Print Recipe
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Loaded Sweet Potato Brownies


Dry ingredients

  • 1 1/2 cups (240g) coconut sugar, or to taste
  • 2 cups (200g) blanched almond meal
  • 1 cup (160g) gluten-free flour belnd
  • 1/2 cup (50g) cocoa or raw cacao powder
  • 1 tsp baking powder

Wet ingredients

  • 1 cup (200g) sweet potato puree
  • 3/4 cup (190mL) plant-based milk, such as almond, soy or coconut
  • 1/2 cup (110g) melted vegan chocolate


  • 1/2 cup (65g) raspberries, fresh or frozen
  • 1/2 cup (50g) white vegan chocolate chips


  • Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper.
  • Add all the dry ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined and smooth. Pour the brownie batter into your baking pan and smooth the top.
  • Scatter the raspberries and white chocolate chips onto the brownie batter. Gently press them into the surface.
  • Bake the brownies in the oven for 15-20 minutes (shorter if you like them fudgy, longer if you would like them more crispy). The brownies are ready when the surface is dry. They will set more over time.
  • Allow the brownies to cool in the baking pan.
  • When you are ready to serve the brownies, remove them from the pan, slice them and enjoy!
  • Depending on your climate, the brownies can be stored in an airtight container at room temperature up to 1 day. Alternatively, store them in the fridge for 1 week or in the freezer for up to 1 month.