These Sweet Potato Brownies with Cranberries and Walnuts were a post sugar fast treat. I say treat because even though they’re refined sugar free, gluten free and vegan they are in fact still delicious. Chocolatey fudgey goodness.
I’d seen a variation of these on my friend’s Instagram years ago. I loved the idea and finally tried them out this week.
They are packed with nutrients and low on sugar. I started with Deliciously Ella’s recipe and lowered the sugar content and upped the chocolateyness. I used coconut sugar, but maple syrup would work fine here too.These brownies are refined sugar free. They do have a lot of dates to sweeten them but I would say that with dates you’re getting more fibre which is helpful for your body to handle the sugar intake a little better. Just sliiightly better for you (small wins).
You can use these as a base for any kind of filling – I went with walnuts because they remind me of the first time I ate a brownie and so in my mind they give my veg-packed brownies legitimacy. Cranberries were in the cupboard and so they went in too – I would highly recommend throwing some in, they worked great.
If you do want to up the sweetness and overall indulgence factor add the icing, otherwise they are yummy without.Give these a go and tell me if they are in fact any good. Sometimes I wonder if my taste buds have forever been changed by my obsession with making everything healthier. I can’t even tell anymore. I had a fruitella the other day and it was an out of control taste explosion, SO much fruity sweetness. “Do people know how good these are Barrie??” Sadly by the end of the packet (yes I have no control) they had lost their flavour punch and given me a bit of a stomach ache. Good to keep it real though.
All that to say, you might want to add more sweetness to these Sweet Potato Brownies with Cranberries and Walnuts. But that is the fabulous thing about cooking and baking. You get to make it your own.
Sweet Potato Brownies with Cranberries and Walnuts
For the brownies
- 2 medium sweet potatoes, peeled, chopped and steamed/boiled until soft. Use precooked frozen sweet potato and defrost in a bowl of bowling water for a quick easy option.
- 15 small to medium dates, softened in boiling water for about 5 minutes
- 4 tbsp coconut sugar You could use maple syrup here but reduce the amount to 2 tbsp.
- 2 tbsp coconut oil, melted
- 100 g ground oats 100g rolled oats blitzed in a food processor until they are a fine meal.
- 100 g ground almonds If you can't eat nuts replace these with another 100g ground oats
- 7-8 tbsp cacao/cocoa powder
- 50 g chopped walnuts
- 50 g unsweetened dried cranberries
For the icing
- 2 tbsp coconut oil
- 2 tbsp almond butter
- 3 tbsp coconut sugar (or 1.5 tbsp maple syrup)
- 2 tbsp cacao/cocoa powder
To make the brownies
Preheat the oven at 180℃/350℉.
Peel, chop and steam/boil the sweet potatoes.
Whilst the potatoes are cooking, soften the dates in boiling water, melt the coconut oil and make your ground oats.
When the sweet potatoes are soft remove from the heat, drain (if boiling them) and allow to cool for about 5 minutes.
Add all the ingredients into a food processor and combine thoroughly to make a smooth batter. You may need to stop every so often and push the mix down the sides so it all combines.
Stir in walnuts and cranberries or any other fillings you'd prefer.
Put mixture into a non stick pan or one that is lined with baking paper/parchment. An 8x8 or 9x9 inch pan will work well here but that size isn't essential. If the pan is larger the brownies will be thinner and you will need to adjust the cooking time.
Bake in the oven for 35-40 minutes until a knife comes out clean when you test it.
Allow to cool in the pan before you carefully remove it.
To ice the brownies
While the brownie is cooling place all the icing ingredients in a pan and melted together on a low heat.
Stir until they come together into a smooth mix. If you are using coconut sugar make sure the sugar has dissolved. Do not over heat this mixture or let it boil.
- As soon as the ingredients are combined and the mix is smooth remove from the heat.
Once the brownies are cool, carefully remove from the pan and ice.
Slice the brownies into squares and serve.
These brownies will last for a week in an airtight container in the fridge.