• Mackenzie Martin

Vegan Sweet Potato Peanut Butter Brownies


Disclaimer: You don't have to be vegan to love these brownies—same goes for any vegan recipe! It just means there's no animal products in this recipe as ingredients.


I also just want to throw out there that just because something is 'vegan', that doesn't necessarily mean it healthy. There's a lot of junk food that's considered vegan that's still junk.

HOWEVER, these brownies ARE healthy, have fewer calories than most other brownies, and involve ZERO added sugars.


We shouldn't feel guilty about things we eat, but if we're being honest, it can be hard to not feel that guilt. SO, I wanted to put to create a brownie recipe that you can feel good about eating—not only because it's lower cal & free of added sugars—but you can also feel good about knowing that you're also sneaking in some veggies when you eat one of these!


So give this recipe a go to satisfy your sweet tooth, get a little extra veggies into your system, & enjoy *in moderation*. :)

Prep time: 15 minutes

Cook time: 22-25 minutes

Total time: About 40 minutes

Servings: 9 brownies

Diet: Vegan, Vegetarian, Gluten-free, Dairy-free

Ingredients:

  • 1 cup cooked mashed sweet potato (approx. 2 medium sweet potatoes)

  • ¼ cup pure maple syrup

  • 6 tbsp natural nut butter

  • ¼ cup cocoa powder

  • 1 tsp cinnamon


Instructions:

  1. Preheat oven to 350 degrees F and set aside a non-stick (or greased) 8x8 baking dish.

  2. Combine all ingredients in a medium/large mixing bowl. Mix together until fully combined and smooth.

  3. Transfer the brownie batter to the baking dish and spread the mixture evenly with a spatula to create a smooth, even surface.

  4. Bake for 22-25 minutes, or until a fork can slide through the brownies and comes out clean.

  5. Remove from oven, let cool completely, divide into 9 even brownies and enjoy!


Approx. nutritional info (per 1 brownie): 115 calories, 6g fat, 15g carbohydrates, 2.5g fiber, 3.5g protein.

Brownies will stay good in an airtight container at room temp or in the fridge for 3-4 days.


Let me know if you try this recipe & what you thought! :)


xo Mackenzie.

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© 2019 by Mackenzie Martin. ALL RIGHTS RESERVED