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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
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Coconut and dark chocolate icing, Sweet potato, Vegan and gluten free brownies
Servings: 6 people


  • Hand or stand blender



  • 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
  • cup dark chocolate chips 36 g
  • ¼ cup sliced almonds 30 g
  • ½ tsp baking powder 2 g
  • 1 pinch salt


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


  • 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



  • 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.
    Blended dates, sweet potato, brown sugar and coconut oil
  • 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.
    Sweet potato brownie 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.
    Sweet potato brownie in a rectangular dish before baking


  • In a small pot, put the coconut oil, maple syrup and chocolate.
    Chocolate callets, maple syrup and coconut oil in a pot
  • Melt on low heat, stirring often.
  • Pour on the baked brownie and spread with a spatula.
    Sweet potato brownie in a rectangular dish with icing
  • 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
    Sweet potato brownies on a wooden board, with a piping bag filled with whipped coconut cream on the side
  • You can keep the brownies in the fridge for a week or freeze for a couple months.