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a photo of vegan caramel sauce poured over top of a stack of three vegan sweet potato oat flour blondies on a white plate

Vegan Sweet Potato Blondies

  • Author: Allison
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan


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!



Sweet Potato Blondies

  • 1 tablespoon ground flax + 2.5 tablespoons water (a flax egg)
  • 2/3 cup runny tahini
  • 1/2 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 1/4 cups oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.)
  4. 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!
  5. 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.
  6. Make the caramel sauce (optional but highly recommended): Open the can of chilled coconut milk and scoop off 3/4 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.


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

Keywords: vegan sweet potato blondies oil-free and gluten-free