Vegan Sweet Potato Brownies
These delicious vegan caramel gooey brownies are gluten free, refined sugar free, oil free, and delicious. Not to mention they have some extra vegetables included!
There's something about a super moist brownie that is just superior to all the rest of the brownies. I personally love when brownies have frosting, or caramel on top, it gives the whole brownie so much more flavor.
Recently I have been trying to make a lot of my baked goods gluten free, not because I think gluten is bad for everyone, but because I am trying to experiment with other flours, because a lot of them have great health benefits. I also think it is fascinating the textures that can be created using these flours. I am also trying baking without oil, and cooking without it in general, because it adds unnecessary calories and fat, and can easily be replaced with more nutritious options. Overall I believe that both are not things that should be avoided at all costs, but if you can, why not!
When I was coming up with this recipe, I knew that I wanted it to be GF, and OF, but I also wanted to sneak in some more healthy ingredients as well; enter the glorious sweet potato, also known as my favorite food. This adds both moisture and sweetness to this dessert, replacing oil, and some of the refined sugar. More importantly, it adds so many nutrients to the dessert, such as fiber, vitamin A, and vitamin C, these make these delicious brownies truly guilt free!
Total time: 1 hr (plus time to bake sweet potatoes)
Serves: 9 Brownies
For Brownie Mix:
- 1 3/4 Cups baked sweet potatoes mashed
- 1/2 Cup cacao
- 1/4 Cup mesquite powder
- 1/4 Cup coconut flour
- 1/4 Cup ground flaxseed mixed with 1/2 cup of water to form "flax egg"
- 1 Teaspoon vanilla
- 1/4 Cup date syrup
For Caramel Sauce:
- 1/4 Cup mashed sweet potato
- 1/4 cup tahini
-1/8 cup date syrup
Start by baking your sweet potatoes, you may do this step ahead of time and store the mashed potatoes in the fridge. Do not use the skin, just scoop out the inside. If you do not have them premade, preheat oven to 350 and bake for 45 minutes.
First combine the flaxseed and water together and set aside while completing the following steps.
Combine all your dry ingredients together in large mixing bowl, and mix together (Do not add the flax egg)
Now add remaining ingredients(under brownie mix) to the bowl, and mix together. Spread into a sprayed pan.
Mix your caramel sauce together in a small bowl. Add dollops to the brownies, then take a knife and create your own beautiful swirls(I also added some extra tahini, because I'm obsessed).
Place your brownies into the oven, and bake for 40-50 minutes at 350.
Once you can place a knife through, and not get anything stuck to the knife, they are done, remove from oven, and let cool 10 minutes, and enjoy!