Vegan , gluten-free, oil-free sweet potato blondies made with HEALTHY ingredients, including oat flour, nut butter, unrefined sweeteners, sweet potato, and dark chocolate are the perfect easy treat to enjoy tonight. Knock them out of the park and pair with a scoop of ice cream and a drizzle of homemade caramel sauce, or simply with a tall, ice cold glass of your favourite kind of milk. Either way, you cannot go wrong with these healthy and wholesome vegan sweet potato blondies!
Good morning and happy Monday, everyone! Hoping everyone had a good weekend. I decided to shake things up a bit and share a dessert recipe at the beginning of the week for a change. Sometimes, a homemade dessert is just the thing to make Mondays that much more fun. And you’ll have something to enjoy while you watch The Bachelorette tonight!
I created this vegan sweet potato blondie recipe awhile ago, and for whatever reason, the photos sat in a folder on my desktop for the longest time. I think with the excitement about all of the fresh, local veggies I have been getting in my CSA basket, as well as not knowing how many of you actually enjoy baking in the summer, sharing this recipe has been pushed further and further back. But it really is too good to postpone sharing it any longer.
vegan sweet potato blondies: the details
These blondies are a slight adaptation of my sweet potato brownies, only here, the cocoa is left out, and they are baked in muffin tins instead of a square dish. As much as I am a chocoholic, I think that I like the blondies more than the brownies… but then again, I used a generous amount of chocolate chips in these for good measure. I also topped them with homemade vegan caramel sauce; I’m including the recipe for that in the recipe card, too. It’s the same vegan caramel as the one that goes with my raw vegan banana cream pie, and it is my dad’s all-time favourite sauce. This week, I plan to use it as a filling for homemade vegan chocolate caramel candies; stay tuned for that. 😀
ingredients you’ll need
You’ll need ground flax, tahini or almond butter, coconut sugar, maple syrup, pureed sweet potato, plant milk, vanilla extract, oat flour, baking powder, sea salt, and chocolate chips.
If making the caramel sauce, you’ll need chilled coconut milk (from which you can scoop off the coconut cream), coconut sugar, salt, vanilla extract, and nut or seed butter (I used sunflower).
the method
Make the blondies: Preheat the oven to 350 F and line a standard 12-cup muffin pan with paper cups. Mix up the flax egg by whisking together the flax and water in a large bowl. Let it thicken up for a couple of minutes. Once thickened, add the tahini, coconut sugar, maple syrup, sweet potato puree, milk, and vanilla. Whisk to combine.
In a medium bowl, stir together the oat flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the chocolate chips.
Evenly divide the batter between the 12 prepared muffin cups and sprinkle a few more chocolate chips on top, if desired. Bake for 20-24 minutes, or until lightly browned and a toothpick inserted into the centre of a blondie comes out mostly clean. (I prefer these on the slightly more gooey side; I baked mine for 22 minutes.)
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Let cool in the pan for 15 minutes before transferring onto a wire rack to finish cooling. I highly encourage you to try one fresh out of the oven, when the chocolate is still soft and melt-y. Rapture!
Store at room temperature or in the fridge, depending on how soft you like your blondies. At room temperature, these will keep for a couple of days, and in the fridge, they will keep for at least a week, probably longer.
more healthy dessert recipes
- Vegan Oatmeal Raisin Blondies
- Vegan No-Bake Mini Chocolate Cheesecakes
- Healthy Baked Banana Doughnuts with Caramel Glaze
Finally, I hope that you love these vegan sweet potato blondies! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy! 🙂
Vegan Sweet Potato Blondies
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
Healthy vegan , gluten-free, oil-free sweet potato blondies made with HEALTHY ingredients, including oat flour, nut butter, unrefined sweeteners, sweet potato, and dark chocolate are the perfect easy treat to enjoy tonight. Knock them out of the park and pair with a scoop of ice cream and a drizzle of homemade caramel sauce, or simply with a tall, ice cold glass of your favourite kind of milk. Either way, you cannot go wrong with these healthy and wholesome vegan sweet potato blondies!
Ingredients
Sweet Potato Blondies
- 1 tablespoon ground flax + 2.5 tablespoons water (a flax egg)
- ⅔ cup runny tahini
- ½ cup coconut sugar (cane sugar probably works, too)
- 2 tablespoons maple syrup
- 1 cup sweet potato puree (see note)
- 2 tablespoons plant-based milk
- 1 teaspoon vanilla extract
- 1 ¼ cups oat flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup semisweet chocolate chips, plus more for sprinkling on top
Caramel Sauce (Optional)
- 1 can full fat coconut milk or coconut cream, chilled in the fridge overnight
- 6 tablespoons coconut sugar
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons nut or seed butter
Instructions
- Make the blondies: Preheat the oven to 350 F and line a standard 12-cup muffin pan with paper cups. Mix up the flax egg by whisking together the flax and water in a large bowl. Let it thicken up for a couple of minutes. Once thickened, add the tahini, coconut sugar, maple syrup, sweet potato puree, milk, and vanilla. Whisk to combine.
- In a medium bowl, stir together the oat flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the chocolate chips.
- Evenly divide the batter between the 12 prepared muffin cups and sprinkle a few more chocolate chips on top, if desired. Bake for 20-24 minutes, or until lightly browned and a toothpick inserted into the centre of a blondie comes out mostly clean. (I prefer these on the slightly more gooey side; I baked mine for 22 minutes.)
- Let cool in the pan for 15 minutes before transferring onto a wire rack to finish cooling. I highly encourage you to try one fresh out of the oven, when the chocolate is still soft and melt-y. Rapture!
- Store at room temperature or in the fridge, depending on how soft you like your blondies. At room temperature, these will keep for a couple of days, and in the fridge, they will keep for at least a week, probably longer.
- Make the caramel sauce (optional but highly recommended): Open the can of chilled coconut milk and scoop off ¾ cup of the cream that has separated to the top. Discard the water. Melt the coconut cream and the coconut sugar together in a small/medium saucepan over medium heat. Cook, whisking often, until small bubbles form on the surface, just before it boils. Remove from the heat and whisk in the salt, vanilla, and nut or seed butter. Enjoy immediately or store in a glass jar in the refrigerator and warm back up as needed.
Notes
To make sweet potato puree: Simply place the flesh of a large baked sweet potato (or cubed, steamed sweet potato) in a food processor and blend until smooth. Measure out 1 cup and reserve the rest for another use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Have a great day! I shall return tomorrow with a summery snack board recipe. Enjoy!
Elaine says
These are so good!