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Sweet Potato Brownies

Vegetarian | Snacks | Treats | Baking | Family food

17g18230 minMakes 101
1 serving of veggluten free


Lighter and more nutrient dense than your standard brownies, these delectable, veg-based treats are a winner with all the family. The caramel sauce brings a lovely dose of sweetness and you can top them off with nuts of your choice. Make them up in batches and store in an air tight container.


  • 1 Pouch Fullgreen Riced Sweet Potato
  • 1/2 cup coconut sugar
  • 4 tbsp cocoa powder
  • 3/4 cup ground almonds
  • 1/4 cup buckwheat flour
  • 2 heaped tbsp coconut oil
  • 2 whole eggs
  • Tsp baking powder
  • Pinch salt
  • Dash of vanilla extract
  • Handful chopped almonds

For the Carmel sauce:

  • 2 tbsp smooth almond butter
  • Heaped Tbsp maple syrup
  • Almond milk
  • Pinch of pink himalayan salt


  • Preheat your oven to 350F and line a brownie tray with grease proof paper.
  • In a food processor, combine the riced sweet potato, coconut sugar and coconut oil, then blend until smooth and well combined.
  • Crack in the eggs and pour in the vanilla extract, then blend again.
  • Pour this into a mixing bowl, then fold through the dry ingredients so that you're left with a smooth, velvety batter.
  • Transfer this into the brownie and smooth over the surface. Scatter the almonds over the top and pop these into the oven to bake for around 20 minutes.
  • Meanwhile, for the caramel souce, mix together the almond butter, sweetener of choice, salt and gradually drizzle in the almond milk until you get the desired consistency.
  • Remove the brownies from the oven and allow to cool before slicing into portions.
  • Drizzle over the sauce and serve!

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar Keto and Paleo friendly proudly made in the USA PBFA member

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