Salt, Oil, Sugar, & Gluten Free Vegan Brownies

by Jill Dalton

It has been a long hunt but I think I have finally done it. A delicious, decadent, healthy vegan brownie recipe that is salt, oil, sugar,  and gluten free!!!!!   I have tried sooooo many healthy brownie recipes that claim to be the best. Later, upon tasting them I find out that they are not. Not my idea of a great tasting brownie anyway. This recipe has satisfied even my very picky, chocolate connoisseur of a husband. He is constantly asking me to make more. I hope you enjoy them!

Salt, Oil, Sugar, & Gluten Free Vegan Brownies

The quest for a fudgy delicious, vegan, salt-oil-sugar-gluten-free brownie has ended right here! Desserts Salt, Oil, Sugar, & Gluten Free Vegan Brownies European Print Recipe
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 816 calories 20 grams fat
Rating: 3.0/5
( 72 voted )

Ingredients

  • 1 cup cooked sweet potato
  • 6 Tbsp coconut milk
  • 1 cup unsweetened soy milk
  • 1 cup dates
  • 6 Tbsp coconut flour
  • 6 Tbsp tapioca flour or arrow root powder
  • 1/2 tsp baking soda
  • 2 tsp vanilla
  • 3/4 cup cocoa powder

 

Instructions

  1. Mix everything in a high speed blender or food processor.
  2. Smooth into a 9x9 baking dish.
  3. Bake at 350° for 25-35 minutes.

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12 comments

Marla July 15, 2016 - 8:57 pm

I tried these brownies. They tasted more like a thick chocolate moose, rather than brownies. I am going to try combining your recipe with black beans to see if it gives more substance like a brownie usually has. But thanks for your idea of using sweet potatoes and coconut milk for the creamy texture. I love your creativity!

Reply
Karen January 17, 2018 - 9:09 pm

what about walnuts added to give it crunch. Also don’t make the depth so deep make thinner brownies. My daughter wants to be vegan now and im looking into it. My concern is she is an athlete and she wont get enough protein. Tried your waldorf salad and dressing very good (brilliant use of cashew nuts). The lemon made it too tart for the kids

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Kristine D. April 5, 2018 - 10:43 pm

Hi!

I enjoy watching your cooking show so much. Thanks for all of your efforts and ideas.

Tip: If you blend all of the wet ingredients first, and then add the dry ingredients (about 1/4 cup at a time), the blender will not have such a difficult time mixing the ingredients.

Reply
Sharon April 15, 2018 - 5:55 pm

I wonder what theyll taste like without the chocolate. Im going to try.

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eye0086 June 25, 2018 - 3:18 am

i like ur video, i tried this one , but it came too dry, i dont know what happened . maybe some step were wrong , i need to test again ,

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Eileen E Alholinna October 16, 2018 - 12:33 pm

Can I use almond milk in place of the soy mil

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Jill Dalton October 20, 2018 - 5:30 pm

yes

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Rhonda Bichard November 19, 2019 - 8:04 pm

Did you change this recipe? I tried it a couple years ago and I thought it had maple syrup in it. It just didn’t work as well this time. The consistency was way too thick although I do remember that it was a very thick recipe and it just it was so bitter. I ended up adding monk fruit sweetener but then the sweet notes were too high like they were sitting above the rest of the flavor. I used white sweet potatoes instead of yams could that have been the problem?

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Jill Dalton November 22, 2019 - 8:54 am

I think you might be right about the white sweet potatoes. I haven’t changed the recipe. I always just use dates or raisins in all of my recipes as sweeteners because it is a whole food. Sorry they didn’t turn out for you. Sometimes it is as simple as a different brand of cocoa that can throw it off. Recipes are so tough to troubleshoot sometimes because of that.

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Brea April 24, 2020 - 4:47 pm

Hi, is the coconut milk you use the full-fat kind, from a can? Thanks in advance!

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Jill Dalton April 25, 2020 - 9:49 am

Hi Brea, Yes, the coconut milk is the canned kind =)

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ibis navarro May 13, 2020 - 12:36 pm

its like chocolate mashed potato 😉

Reply

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