Sweet Potato Brownies (vegan & gluten free)

Brownies are always full of sugar, fat and an absolute sin? Wrong thought! These are not only extremely tasty and fudgy, but also healthy, fat-free, vegan and gluten-free. Jackpot!

You don't even need many ingredients. But what you need is definitely a real craving for chocolate! You can do that, right?

Instead of flour, sugar and butter, we use sweet potato as the basis in this recipe. We also use a mixture of ground almonds and buckwheat flour. If you don't have buckwheat at home, you can leave it out and use 200g ground almonds instead.

For sweetening, I like to use date syrup, firstly because it is relatively cheap (I always buy it in an Arabic shop) and secondly because it has a low glycemic index and is one of the most healthy sweeteners. This means that it enters the bloodstream more slowly and thus causes your blood sugar level to rise much more slowly (in contrast to white household sugar). This is much gentler on the body and you don't have the risk of an immediate craving attack. This does not mean that you can't have a second piece of brownies, haha!

If you like the recipe, feel free to leave me a review or comment and visit me at Instagram or Pinterest. I would be happy!

Sweet Potato Brownies (vegan & gluten free)
Snacks & Sweet Things

Brownies sind immer ungesund, voller Zucker und Fett? Nene! Diese hier sind tatsächlich sogar gesund und schmecken köstlich! Klar, sie sind nicht kalorienarm, aber im Gegensatz zu klassischen Brownies sind ihre Zutaten 1000 Mal besser und super fudgy - genau so wie Brownies sein sollten.

Duration 20 + 35 bis 45 minutes
Ingredients for 12 pieces
Moist ingredients:
  • 450g sweet potato (approx. 3 medium sized)
  • 120ml plant drink (here: oat milk)
  • 70g liquid sweetener¹
  • 1 teaspoon vanilla extract
Dry ingredients:
  • 100g (ground) almonds
  • 100g buckwheat (flour)²
  • 50g baking cocoa
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • ½ tsp cinnamon
  • 30g vegan chocolate drops (optional)
Toppings (optional):
  • 50g vegan dark chocolate
  • 20g almond butter
  • 20g chopped nuts (here: hazelnuts)
  • pomegranate seeds
  1. wash, peel and dice the sweet potatoes and put them in a pot, pour hot water over them and let them simmer for 15 minutes
  2. preheat oven to 160°C circulating air
  3. mix almonds and buckwheat, if both are still whole, at the highest level in a powerful mixer until very fine
  4. add cocoa, baking powder, salt and cinnamon to the buckwheat-almond mixture and mix, fill into a bowl and set aside
  5. when the sweet potatoes are ready, pour off the water, put them into the blender and mix them with the herbal drink and vanilla extract to a smooth paste
  6. mix dry and moist ingredients together and also blend to a smooth mixture
  7. stir in the chocolate drops
  8. line a baking tin with baking paper (mine measures 23x15x5cm) and bake in the middle of the oven for about 35-45 minutes
  9. take it out, let it cool down and who else wants to melt the vegan chocolate in a bain-marie, add almond butter, mix it and put it on top, as well as the chopped nuts and pomegranate seeds
  10. Bon appetit!
¹ I have used date syrup here because it is particularly healthy (see blog post) But you can also use apple syrup, maple syrup, agave syrup or any other liquid sweetener.
² You do not necessarily have to use buckwheat flour. You can just as well use 200g of ground almonds instead.
Nutritional values for 1 piece without toppings
165 kcal
vegan healthy yummy plantbased easy chocolate vegan baking glutenfree sweet potato fatfree Brownies
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