 3.5 inch – 15 cm x 9 cm ceramic dish. I didn’t grease it but if you use an aluminum dish, it’s better you do so or use parchment paper.

For the whipped coconut cream, don’t forget to put the coconut cream can in the fridge the day before. This way, the fat part is going to get hard and will be easier to separate from the water.

I find the texture of the brownie is nicer when eaten cold, just out of the fridge. Plus you get a bit of a crunch from the chocolate chips, the almonds and the icing. You can also freeze it!

Sweet potato brownies

Vegan gluten free brownies made of sweet potato and buckwheat flour, with chocolate chips and roasted sliced almonds.

Coconut and dark chocolate icing.

Whipped coconut cream.

Dish size : 6 x 3.5 inch – 15 x 9 cm

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• Hand or stand blender

Ingredients

  

Brownie

• ½ cup sweet potato 150 g
• 5 Medjool dates 70 g
• ¼ cup brown sugar 36 g
• 3 tbsp coconut oil 36 g – melted
• ½ cup + 1tbsp buckwheat flour 66 g
• ¼ cup cocoa powder 30 g – sifted
• ⅛ cup dark chocolate chips 36 g
• ¼ cup sliced almonds 30 g
• ½ tsp baking powder 2 g
• 1 pinch salt

Icing

• ⅛ cup dark chocolate chips 36 g
• ½ tbsp coconut oil 10 g
• ½ tsp maple syrup 5 g

Topping

• cocoa nibs, toasted coconut, crushed nuts…

Whipped coconut cream

• 1 small can refrigerated coconut cream 200 g – the hard part
• 4 tsp sugar 20 g

Instructions

 

Brownies

• Preheat the oven to 350°F.
• Soak the dates in warm water for 30 minutes.

  If they are too dry, soak overnight.
• Cook the sweet potato in boiling water, chopped and peeled, for about 20 minutes. Check with a knife if cooked. Strain and mash with a fork.
• Spread the sliced almonds on a baking sheet lined with parchment paper and roast for about 8 minutes at 350°F. Leave the oven on to bake the brownie.
• Blend the dates. If you have troubles doing so, add a tablespoon or two of the dates water.
• Add the mashed sweet potato, brown sugar and melted coconut oil. Blend thoroughly.
  
• In a bowl, mix together the buckwheat flour, cocoa powder and baking powder. Pour in the date/sweet potato and mix until combined with a spatula or wooden spoon. you're going to end up with a pretty thick dough.
  
• Add the chocolate chips and the almonds. I incorporated them by hands, because of the thickness of the dough.
• Press the dough in a rectangular dish and bake for 15 minutes at 350°F.
  

Icing

• In a small pot, put the coconut oil, maple syrup and chocolate.
  
• Melt on low heat, stirring often.
• Pour on the baked brownie and spread with a spatula.
  
• Refrigerate for a couple hours.

Whipped coconut cream

• In a bowl, whip together the coconut cream – only the hard part – and the sugar until nice and soft.
• Cut the brownie in 6 pieces, pipe a swirl of whipped coconut cream on top and sprinkle with cocoa nibs
  
• You can keep the brownies in the fridge for a week or freeze for a couple months.

Keyword Coconut and dark chocolate icing, Sweet potato, Vegan and gluten free brownies