Guilt FREE Treat! (Vegan & GF! )

It’s after dinner and you stuck to your clean eating plan all day! But wait… now you NEED something sweet, but don’t want to feel guilty about eating something “naughty”.
Don’t worry, I gotchu!


I know what you’re thinking, “Gross! Sweet potatoes in brownies? ” BEFORE you stick your nose up at this recipe I want you to try it. These are the most delicious brownies I have ever made. So fudgy you wont even believe there’s sweet potatoes in them.  Oh, and super kid friendly! High five, mom!


3/4 cup mashed sweet potato (steamed, then mashed with a fork)

1/2 cup creamy almond butter (use raw almond butter for best flavor)

1/2 cup cacao powder , or cocoa powder (unsweetened)

1 cup coconut sugar

1/3 cup gluten-free flour mix (I used King Arthur’s  all-purpose mix when testing)

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup dark chocolate chips (optional; use a dairy-free brand like Enjoy Life to keep these vegan)


Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper.
In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir well, until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
Fold in the chocolate chips, if using. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies have puffed up, about 35 to 40 minutes.


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