As promised, I am finally sharing my recipe for my high carb, low fat, refined sugar and gluten-free Vegan Sweet Potato Brownies. Two chocolate recipes in one week? I must really love you guys…you’re welcome.
The first time I made this recipe was in January 2015, the day I did a photo shoot with an old high school friend of mine at Arlington Garden in Pasadena, CA. She shot my new headshots, merchandise photos, and photos of me ‘in-action’. You can see the photos here.
We started off our day in the kitchen with a green smoothie, moved onto a romaine lettuce taco and rice pilaf for the main dish, and finally, sweet potato brownies for dessert. It was so much fun having my time in the kitchen documented, and viewing what I do in the perspective of another person. Just having had the opportunity to share my passion with another person is always so rewarding.
I know I don’t use salt often, but after having had made this recipe a few times, I really do taste the difference when it is included. It brings together the whole recipe, balancing out the sweetness of the potatoes, syrup and dates, but also not blinding them in the recipe. Plus, I used Savour This Kitchen Gypsy Spice Blend in this recipe. I love love love using it with chocolate. Since I know you all don’t have it, you can replace it with cinnamon 🙂
This recipe is perfect for all age ranges. I shared this with my parents, friends and younger cousins, and all were surprised by the fact that this recipe was dairy-, refined sugar- and gluten-free! The texture was enjoyed, along with subtle touch of maple and cinnamon.
A plant-based version of a classic dessert. Brownies have gotten a makeover, and are better than ever before 😉 These brownies are packed with tons of vitamins and nutrients, without skimping on any flavor!
Sweet Potatoes: high in vitamin A, B5, B6, thiamin, niacin, riboflavin and carotenoids.
Dates: a good source of fiber, essential minerals and vitamins, such as calcium, iron, phosphorus, thiamin, riboflavin, folate, vitamin K, and so many more!
Figs: excellent source of minerals like calcium, copper, potassium, iron, selenium and zinc.
Pink Himalayan Salt: along with sodium it is relatively high in iron, magnesium, phosphorus, calcium, potassium and chloride.
Carob: vitamins B2, B6, magnesium, calcium and potassium / Cacao: great source of magnesium, sulfur, zinc, iron, antioxidant rich flavonoids, B Vitamins, Vitamin C and E
Almonds: a source of vitamin E, copper, magnesium, and high quality plant protein!
Oats: 1 cup of has ~ 4 g fiber and 6 g of protein! It is also rich in thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron.
White Rice Flour: great source of fiber and protein, who knew!
Buckwheat Flour: good source of manganese, copper, magnesium, fiber and phosphorus.
Maple Syrup: high in antioxidants, riboflavin, zinc, magnesium, calcium and potassium.
- 2 medium to large sweet potatoes*, skin included
- ⅔ of a cup of ground almonds
- ¼ cup buckwheat flour
- ¼ cup white rice flour
- 12 medjool dates, pits removed
- 4 small black mission figs
- ¼ cup raw carob or cacao powder
- 3 tbs of pure maple syrup
- A few dashes of Savour This Kitchen Gypsy or cinnamon
- A pinch of salt
- Preheat the oven to 350 F and line a baking pan with parchment paper. I used an 8x8 tray.
- Cut the potatoes into chunks and place them into a steamer for until soft, about 15-20 mins.
- Place the potatoes, figs and dates into a food processor and run until smooth.
- Pour the mixture into a large bowl, and mix well with the remaining ingredients.
- Place into your lined dish and bake for 20 mins, or until a fork comes out clean when poked.
- Cool for 10 mins, then slice and devour!
Adapted from Deliciously Ella
Store in the refrigerator, up to 5 days.