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Salt, Oil, Sugar & Gluten Free Vegan Brownies
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, Â and gluten free!!!!! Â 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.Â
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Equipment
Ingredients
- 1 cup sweet potato puree
- 6 Tbsp coconut milk
- 1 cup soy milk, unsweetened
- 1 cup dates
- 6 Tbsp coconut flour
- 6 Tbsp tapioca flour , or arrow root powder
- ½ tsp baking soda
- 2 tsp vanilla
- ¾ cup cocoa powder
Instructions
- Mix everything in a high speed blender or food processor.
- Smooth into a 9×9 baking dish.
- Bake at 350° for 25-35 minutes.
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Nutrition info
Calories: 121kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 74mgPotassium: 319mgFiber: 5gSugar: 10gVitamin A: 4563IUVitamin C: 6mgCalcium: 49mgIron: 2mg
12 comments
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!
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
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.
I wonder what theyll taste like without the chocolate. Im going to try.
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 ,
Can I use almond milk in place of the soy mil
yes
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?
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.
Hi, is the coconut milk you use the full-fat kind, from a can? Thanks in advance!
Hi Brea, Yes, the coconut milk is the canned kind =)
its like chocolate mashed potato 😉