We love these fudgy, decadent, refined sugar-free brownies. The secret ingredient? Sweet potatoes! Sweet potatoes give these brownies an extra fudgy texture and add just the right amount of sweetness.


Sweet Potato Brownies*

Gluten-Free, Vegan, Dairy-Free, Nut-Free



  • 2 tbsp ground flaxseed

  • 6 tbsp water

  • 1 large baked sweet potato, skin removed OR

  • 1 16 oz. can sweet potato puree

  • ¼ cup melted coconut oil

  • 4 tbsp maple syrup or sweetener of choice

  • 1 cup seed or nut butter of your choice

  • ½ cup raw cacao powder

  •  ½ tsp sea salt

  • ½ tsp baking soda

  • 1 cup chocolate chunks or chips

    For garnish

  • handful of rose petals

  • sea salt flakes

  • chopped pistachios


Step 1

Preheat oven to 375°F. Grease an 8×8 baking pan with oil of choice or line with parchment paper.

Step 2

Make flax eggs** by stirring together ground flaxseed and water in a small bowl. Set aside for at least 10 minutes.

Step 3

Combine flax eggs and all remaining ingredients (except chocolate chips) in a large mixing bowl until super smooth. Add chocolate chips.

Step 4

Pour batter into a baking pan and spread evenly.

Step 5

Bake for about 30 minutes, checking in occasionally. Brownies should be slightly firm on top.

Step 6

Remove from oven and allow to cool before garnishing and serving.

*Inspired by Sahara Rose’s Eat Feel Fresh Sun-Butter Sweet Potato Brownies

**A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. After a few minutes, the mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg!

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