Sweet Potato Brownies

What if you were told you can have brownies for breakfast!

Sounds too good to be true right? Well, you’re in for a guilt free treat then, not only can you team it up with a hot cup of coffee /tea, it could even be made as a dessert to wow your guests at a party.

Shedding Post delivery weight was never that easy for me. So initially, I chose to eat salads as a meal alternative. Until, I encountered a day where I could no longer eye a bowl of salad with the same satisfaction.

That’s when I started researching on healthy meal options and discovered “vegan recipes”. Vegan food is free from animal products and are rich in fibre and vitamins. Clubbed with this vegan diet, I also spend time working out daily to keep fit. To overcome the sugar rush post workout, I made these delicious sweet potato brownies which are not only gluten free and dairy free, but are sugar free too!

Ingredients for the Brownies

500gms (2 medium sized sweet potatoes)

100gms of ground almonds

A pinch of Himalayan salt

100gms of ground oats (gluten-free for those with allergies)

6 tbsps of unsweetened cacao powder

12 medjool dates (pitted)

6 tbsps of maple syrup

2 tbsps of melted coconut oil

For the Chocolate glaze

2 tbsps of coconut oil

2 tbsps of almond butter

1 tbsps of maple syrup

2 tbsps of cacao powder


Crumbled Walnuts

A handful of fresh Raspberries

Mango Puree (optional)

Preheat the oven to 180°c.

Peel and boil the sweet potatoes. In a high speed blender, add all the ingredients for the brownie, including the boiled sweet potatoes and blend until it forms a thick batter.

In the meantime, line a baking tray with parchment paper and grease the paper with some coconut oil. Pour the batter and smoothen it out using a spatula. Bake the brownie for around 40 minutes or until on inserting a fork it comes out clean.

Set aside the tray to cool. While the brownie is cooling off , make the chocolate glaze by combining all the ingredients listed above and stirring well, then place this in the refrigerator to firm for upto 20 minutes.

Spread the glaze on top and cut out the brownies into squares or diamonds, whichever shape you fancy and serve them on a platter, topped off with chopped nuts and raspberries, drops of mango puree and some more Chocolate Glaze for that gourmet look 🙂

These brownies are super fudgy, gooey and dense.

Tip- You can store them for around a week in the refrigerator. However, I seriously doubt it would last that long 😉 Taz (Tasnim) is a passionate home cook, a graphic designer and a fitness buff. She loves spending quality time with her kids and as a hobby, likes to research healthy recipes and is keen on spreading awareness on creative and healthy meal options. Follow her dream on Instagram to a healthy new you @tazhusain

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