These sweet potato brownies are fudgy, gluten-free, and so delicious. We’ve really cut back on sugar here thanks to the natural sweetness in the sweet potatoes and the great texture you get from the Struesli Cacao + Coffee flavor. If you love a hint of coffee with your chocolate, this recipe is for you!
Nutty Gluten-Free Brownies
16 Servings
Ingredients:
- 3 small Japanese sweet potatoes
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- 1 cup nut butter of choice (we used walnut)
- ⅓ cup almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ¾ cup milk of choice (we used almond)
- 2 cups Struesli Cacao + Coffee
Instructions:
- Fit a pot with a steamer basket and bring water below to a simmer. Peel and chop the sweet potatoes, then steam the sweet potato chunks until soft.
- Meanwhile, preheat the oven to 350 F. When the sweet potato pieces are tender, transfer them to a bowl. Add the maple syrup, vanilla extract, and coconut sugar. Use a handheld mixer to mix well until the sweet potatoes are purees and all ingredients are incorporated.
- Add the nut butter and mix again.
- Then, add the almond flour, coconut flour, cocoa powder, baking soda, and salt. Mix again to incorporate.
- Gradually add the milk. Add more or less milk as needed to achieve a batter consistency that is thick but can still be stirred with a spoon.
- Fold in 1 cup of the Struesli. Line an 8 × 8 baking pan with parchment paper.
- Transfer batter to the baking pan and spread evenly with the back of a spoon.
- Sprinkle the remaining 1 cup Struesli over the brownie batter.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the brownies cool completely before cutting into 16 bars. Store leftovers in the fridge.
Indulge in more not-too-sweet desserts:
Danielle (Cacao For Coconuts) is a creator of healthy, dairy-free, gluten-free recipes. Follow her on Instagram for more delicious inspiration and visual recipes.
