Ice Box Sweet Potato & Walnut Brownies

By • January 4, 2014 0 Comments

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Author Notes: The fudgiest, sweetest, and most chocolatey brownies ever: Ice Box Sweet Potato & Walnut Brownies. These vegetable based brownies [I realize that sounds completely bizarre but bare with me, they're incredible!] are not only vegan, but gluten free and naturally sweetened with 100% pure maple syrup and medjool dates.

Nutritional Information [per brownie]
190 Calories, 44g Carbohydrates, 7.6g Fat, 3.8g Protein, 3.4g FIber, 14.5g Sugar
Alexandra Dawson


Makes 9 brownies

  • 2 large sweet potatoes, peeled & cubed
  • 3/4 cup walnuts
  • 1/2 cup brown rice flour
  • 1/4 cup raw cacao powder + more for dusting
  • 2 tablespoons flaxseed meal
  • 1.5 cups medjool dates
  • 2-4 tablespoons 100% pure maple syrup, depending on desired sweetness
  • pinch of sea salt to taste
  1. Preheat your oven to 375 degrees F, rack in middle, and lightly grease an 8?x8? baking pan with coconut oil. Set aside.
  2. Place sweet potatoes in a pot and cover them with cold water until just submerged, then bring to a boil. Continue boiling for 10-15 minutes or until potatoes are very soft. If the water begins to boil off just add a bit more! Remove from heat and drain water.
  3. Meanwhile, in a food processor fitted with an S blade, blend walnuts, brown rice flour, cacao and flax until they are a fine powder. Add remaining ingredients and the softened potato to the processor and pulse until well mixed.
  4. Scoop batter into the greased baking pan, dust with extra cacao, then bake for 30 minutes or until a decent crust forms on top. Remove from oven and allow to cool. Place brownies, in covered baking pan, into the freezer and chill until solid. Slice and enjoy!

More Great Recipes: Chocolate|Potatoes|Snacks|Breakfast & Brunch|Vegetables