Camp Bok Recipes: Flourless Sweet Potato Brownies

Erica SmithBlog Tower Garden, Education, FoodLeave a Comment

Just four healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies!

Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free!

Maple syrup adds natural sweetness and caramel undertones.

You can substitute any nut or seed butter, but our favorite is almond butter.

The cocoa powder makes these brownies extra rich; however, add in some chocolate chips to make these treats decadent. A quick and easy snack recipe to satisfy the sweet tooth instantly!

Flourless Sweet Potato Brownies

Arman Liew of
Servings 4


  • 1 cup cooked sweet potato, mashed
  • ½ cup almond butter or any seed or nut butter
  • 2 tbsp pure maple syrup
  • ¼ cup cocoa powder
  • ½ cup chocolate chips, optional


  • Preheat the oven to 350F, grease a loaf pan and set aside.
  • In a high-speed blender or food processor, combine all the ingredientsand blend well until a smooth brownie batter remains
  • Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
  • To store. Place cooled brownies in a sealed container and keep them in the fridge. Brownies refrigerated will keep fresh for up to 1 week. To freeze. You can freeze sweet potato brownies! Wrap brownies individually in parchment paper and place them in a ziplock bag. Brownies kept in the freezer will keep fresh for up to 6 months. To thaw. Thaw brownies by keeping them out at room temperature or inthe fridge overnight. 

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