Without flour and sugar: Recipe for juicy, vegan sweet potato brownies

Healthy chocolate dream
Without flour and sugar: Recipe for juicy, vegan sweet potato brownies

Wonderfully juicy, incredibly chocolaty and healthy at the same time, could it be any better?

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Sounds almost too good to be true: These brownies are made without flour and sugar, are still vegan and, last but not least, provide minerals and vitamins. A dream for all health-conscious people with a sweet tooth. The recipe.

They are considered particularly healthy and are preferably baked or served in the form of fries with burgers: sweet potatoes. But have you ever made the “patat” sweet? If not, it’s about time. Sweet potatoes not only give cakes and pastries a great consistency, but also an exciting aroma with natural sweetness – completely free of industrial sugar. How about some juicy, chocolatey brownies made from sweet potatoes, for example?

Admittedly, the combination may take some getting used to, but you should definitely give it a try. Your willingness to experiment will be rewarded with full-bodied brownies, which get by without sugar and flour and are even vegan. Thanks to the unique nutritional composition of the sweet potato, you also take in a load of vitamins, minerals and trace elements and literally nibble healthily.

The sweet potato: bulging with nutrients

The sweet potato, which comes from Central America, is known for its deep orange, strong purple or white flesh. In addition to its appearance, it scores with an excellent nutrient profile. It contains plenty of vitamins A, E and beta-carotene and supports eyesight, skin and hair. It also contains twice as much fiber as a normal potato, so it keeps you full for a long time and supports digestion. Large amounts of potassium, magnesium and calcium make the sweet potato a veritable mineral bomb. It owes its sweet note to its high sugar content – but thanks to the low glycemic index, this does not cause the blood sugar level to skyrocket as quickly as is the case with normal potatoes.

A sweet from nature

The floury-soft consistency of boiled sweet potato serves as the basis of the brownie dough and thus replaces flour and binding agents such as egg in equal measure. Ground almonds are used as an additional flour substitute, they give the brownies a slightly nutty taste and are also rich in protein and fiber. Medjool dates support the natural sweetness of the sweet potato, the “queen of dates” convinces with its caramel note. Alternatively, you can also use soft dates. However, since these are much smaller, the amount should be increased to 18 to 20 pieces, depending on your taste.

Baked cocoa provides the chocolaty note – it is unsweetened, slightly tart and tastes intensely chocolaty. If you are in the mood for top-class enjoyment, you can add exciting mix-ins to the basic dough. Cocoa nibs, chopped nuts or dried fruits such as banana chips make the sweet potato brownies a culinary highlight. Baked and drizzled with chocolate icing, “nature’s brownies” are ready to be distorted. Once tried, you’ll never want to nibble on anything else – a must for all health-conscious gourmets.

Recipe for 14 chocolatey sweet potato brownies


  • 500 grams of sweet potatoes
  • 14 Medjool dates, pitted
  • 150 grams of ground almonds
  • 5 tablespoons of baking cocoa, de-oiled
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 1 tablespoon of syrup e.g. date syrup, maple syrup, agave syrup
  • 1 teaspoon vanilla extract
  • Optional: cocoa nibs, Ceylon cinnamon, chopped nuts or dried fruits

Glaze (optional)

  • 30 grams of coconut oil
  • 10 grams of baking cocoa, de-oiled
  • 1 tablespoon of syrup e.g. date syrup, maple syrup, agave syrup


  1. Boil enough water in a saucepan.
  2. Peel and dice the sweet potatoes. Simmer in boiling water for 15 minutes, then drain and let cool.
  3. Pit the Medjool dates and soak in a bowl of cold water for at least ten minutes. Preheat the oven to 180 degrees top / bottom heat.
  4. Mix the ground almonds, baking cocoa, baking powder and salt in a bowl.
  5. Puree the soaked dates together with the sweet potatoes, the syrup, vanilla extract and a little water. Slowly stir in the dry ingredients. Optionally fold in finely chopped nuts, dried fruits or cocoa nibs.
  6. Line a square springform pan (approx. 23 by 23 cm) with baking paper.
  7. Pour the finished dough into the mold, smooth it out and bake in the preheated oven for about 25 minutes.
  8. Carrying out a chopstick test: Pierce the dough with a wooden stick, if the dough does not stick, it is ready and can be taken out of the oven.
  9. For the glaze: slowly melt the coconut oil in a pan, mix in the baking cocoa and syrup and allow to cool. Drizzle the glaze over the finished brownies and let cool down completely.
  10. Cut brownies into 14 pieces and serve.

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