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.
Equipment
- fork
- small baking sheet
- hand mixer or stand mixer
- spatula
- parchment paper
Ingredients
For the Wet Ingredients:
- 1 medium sweet potato *
- 1 cup tahini
- 2 large eggs
- 1 tsp vanilla extract
For the Dry Ingredients:
- ⅔ cup unsweetened cocoa powder
- ½ cup coconut sugar
- ¼ cup vegan chocolate protein powder (optional)**
- ½ tsp baking powder ***
- ½ tsp kosher salt
For the Mix-Ins & Toppings:
- ½ cup paleo chocolate chips (optional)***
- flaky sea salt
- sesame seeds
Instructions
- 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.1 medium sweet potato
- 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.
- 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.
- 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.1 cup tahini, 2 large eggs, 1 tsp vanilla extract
- 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.⅔ cup unsweetened cocoa powder, ½ cup coconut sugar, ¼ cup vegan chocolate protein powder, ½ tsp baking powder, ½ tsp kosher salt, ½ cup paleo chocolate chips
- Line your 9x9" 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.
- 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!flaky sea salt, sesame seeds
Video
Notes
*NOTE: For this recipe, I roast my own sweet potato and then mash it up. However, if you want to save time you can use 1 cup of canned sweet potato puree instead. **NOTE: I have only tried this recipe with Wellious chocolate protein powder. It's delicious, sweetened naturally with monkfruit and doesn't have the chalky flavor. However, if you're strictly paleo, you will want to use a different brand of protein powder since this one does contain chickpeas. You CAN omit the protein powder if you don't have any - they still come out delicious, but slightly less sweet. ***NOTE: If you are strictly paleo, use 1/2 tsp of baking soda instead. The texture may change slightly. ****NOTE: My favorite paleo-friendly chocolate chips are the Hu No Added Sugar Chocolate Chips. My discount code MADDIE will get you 20% off their whole website. NUTRITION INFO: The nutrition info listed below is only an estimate, and will vary depending on what brand of protein powder and chocolate chips you use.
Nutrition
Calories: 232kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 286mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4537IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 2mg