Dense, chewy, and perfectly moist, these Paleo Sweet Potato Brownies With Tahini are guaranteed to satisfy all your chocolate cravings.
Inviting friends with special diets over for dinner, or even coffee for that matter, can be a bit of a challenge. And understandably so. How do you cook a three-course meal for that vegan friend who’s in town visiting? Or what if your mother just started a keto diet, and she’s coming over on pizza night? To me, these are the perfect learning opportunities—a chance to roll up my sleeves, get creative in the kitchen, and have my friends and family love me more than they already do!
That’s exactly how these brownies came about. When my friend Caroline, who started a Paleo diet a few months ago, had just broken up with her boyfriend and was in desperate need of comfort food, these luscious brownies definitely came to her rescue.
That’s right, Paleo friends. You can have your brownie and eat it too! These sweet potato brownies are here to prove that decadent desserts can be rich, fudgy, and fit perfectly into your diet. Plus, you’ll only need one bowl. Minimal cleanup? Sign me up. But what exactly makes these brownies so decadent? Well, it’s that perfect mix of fragrant cinnamon, dark cocoa notes, and fudgy texture—like a little piece of heaven on earth!
Are These Paleo Sweet Potato Brownies With Tahini Healthy?
Good news, dessert lovers: yes, these sweet potato brownies are a solid choice for your health-conscious cravings. Sweet potato adds natural sweetness and a dose of fiber and beta-carotene, while tahini brings a creamy texture along with healthy fats and protein.
Plus, almond flour and coconut flour keep things low-carb and gluten-free without sacrificing that signature brownie decadence. Instead of using refined sugar, we’ve opted for coconut sugar, which has a slightly lower glycemic index. Bear in mind, however, that coconut sugar is still a sugar at the end of the day, so it’s best to enjoy these brownies in moderation. To make them healthier, use cacao nibs instead of the chocolate chips, or leave them out and use chopped nuts instead.
What Makes Paleo Desserts Unique?
Let’s talk about Paleo-friendly baking. The Paleo diet focuses on whole, unprocessed foods that our ancestors might have eaten. So instead of grains, dairy, or refined sugar, when making suitable desserts, the focus should be on nutrient-rich flours, natural sweeteners, fruit or vegetable purées, and healthy fats.
In these brownies, the mashed sweet potato and tahini add creaminess while replacing processed oils or butter and ensuring the brownies turn out incredibly moist. Meanwhile, the protein-rich almond flour and coconut flour replace refined wheat flour while adding structure to the brownies. Why use the processed stuff when nature’s pantry has everything you need?
How Do I Store Leftovers?
Store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap them tightly in plastic wrap or foil, place them in a freezer-safe bag, and freeze for up to 3 months. Let them thaw in the refrigerator overnight, then gently warm them in the microwave in 20-second intervals to bring back the fudginess.
Serving Suggestions
Once they are cooked and cooled, drizzle over your favorite nut butter or extra tahini. My favorites are Pumpkin Seed Butter and Cashew Butter. While it’s too thick to drizzle, for some extra decadence, you could also spread a thin layer of this Cinnamon Roll Homemade Cashew Butter on top.
For the ultimate late-night treat, I love to whip up a Banana Split Vegan Smoothie Bowl and garnish it with little cubes of these sweet potato brownies. Try it. I guarantee you’ll love it!
Ingredients
- Coconut oil for greasing the baking pan
- 1/2 cup sweet potato (120g) peeled, cooked, and mashed
- 1/2 cup tahini
- 1/2 cup coconut sugar packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup almond flour (98g)
- 1/4 cup unsweetened cocoa powder sifted, if lumpy
- 2 tablespoons + 2 teaspoons coconut flour (22g) packed
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup dairy-free mini chocolate chips
Instructions
- Preheat your oven to 350°F. Grease an 8 x 8-inch pan with coconut oil and line the bottom with parchment paper.
- In a large bowl, use an electric hand mixer to combine the sweet potato, tahini, and coconut sugar, beating on high until just combined. Add in the eggs and vanilla and beat until just combined, about 30 seconds.
- Add all the remaining ingredients except the chocolate chips, and whisk by hand (don’t use an electric mixer) until smooth and well mixed. Be careful not overmix. Stir in the chocolate chips. Your batter will be thick.
- Transfer to the prepared pan, spread out evenly with a spatula or butter knife, and let stand for 5 minutes so the coconut flour can absorb the moisture.
- Bake in the oven until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool completely in the pan before slicing and enjoying.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
YUM!! These are delicious! When I saw the ingredient list I was hopeful I’d found a winner. So, of course, I went to check out the comments and couldn’t believe there weren’t any! Decided to try them anyway and I’m so glad I did. They are fudgy in the middle and chewy on the edge. Awesome texture for grain-free. I subbed golden monkfruit for the coconut sugar and they turned out perfect. Thank you for a great recipe, it’ll likely become my go-to grain-free brownie!
Thank you for your comment! So glad to hear you enjoyed our recipe.