Gluten Free Sweet Potato Brownies

Sweet Potato Brownies


I don’t know if you’ve noticed, but there has been a sweet potato craze as of late. Sweet potato chips are now slowly taking over your conventional potato chips. Being the healthier alternative, people have been purchasing sweet potatoes by the bulk and who can blame them? I personally love sweet potatoes. I love baking them as chips, roasting them in a vegetable winter dish or mashing them up as a side dish! Now I bet you haven’t heard of putting sweet potatoes in a dessert right?! This recipe is such a healthy alternative to your typical sugar infused chocolate brownie. I promise that you won’t even taste the sweet potatoes in this dessert, not that it tastes bad anyway!

TOTAL FUN TIME: 60 minutes 

Makes: 15 slices

RECIPE

Brownie

  • 1 large sweet potato, peeled and grated.
  • 1/2 cup of pure maple syrup
  • 2 large eggs (or egg alternative if vegan)
  • 1/2 cup of coconut oil
  • 1 tablespoon of baking powder
  • 1/2 tablespoon of baking soda
  • 2 tablespoons of coconut flour
  • 1 cup of cacao powder
  • 1 tablespoon of pure vanilla extract

Icing

  • 1/3 cup of cacao powder or carob powder
  • 1/3 cup of coconut oil
  • 1 tablespoon of pure vanilla extract
  • 2 tablespoons of raw honey

METHOD

Brownies

  1. Pre-heat over to 185 degrees Celsius.
  2.  Place the sweet potato, eggs (alternative), vanilla and oil in a large bowl and mix well.
  3. In another bowl combine the powders and coconut flour and stir.
  4. Mix both mixtures together in either of the bowls.
  5. Line a baking pan with baking paper and pour the batter in.
  6. Bake for 30 minutes until brownies are done. To check insert a chopstick or the other end of a spoon to the brownies, if it comes out fairly clean, it’s done!

Icing

  1. Combine the cacao powder and coconut oil in a pan over low to medium heat until melted and mixed in.
  2. Add the vanilla and honey once taken off the stove and mix well.
  3. Allow the icing mixture to cool in the fridge for about 15 minutes.
  4. Spread over the cooled brownies and slice into your desired sizes.

Add some coconut whipped cream or coconut ice-cream to serve.

Happy Clean Eating! 

Let me know how you enjoy this recipe! It’s one of my fav’s and have excellent reviews.

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

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Vegan No Bake Pumpkin Pie Cheesecake

Vegan Pumpkin Pie Cheesecake

When it’s pumpkin season, you make pumpkin everything! Well at least that’s what I did! There is nothing better than buying and making meals from local ingredients when in season. By consuming foods that are local and in season, it is not only healthy on your pockets but healthy for you too! 😉 I can’t wait to share this Vegan Pumpkin Pie Cheesecake recipe with you as I’m sure you will fall in love with it just as much as I did! The base is made mostly from raw nuts and dates whilst the filling is a creamy texture of pumpkin puree (fresh might I add!) and pure maple syrup (the good stuff). Combine the two layers together and it makes for a wonderful creation of a Vegan Pumpkin Pie Cheesecake. What’s so good about this recipe is that if you have any leftover filling, you can add some extra non-dairy milk and mix it up in a blender to give you a Pumpkin Pie Smoothie for later. 

PS. Make sure you set some aside for your loved ones and don’t eat it all yourself – sharing is caring after all right?! 😉 

TOTAL FUN TIME: 1.5 hours excluding refrigeration time 

Makes: 12 slices

RECIPE

FILLING 

  • 2 cups of fresh pumpkin puree (or 1.5 cans of organic pumpkin puree) 
  • 2 cups of raw cashews 
  • 1/2 cup to 1 cup of pure maple syrup (I found that 1 cup was pretty sweet!) 
  • 2 tablespoons of organic coconut oil 
  • 1 tablespoon of pumpkin pie spice (I used my Trader Joe’s Pumpkin Pie Spice that I bought from the US, alternatively mix cinnamon, ginger, nutmeg, cloves and cardamon together) 
  • pinch of Himalayan sea salt

Trader Joe's Pumpkin Spice

Trader Joe's Pumpkin Pie Spice  - back

CRUST 

  • 1 cup of dates (pitted and blended in a food processor/blender – I soaked mine for about 10 minutes in warm water)
  • 2.5 cups of raw mixed nuts (almonds, walnuts, macadamia nuts)
  • 1/2 cup of shredded organic coconut 
  • 1 teaspoon of pumpkin pie spice 
  • pinch of Himalayan sea salt 

Vegan Pumpkin Pie Cheesecake - ingredients

METHOD

CRUST 

  1. Combine all ingredients in a food processor or high speed blender such as a Vitamix or Froothie Optimum 9400 until it is mixed well. The texture should be chunky and sticky dough-like. Use your fingers if it doesn’t stick well or add a dash of coconut oil if it doesn’t stick well. 
  2. Pour the mixture into a spring form pan and press down to the bottom and spread evenly out to the sides. 
  3. Freeze for at least 1 hour.

You can start making the filling while waiting for the crust to harden. 

FILLING 

  1. Combine all ingredients in a high speed blender or food processor. 
  2. Set the mixture aside in a small mixing bowl in the fridge. 

After an hour of setting the crust, pour the filling into the pan and spread evenly. 

Vegan Pumpkin Pie Cheesecake - layers

Freeze the whole ‘cheesecake’ in the freezer for another 1.5 hours and you’re ready to slice this bad boy up and indulge in some healthy pumpkin pie goodness! 

You may choose to garnish with some whipped coconut cream if you wish. It will also go well with some coconut ice-cream / yoghurt. 

Vegan Pumpkin Pie Cheesecake - sliced

I used a small food processor that I had at home so the nuts didn’t process as finely as I would have liked. Time to get myself a Froothie Optimum 9400 I think! 😉 

Vegan Pumpkin Pie Cheesecake - slice

Comment below and let me know how yours turned out! Better yet, share some of  your pumpkin recipes with me! I would love to try them out and feature you on my blog! 

Happy Clean Eating & Happy Easter! ♥

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living