Moist Sweet Potato Brownie — Healthy, Vegan & Gluten-Free

Discover the Moist Sweet Potato Brownie: Healthy, Vegan & Gluten-Free

Looking for a dessert that’s both indulgent and healthy? This moist sweet potato brownie is the perfect answer! A truly healthy alternative to traditional brownies, it’s naturally sweetened thanks to the sweetness of sweet potatoes and dates, with no added sugar. Its creamy texture is enhanced by peanut butter or almond butter, which also provide a good dose of plant-based protein. A guilt-free, comforting treat!

Why choose this sweet potato brownie?

• 100% vegan, gluten-free, and no added sugar

• High in fiber and plant-based protein for a satisfying snack

• Perfect for a tasty and balanced treat any time of day

• Simple and quick to make, even for beginners in healthy cooking

Benefits of key ingredients

• Sweet potato: Excellent source of fiber, vitamins A and C; supports healthy digestion and offers a naturally sweet flavor that helps control blood sugar spikes.

• Dates: Naturally rich in antioxidants, vitamins, and minerals; provide natural sweetness and sustained energy without refined sugar.

• Whole grain brown rice flour: Gluten-free and fiber-rich, this light flour ensures a soft and digestible brownie texture.

• Unsweetened cocoa powder: Packed with antioxidants, it gives the brownie an intense flavor and contributes to wellbeing through its beneficial compounds.

• Nuts and seeds (peanuts, hazelnuts, pecans, almonds): Valuable sources of vitamin E, minerals, and essential fatty acids; they add crunch and nutritional value to every bite.

Why adopt the sweet potato brownie?

Sweet potatoes bring a moist texture, natural sweetness, and a richness in vitamins A, C, and fiber. Combined with dates, they gently replace refined sugar. Peanut butter completes the recipe with protein and healthy fats, making it ideal for a balanced snack.

Moist Sweet Potato Brownie — Healthy, Vegan & Gluten-Free

INGREDIENTS (for one standard loaf pan or square mold)

• 450 g raw orange sweet potato (to yield 300 g cooked flesh)

• 1 tbsp coconut oil (for healthy cooking)

• 100 g natural peanut butter (or almond butter, without added oil or sugar)

• 60 g whole grain brown rice flour (gluten-free) or other flour

• 50 g pitted dates

• 30 g unsweetened cocoa powder (100% cacao, no sugar)

• 1 tsp baking powder (gluten-free if needed)

• Pinch of salt

• 40 g nuts/seeds (hazelnuts, pecans, almonds, roughly chopped)

Tip: Double the quantities for a larger pan or extra indulgence!

PREPARATION

1. Prepare the sweet potato:Cut the sweet potatoes in half lengthwise. Place the cut side down on a baking sheet (parchment paper optional). If steaming, peel the sweet potatoes before cooking.

2. Cook the sweet potato:

   • Oven: Preheat the oven to 180°C (350°F). Bake for about 30 minutes, until the flesh is tender and easily pierced with a knife.

   • Steam: Alternatively, steam the sweet potatoes for 25 to 30 minutes until tender.

3. Scoop out the flesh:Once cooked, scoop out 300 g of sweet potato flesh with a spoon and place it into a blender or food processor.

4. Make the brownie batter:Add coconut oil, peanut butter (or almond butter), brown rice flour, dates, cocoa powder, and a pinch of salt. Blend until smooth and homogeneous.

5. Add baking powder:Stir in the baking powder gently by hand or briefly pulse in the blender—avoid overmixing to keep the texture.

6. Prepare the pan:Lightly grease a loaf pan with coconut oil. Pour the batter in and spread it evenly with a spatula.

7. Add nuts/seeds:Roughly chop the nuts/seeds and sprinkle them on top of the batter. Press down lightly to embed them into the dough.

8. Final baking:Bake for 20 minutes at 180°C (350°F). The brownie should remain moist and fudgy inside.

9. Cool and serve:Let cool before removing from the pan. Enjoy warm or cold, according to your preference.

Tips & advice for the perfect healthy brownie

• Optimize cooking: To save time and energy, cook multiple sweet potatoes or other vegetables at once. Use leftovers in salads, soups, or various dishes.

• Storage: Keeps well in the fridge for up to 4 days and can be frozen in portions.

• Customize your recipe: Add vegan dark chocolate chips or spices like cinnamon to vary the flavors.