Paleo Sweet Potato Brownies with Tahini
These Paleo Sweet Potato Brownies are SO dense, chewy and moist! No one will believe they use sweet potato and are gluten/grain/dairy and refined sugar free!
Sweet potatoes. IN gluten free dairy free brownies BROWNIES.
Is it a dinner? Is it a dessert?
I’ll let YOU be the judge of that.
Side note: my STRONG vote is for dinner. Because, UHHHHH, chocolate for dinner sounds like the BEST life choice that you could make for your adult-do-what-you-want LIFE.
Loving on being an adult SO HARD right now. <– Not the usual case. Usually adulting is my least favorite verb. But, getting to chose what you eat for every single meal IS pretty AWESOME.
Anyway. These paleo brownies. I literally tested them for you, with Z-E-R-O lies, almost 10 TIMES. IN ONE WEEK.
When chocolate. that I can pretend for dinner. is on the horizon, I COMMIT YO.
Every batch tasted SUPER YUMMY. The kind of yummy that you have to put in the garbage and throw salt on top of or else you will EAT ALL 9 BATCHES TO YOURSELF.
Only to realize you really like salt and the temptation to garbage pick..pick..pick…..
Don’t even look at me like that. You KNOW you’ve been there too.
But, the texture of these paleo sweet potato brownies? Just NOT QUITE THERE. Never bad. Never great. Never like cake (which is A MAJOR brownie NO NO in my brownie-loving-books.) But also never fudgy and chewy and dense.
It was kind of like healthy chocolate paleo zucchini bread. But in little squares. Mr.FFF and I both pondered the texture situation of the healthy brownies at hand and decided that, although we weren’t mad about it, if I wanted to call them BROWNIES, then they were NOT SO.
Back into the kitchen. TIMES 9.
Now these this sweet potato brownie recipe? OH YES INTERNET FRIENDS. DENSE. FUDGY. AND MOIST. They’ve still got a SLIGHT zucchini bread quality but, liiiiiiike, if it married the chewiest brownie that your brownie-munching-face has ever experienced, and they had a BABY.
Just over here pick….pick….picking. Don’t mind me.
Besides being head over taste buds in LOVE with the texture of these magical little bites of brownie bliss, I needa just tell you about the swirls of intensely nutty tahini that mingles with decedent chocolate and the earthy, natural sweetness of the potatoes.
As we’ve discovered in the vegan gluten free oatmeal no bake cookies, paleo chocolate muffins with tahini and vegan brownies with berries and tahini, baking with chocolate and tahini is basically one of the most delicious things you can do for your taste buds
The chocolate sweetness + slightly bitter tahini is a match made in food combo heaven and it is so ADDICTIVE. So CRAVEABLE. SO make-you-wanna-eat-all-the-brownies-right-here-right-now kind DELICIOUS.
Plusplusplus! A little (read: LARGE) drizzle of smooth tahini makes this paleo sweet potato brownies recipe have ZERO oil but all the yummy taste that a little healthy fat brings to food of the baked good variety.
Also. Cinnamon. With sweet potato? YES. With chocolate?
You’re questioning it.
I pinky swear to you that it adds this SUPER unexpected spiciness that warms up the back of your throat as you allow each bite of chewy paleo coconut flour brownie NIRVANA to wrap you up in peace and goodness and happiness, like only a chocolatey dessert knows how to do.
Paleo Sweet Potato Brownies Recipe
- 1/2 cup Cooked Mashed Sweet Potato 120 grams
- 1/2 cup Sesame Tahini
- 1/2 cup Coconut Sugar packed
- 2 Eggs
- 2 teaspoons Pure Vanilla Extract
- 1 cup Almond Flour 98 grams
- 1/4 cup Unsweetened Cocoa Powder sifted if lumpy
- 2 tablespoons Coconut Flour plus 2 teaspoons, packed, 22 grams
- 3/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1/4 cup Dairy-Free Mini Chocolate Chips
- Preheat your oven to 350°F. Rub an 8×8 inch pan with coconut oil and line the bottom with parchment paper.
- In a large bowl, using an electric hand mixer, combine the sweet potato, tahini and coconut sugar and beat until just combined. Add in the eggs and vanilla and beat until just combined, about 30 seconds.
- Add all the remaining ingredients, except the chocolate chips, and whisk by hand (don’t use an electric mixer) until smooth and well mixed. Stir in the chocolate chips. Your batter will be thick.
- Transfer to the prepared pan, spreading out evenly, and let stand for 5 minutes so the coconut flour can absorb the moisture.
- Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool COMPLETELY before slicing.