Sweet Brownie Makeover with Chocolate Almond Butter Sauce and Coconut Whip Cream Topping Recipe – Vegan

Brownies!! Who doesn’t love a good brownie:) While they are delicious, they are also filled with tons of sugar, wheat and unhealthy fats. They might make you feel warm and tingly while you’re eating them, the after effects are usually not so nice. To skip the sugar crash, bloating and fatigue, these babies don’t contain any gluten, refined sugar or any other ingredients that make you feel bad.

These brownies got a healthy makeover with some slow burning, sugar stabling sweet potatoes and oat flour, mineral rich maple syrup and fat burning coconut oil. As you may have heard, chocolate also has some amazing benefits..


This recipe is super quick and easy, even for a someone who doesn’t bake, never mind gluten-free baking! If you don’t have oat flour handy, you can just grind up some large flaked oats for super fresh flour. You can also substitute another flour of choice. The topping recipes are optional but do add more deliciousness:)

Sweet Potato Brownies (vegan)

2 cups sweet potatoes, cooked
1 + ¼ cups oat flour (or another type of flour)
½ cup cocoa powder
1 cup walnuts or pecans
1 cup unsweetened vanilla almond milk
1 Tbsp chia seeds + ¼ cup water
⅓ cup coconut oil
3/4 cup coconut sugar
¼ cup maple syrup
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla powder
1 tsp mesquite powder (optional)
1 tsp cinnamon
¼ tsp sea salt

How to make:
If your sweet potatoes aren’t cooked, cut them into cubes and steam them for 12 minutes or until their are completely soft.

Preheat oven to 350F
Soak chia seeds in the ¼ cup water for 10 minutes.
Combine all ingredients, except the walnuts, into a food processor and blend until smooth.

Mix in the walnuts. Line muffin tray with paper cups or use some coconut oil to grease the muffin tray. Using an ice cream scoop, scoop batter into 12 portions and bake for 30 minutes.

Makes 12 brownie bites


Optional Topping Recipes:

Raw Chocolate Almond Butter Sauce

¼ cup water, warm
¼ cup smooth raw almond butter
2 Tbsp maple syrup (or raw agave syrup)
1 Tbsp raw cacao powder
1 tsp lucuma powder (optional)
¼ tsp vanilla powder (or ½ tsp if using liquid)
⅛ tsp sea salt

How to make:
In a medium bowl combine raw cacao, mesquite powder (if using), sea salt and vanilla powder. (If using liquid vanilla, add with wet ingredients). Mix dry ingredients.
Pour warm water in while stirring. Add raw honey and almond butter and mix well.

Makes half a cup of sauce. Can be used to dip fruit or as a topping for pancakes or ice cream!

Coconut Whip Cream

1 can coconut milk (full fat)
6-8 drops of stevia (or to taste) or 3-4 tsp raw honey
1/2 tsp vanilla powder or 1 tsp vanilla liquid extract
1 Tbsp Irish moss gel (optional)

How to make:
Put can of coconut milk in the fridge for at least a few hours or overnight. When you open the can, take out the top solid part of the milk and only a table spoon or so of the clear liquid. Add coconut milk to blender along with Irish moss gel, stevia and vanilla. Blend until whipped. (the Irish moss helps to keep the whip more solid but is not necessary)

Yields just over a cup of whip cream

Top brownies with almond butter chocolate sauce and whip cream for a delicious nutrient dense treat that will leave you feeling tingly all over!!

More tips here to skip the holiday weight gain!

In health,
Annaliisa