These vegan gluten free sweet potato brownies have only 7 ingredients, most of which you probably have in your pantry right now! Chocolatey, simple, and actually healthy. These brownies are made with sweet potatoes, raw cacao powder, maple syrup, and topped with a crunchy granola of your choice. Vegan, gluten free, paleo, and Whole30 compliant.
These Sweet Potato Breakfast Brownies Are:
- Healthy…no, really!
- Made with 7 simple, whole ingredients
- Loaded with nutrients
- Vegan & dairy free
- Gluten free, grain free, and healthy
- Refined sugar free
Make Sweet Potatoes Whole30 Approved for a Healthier Dessert
This gluten free Whole30 Brownies recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
What’s In These Vegan and Gluten Free Sweet Potato Brownies?
- Sweet Potatoes: the “secret sauce” of this recipe. I used mashed sweet potatoes to give the brownies sweetness and that signature moist texture. Cook the sweet potatoes however you like: boiled, mashed, or even use a canned variety. These canned mashed sweet potatoes are organic, and are absolutely perfect to keep in the pantry.
- Almond Butter: You can use any kind you like, I used almond butter for my version. And if you are nut free, the sunflower butter is the perfect alternative to use. Or even tahini, go wild!
- Coconut Flour: gives these brownies a rich and thick texture and crumb! I love using coconut flour in baked goods because it is hearty and dense, and is super nutritious.
- Raw Cacao Powder: this raw unsweetened cacao powder is a a healthy and good-for-you addition to these brownies. Raw Cacao powder is loaded with antioxidants and has tons of healthy benefits. Make sure you use a raw cacao powder and not sweetened baking cocoa… it makes a huge difference.
- Maple Syrup: for natural sweetness. We make our own maple syrup from tapping our maple trees each spring (real homesteaders over here!) but this maple syrup is great for these brownies. Make sure you are using real maple syrup and not artificial pancake syrup.
- Pure Vanilla Extract: for that baked goods taste and flavor. Like the cacao powder and maple syrup, please use real pure vanilla extract for your baking… a better quality ingredient will yield the best possible brownies (and is much better for you!)
- Granola: Any kind you prefer to use on top. I used High Vibe Granola Maple Almond Flavor for the topping, after they awesomely gifted me a bag. It was perfect for these brownies actually, as it gave the dish a crunch, nutty, maple-y taste. This granola is paleo and Whole30 friendly… so it’s a great grain-free addition.
How Do I Make These Breakfast Brownies?
- Preheat oven to 375 degrees. Grease a 9×5 baking dish and set aside.
- In a large mixing bowl mash the sweet potatoes with the nut butter, coconut flour, cacao powder, maple syrup and vanilla extract. Stir well until a thick dough forms (thin with a little water if needed), and add to the baking dish. Top brownies with granola.
- Bake for 30 minutes, allow to cool, slice, and enjoy!
Reheat Frozen Brownies for a Quick Snack Anytime!
I froze these leftover brownies in an airtight bag, then heated them in the oven when I was ready to eat. They turned out PERFECTLY! The texture was still rich and fudgy even after being frozen for a few months.
To reheat from frozen, place brownies on a baking sheet, and cook at 350 degree Fahrenheit for 30 minutes until they are warm in the center and slightly crisp on the outside.
Other Favorite Breakfast Recipes You’ll Love!
Get the Same Ingredients I Used To Make My Whole30 Brownies:
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
As always, if you make these Paleo Whole30 Sweet Potato Brownies be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Whole30 Sweet Potato Brownies
- Preheat oven to 375 degrees. Grease a 9 x 5 baking dish and set aside.
- In a large mixing bowl mash the pureed sweet potato with the nut butter, coconut flour, cacao powder, maple syrup and vanilla extract. Stir well until a thick dough forms (thin with a little water if needed), and add to the baking dish. Top brownies with extra walnuts.
- Bake for 30 minutes, allow to cool, slice, and enjoy!
Reheat Frozen Brownies for a Quick Snack Anytime!I froze these leftover brownies in an airtight bag, then heated them in the oven when I was ready to eat. They turned out PERFECTLY! The texture was still rich and fugdy even after being frozen for a few months. To reheat from frozen, place brownies on a baking sheet, and cook at 350 degreen Fahrenheit for 30 minutes until they are warm in the center and slightly crisp on the outside.
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