Name: Paleo Brownies with Sweet Potato and Tahini
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 1 medium sweet potato (*); 1 cup tahini; 2 large eggs; 1 tsp vanilla extract; ⅔ cup unsweetened cocoa powder; ½ cup coconut sugar; ¼ cup vegan chocolate protein powder ((optional)**); ½ tsp baking powder (***); ½ tsp kosher salt; ½ cup paleo chocolate chips ((optional)***); flaky sea salt; sesame seeds

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These Paleo Brownies are irresistibly fudgy and decadent, yet totally gluten free, dairy free and refined sugar free. They’re made with healthier ingredients like sweet potato and tahini, but you wouldn’t even know! The perfect dessert recipe to satisfy your sweet tooth.

gold serving utensil holding up a slice of paleo brownie with sweet potato and tahini

Food is a common topic of discussion for my husband and I. Even when I’m “off the clock” we’re probably brainstorming my next recipe. I can’t remember exactly how this came up, but we had the idea to combine tahini, sweet potato and chocolate in a recipe. I couldn’t get the idea out of my head, so I had to make it happen.

After a quick run to the grocery store, I randomly whipped together these paleo brownies with sweet potato and tahini. They were ICONIC. The only problem with the first batch was that they were a little too cake-y! I wanted them to be more like those dense, fudgy brownies I grew up eating.

So, I got back to work and made some tweaks to the recipe. Luckily, the second round turned out PERFECT! The taste and texture was exactly what I wanted it to be. We cannot stop eating them, and they were even approved by several of my friends!

I’m always in awe that natural, healthy ingredients like sweet potato, tahini, coconut sugar, cocoa powder and eggs can come together to make something truly delicious. You won’t even know that these brownies are paleo because they taste just like traditional, decadent, fudgy brownies. Okay rant over hehe, go make this recipe!

Why You’ll Love these Paleo Brownies with Sweet Potato and Tahini

These paleo brownies are made with healthy, wholesome ingredients yet taste just as decadent and fudgy as traditional brownies!
They are totally gluten free, dairy free and refined sugar free.
This recipe is better than any boxed brownies you’ll ever make!
These paleo brownies are naturally sweetened with sweet potato and coconut sugar and use tahini instead of oil or butter.
They are higher in protein and fiber than traditional brownies.

paleo brownies on parchment-lined wire rack

What You Need to Make these Paleo Brownies

For the Wet Ingredients:

Sweet Potato: I prefer to roast my own sweet potato and then mash it up but for convenience you can use 1 cup of canned sweet potato puree instead. This adds natural sweetness and micronutrients but you can’t even tell it’s in there!
Tahini: Tahini, AKA sesame seed butter, has a creamy consistency and a delicious nutty texture. This is the sole source of fat in these paleo brownies – there’s no need for oil or butter.
Eggs: 2 large eggs – I always use pasture raised.
Vanilla Extract: Technically 1 tbsp, but I mean who ever measures vanilla!?

For the Dry Ingredients:

Cocoa Powder: We’re using a whopping 2/3 cup of unsweetened cocoa powder to really get that intense, fudgy chocolatey flavor. I tested this with both Ghirardelli cocoa powder and Trader Joe’s brand, and I much preferred the Ghirardelli! It had a darker, more intense chocolate flavor.
Coconut Sugar: These brownies are sweetened naturally with coconut sugar, making them refined sugar free and paleo friendly.
Chocolate Protein Powder: I like adding a bit of chocolate protein powder cuz why not! My personal favorite is this vegan one from Wellious, which is made from almonds and sweetened with monkfruit. It does contain chickpeas, so it’s not fully paleo, but you can substitute your favorite paleo protein powder instead. I also tested these without protein powder and they worked fine too, but I prefer the version with protein powder!
Baking Powder: A small amount of baking powder provides a bit of rise to these brownies without making them too cake-y. If you’re strictly paleo, I would recommend doing 1/2 tsp of baking soda instead.
Kosher Salt: Even desserts need some salt!

For the Mix-ins & Toppings:

Paleo Chocolate Chips: This is optional, but I love adding some chocolate chips into the batter and on top of the brownies. My favorite paleo chocolate chips are from Hu, and my discount code MADDIE will get you 20% off their whole website.
Sesame Seeds: To tie back into the tahini, I like to top with some sesame seeds! Optional, of course.
Flaky Sea Salt: A totally necessary touch, in my opinion.

ingredients for paleo brownies with sweet potato and tahini

How To Make these Paleo Sweet Potato Tahini Brownies

Roast the Sweet Potato:

First, preheat your oven to 375F. Then, cut your sweet potato in half lengthwise. Place onto a small parchment-lined baking sheet. Optionally, spray the cut side of the sweet potato with avocado oil. Then, place the cut side facing down, and use a fork to pierce holes all over the outside of the sweet potato.

Next, transfer baking sheet to the oven and allow the sweet potato to roast for 30-35 minutes or until mostly fork tender. Once done, remove sweet potato and reduce oven temperature to 350F.

Mash the Sweet Potato:

Cover the sweet potato fully with another pan/dish or tin foil and let it steam for 5 more minutes. Then, remove the flesh from the skin and mash it up well with a fork. You will need 1 cup of mashed sweet potato for these brownies – you can also use canned sweet potato puree instead to save time.

Mix together the Wet Ingredients:

Next, add 1 cup of the mashed sweet potato to a large bowl along with the tahini, eggs and vanilla. Use a hand mixer to beat until smooth.

Add in the Dry Ingredients:

Then, add in the dry ingredients and beat again until combined. The batter should be thick! Add about ⅔ of the chocolate chips and use a spatula to incorporate them into the batter.

paleo brownie batter in white bowl with spatula

Pour Paleo Brownie Batter into Baking Dish:

Line your 9×9″ baking pan with parchment paper – I like to spray it with avocado oil first to help the parchment paper stay down. Then, pour in the brownie batter and spread out evenly in the pan. Top with the remaining chocolate chips.

Bake Paleo Brownies, Top & Cool:

Transfer brownies to the oven to bake for about 30 minutes. Immediately after, top with a hefty sprinkle of sesame seeds and flaky sea salt. Allow the brownies to cool for as long as possible before cutting into 12 squares. Store in an airtight container in the fridge – they only get better and more fudgy as they sit!

close up shot of baked paleo brownies sweet potato and tahini topped with sesame seeds and flaky salt

Can I use Pumpkin Puree instead of Sweet Potato in these Paleo Brownies?

I have NOT tried this recipe with pumpkin puree yet. I think it would work logistically in terms of texture, however, the brownies would likely turn out a lot less sweet! If you’re going this route, you may want to try adding more coconut sugar or just expect them to be less sweet.

What Brand of Protein Powder Should I Use? Can I Omit It?

The only protein powder that I’ve tried in these paleo brownies is this one from Wellious. It’s vegan, made from almonds, and is sweetened naturally with monkfruit. I also love that it doesn’t have the chalky flavor that a lot of plants-based protein powders have!

Please note, this brand of protein powder is not technically paleo compliant because it does contain chickpeas. So, if you’re strictly paleo, I’d recommend using a different brand such as Paleo Pro or Be Well by Kelly (they have a normal and plant-based one).

I did test this recipe without protein powder and it worked just fine! It will be slightly less sweet since the protein powder has monkfruit in it. I prefer the version with protein powder in it, but you can definitely omit it if you don’t have any on hand.

one slice of paleo brownie on white plate with black fork

What is Tahini? Are there any Substitutes?

Tahini is pretty much sesame seed butter...AKA ground up sesame seeds. The texture is similar to a really drippy natural nut butter and the taste is earthy and slightly bitter (in a nice way haha). It’s incredibly common in Middle Eastern and Mediterranean cuisines, but is luckily becoming popular around the globe! You may recognize it as one of the main ingredients in hummus.

But, tahini also pairs SO well with chocolate so it’s perfect as the fat source in these brownies! Compared to traditional brownie recipes that use oil or butter, these brownies have more protein and fiber thanks to the tahini.

If you don’t have any tahini, or don’t like it, you can definitely substitute an equal amount of neutral-tasting nut butter such as cashew butter. Make sure the only ingredients are cashew butter and salt, and that the texture is super smooth and drippy.

How Should I Store these Paleo Brownies?

First, I highly recommend that you let them cool for as long as possible (it’s hard, I know) before cutting into them. Then, once the paleo brownies are fully cooled, transfer them to an airtight container and store in the fridge. They will get more fudgy as they sit!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

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5 from 2 votes

Paleo Brownies with Sweet Potato and Tahini

These Paleo Brownies are irresistibly fudgy and decadent, yet totally gluten free, dairy free and refined sugar free. They're made with healthier ingredients like sweet potato and tahini, but you wouldn't even know! The perfect dessert recipe to satisfy your sweet tooth.

Servings brownies

Prep Time 45

Cook Time 30

Total Time 1 15

Equipment

cutting board
knife
fork
small baking sheet
large bowl
hand mixer or stand mixer
spatula
9×9 baking dish
parchment paper