Brownie cravings hit hard, but most recipes are equal parts sugar to flour, so they’re not the healthiest choice. That’s not the case with these moist, fudgy vegan almond butter brownies. Steamed sweet potato acts as a naturally sweet base, along with just a touch of maple syrup, while almond butter gives the brownies richness and adds a bit of protein, too. Be sure to let the brownies cool for at least 30 minutes before digging in, or they will be too hot to handle.
At only 4g of sugar per brownie, this makes for a perfect, satisfying dessert. Most vegan desserts are loaded with added sugar, so this is a great healthier option. The fat content also fills you up and comes in part from the flaxseed, which provides some omega-3 fatty acids.
Active time: 20 minutes Total time: 50 minutes
Vegan Almond Butter Brownies
Ingredients
- 2 tablespoons ground golden flaxseed
- 1 8-ounce (227g) sweet potato, peeled and cut into 1/2-inch (1.3cm) chunks
- 1/2 cup (129g) almond butter
- 1/2 cup (113g) coconut oil, melted
- 1/4 cup (59ml) maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup (60g) unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85g) no-sugar added chocolate chips
Directions
Preheat the oven to 350°F (180°C). Line an 8-inch square (20cm) baking pan with parchment and coat with cooking spray. In a small bowl, combine the flaxseed with 6 tablespoons (89ml) water. Set aside for 10 minutes.
Meanwhile, steam the sweet potato in a steamer basket on the stove until very tender, 8 minutes. Alternatively, put the sweet potatoes in a microwave-safe bowl with 1/2 cup water, cover, and microwave on high until very tender, about 4 1/2 minutes; drain.
Combine the sweet potato, flax mixture, almond butter, coconut oil, maple syrup and vanilla in a food processor. Process until completely smooth, stopping once to scrape down sides of the bowl, 1 minute. Sift the cocoa powder, baking soda, and salt over the sweet potato mixture; pulse until completely blended.
Transfer the batter into the prepared pan. Sprinkle with the chocolate chips. Bake until a skewer inserted in the center comes out with just a few moist crumbs on it, about 28 minutes. Cool in the pan on a rack for at least 30 minutes. Cut into 16 squares and serve. Keep leftovers in an airtight container in the refrigerator for up to five days.
Serves: 16 | Serving Size: 1 brownie
Nutrition (per serving): Calories: 175; Total Fat: 14g; Saturated Fat: 9g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 111mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 4g; Protein: 3g
Originally published February 2021, updated April 2023
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