Desserts · gluten-free · vegan

Sweet Potato Brownies with Chocolate Peanut Butter Frosting

It’s 5:45 am and I’m revitalizing myself with a SECOND round of coffee.  Please tell me that I’m not the only one who comatose-ly wakes up in the middle of the night to drink water only to have their brain check in mid-gulp to remind them of all the things that they have to do that day thus tragically leading to the demise of their sleep.  Why weren’t naps cool when I was a kid?


Sweet Potato Brownie Ingredients:

2 medium Sweet Potatoes (peeled and cubed)

12 pitted Medjool Dates

1/2 Cup of Real Maple Syrup

3/4 Cup of Almond Meal

3/4 Cup of Ground Oats (or Brown Rice Flour)

3 tablespoons of melted Coconut Oil

1/2 teaspoon Sea Salt

1/2 Cup of Raw Cacao Powder

Peanut Butter Frosting Ingredients:

2 tablespoons of coconut oil

4 tablespoons of Peanut Butter

2 tablespoon of maple syrup

2 tablespoons of cacao powder


  1. Place the sweet potato cubes into a steamer for 20 minutes or until they are very soft.
  2. Preheat the oven to 350 degrees F.
  3. Add the cooked sweet potato and all other remaining ingredients into a food processor and blend until smooth (for about 3 minutes).
  4. Pour the batter into a greased baking dish and cook for 45-50 minutes.
  5. Allow the brownies to cool at room temperature for about 15 minutes and then place them into the fridge to cool for another 15 minutes.
  6. While the brownies are cooling in the fridge, melt the peanut butter frosting ingredients in a small sauce pan over medium-low heat stirring until a smooth frosting consistency is formed.
  7. Pour the frosting over the cooled brownies.  Cut into cubes and enjoy 🙂
  8. IMG_2099



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