5 ingredient healthy brownies//vegan and oil free

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and still gluten-free.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be a more affordable sweetener.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Cocoa nibs are less sweet and can be a healthier option.

nut butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Peanut butter is typically less expensive and widely available.

Preheat the oven to 180°C (356°F) on the cupcake setting.

Prick the sweet potatoes with a fork to prevent them from exploding in the oven.

Bake the sweet potatoes in the oven until super soft, about 1.5 hours.

Soak 1 cup of dates in boiling water while preparing other ingredients.

Blend 2 cups of oats in a food processor until they become a fine flour.

Drain the dates and add them to the food processor.

Squeeze the insides of the baked sweet potatoes into the food processor, discarding the skins.

Add about 1/2 cup of soy milk to the mixture, starting with 1/4 cup and adding more if needed for consistency.

Blend the mixture until smooth and gooey, checking the consistency.

Add 3/4 cup of cocoa powder to the mixture and blend again until combined.

Add 1 cup of almond meal and blend until smooth.

For sweetness, add 2 tablespoons of date paste or maple syrup, then blend again.

Transfer the brownie batter into a baking dish, spreading it evenly.

Bake in the oven for about 45 minutes, checking at 20 minutes for doneness.

Melt dark chocolate in the microwave for 10-20 seconds at a time, stirring in between until smooth.

Pour the melted chocolate over the brownies once they have cooled and set in the fridge overnight.

Cut into pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens