Healthy sweet potato chocolate brownie recipe that’s easy, foolproof, full of fibre, heart-healthy fats, antioxidants and vitamins. It’s moist and fudgy with a rich deep dark chocolate flavour but not too bitter with the sweet almonds and sweet potato. There’s more nutrition in a slice than many people have in a day!
Suitable for vegan, plant-based, paleo, gluten-free and general healthy whole food diets. This recipe contains no flour or butter but instead, ground almonds and sweet potato are used to give a brownie with great texture. This also means it’s high in protein and low in saturated fat.
Sweet Potato and Almond 3-Ingredient Healthy Chocolate Brownies
- Total time: 55m
- Yield: 9 healthy brownies
- Calories: 120 cal
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- 2 medium Sweet Potatoes, about 11oz / 300g with skin on
- 1 cup / 120g Ground Almonds
- 4.4 oz / 125g Dark Chocolate
- Top and tail the sweet potatoes, prick and bake at 430F / 220C for 40 minutes.
- Once cool enough to handle scoop out the hot flesh and mix with the chocolate and almonds.
- Press into a square dish about 8″ then chill for an hour to set.
- Cut into squares and enjoy. Store in the fridge where it will last for 5 days.
- Don’t throw away the skin – the best thing with baking is you get a chefs treat of the nutrient-dense skins! You can bake the skins for a few minutes to make really crispy.
Equipment: Oven and dish
Healthy Chocolate Brownies Video
I was planning on calling these no-bake chocolate brownies but I really wanted to bake the sweet potato rather than steam as it’s way easier and more flavourful. With baking, just prick it, bake and scoop out the insides. Baking makes the sweet potato cook in its own juices and is not too wet.
There no need to heat your bowl while making these as the residual heat from the sweet potato is enough to melt. If you are left with any lumps its actually a good thing as they are lumps of chocolate!
As this is a healthy recipe I’m using an 84% dark chocolate bar that is low in sugar. You can get sugar-free chocolate bars sweetened with xylitol to make it totally sugar-free but I’m fine with a small amount of sugar that will be mixed with lots of fibre and heart-healthy fats so will be absorbed slowly. As this is a vegan site I use dark chocolate that’s free of butter oil and palm oil as these are creeping into dark chocolate as cheap replacements for cacao butter.
Use whatever chocolate you like in this. You could just add 1/3 cacao powder, sweetener (like maple or date) and fat (cacao or coconut butter) instead. That would obviously make it not a 3 ingredient brownie recipe anymore.
A high-quality dark chocolate often contains natural vanilla so no need to add any to this recipe, unless you want extra! Another great thing about this recipe is that you can eat it before setting to check the flavour and adust.
I’m using ground almonds in this recipe to make it easy with accessible ingredients. If you want to make this nut free then you can grind some sunflower seeds, use buckwheat flour or blend desiccated coconut for a few minutes to make finer. Blend your seeds in a small spice / coffee grinder or bullet device.
Yams or Sweet Potatos?
I use the orange-fleshed sweet potato for this. Some people in the US do call these yams as they were called this to distinguish between the white flesh varieties when first introduced from the Caribbean. But orange-fleshed sweet potatoes are not a yam and these days have to be labelled as sweet potato in the US. A real yam is a tough and fibrous root that only looks similar from the outer flesh.