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Sweet Potato Chocolate Fudge Brownies, Vegan + Gluten-Free

It’s brownie time.

Personally I like my brownies to be melt-in-your mouth fudgey and more chocolately than super sweet. For today’s Sweet Potato Chocolate Fudge Brownies our secret ingredient -sweet potato- keeps these treats soft and moist. The sweet potato acts as both a sweetener and naturally gluten-free flour alternative.

They are lovely on their own and even more fun with toppings. I didn’t get a chance to snap a photo of the ice cream brownie sundaes we made with Coconut Bliss (one of my favorite vegan ice creams) but you’ll have to trust me when I say you’ve gotta make one! I also made a 4-way brownie topping sampler platter (pictured below), topping the brownies with peanut butter, coconut butter, coconut flakes and cinnamon. All four are winners in my book.

Sweet Potato Chocolate Fudge Brownies, Vegan + Gluten-Free
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: 8
  • 1 medium sweet potato
  • 4 dates, chopped
  • ¼ cup non-dairy milk
  • 1 cup all purpose almond meal or all purpose gluten-free flour
  • 3 tbs cocoa powder
  • 1 tsp vanilla extract
  • 2 tbs agave
  • 1 tbs coconut oil (softened) + extra fro greasing
  • dash of salt
  • ½ cup chocolate or carob chips
  1. Preheat oven to 425.
  2. Poke holes in sweet potato with fork. Wrap in tin foil and bake until tender (about 40 minutes). Remove sweet potato from oven, let cool.
  3. Turn oven heat to 350°. Grease a 8" x 8" baking dish.
  4. When sweet potato is cool enough to handle, break it into pieces and blend it with dates and milk in blender until smooth.
  5. Transfer mixture to a large bowl and stir in remaining ingredients. Spread mixture evenly in baking dish.
  6. Bake for 15 minutes. Remove from oven and let cool completely before slicing.

Sweet Potato Fudge Brownies Vegan Gluten-Free 3

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12 Responses to Sweet Potato Chocolate Fudge Brownies, Vegan + Gluten-Free

  1. Sounds very good! Have you tried these with coconut flour. If you have any suggestion how to substitute with it I would appreciate!

    • I love the flavor of coconut flour but unless I blend it with another flour my baked goods tend to fall apart. Maybe a 50% coconut flour, 50% almond, all-purpose, etc. mix? :)

    • You can definitely substitute with maple syrup! You might want to add an extra tablespoon since it isn’t quite as sweet. Enjoy!!

  2. I’ve made these twice and they taste fantastic but I’m curious what measurement you would suggest for ‘one medium sweet potato’. Possibly 1/2 cup cooked sweet potato? And should the batter be thick or more on the thin side?

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