These brownies with sweet potato, avocado frosting, coconut whipped cream and sunflower seed caramel are what I confidently call the ultimate healthy chocolate fudge brownie! There are lots of sweet potato brownies out there but I have experimented to make one that is vegan, grain free, gluten free, nut free and full of nutrition from sunflower, chia, dates and buckwheat. The brownies are nice on their own but with a chocolate avocado frosting, sunflower caramel, coconut whipped cream and chocolate sauce they are elevated to the ultimate healthy chocolate brownie.
These brownies are vegan, paleo, refined sugar-free, gluten-free, plant-based, nut free, grain free and oil free. That is a long list of diets but the main point is they are bursting with nutrition and are delicious. It may look like a lot of ingredients but all the toppings are a case of just mixing or blending and you don’t have to use all four – just one or two are more than enough!
Ultimate Healthy Chocolate Brownie Recipe
- Total time: 1h 20m
- Yield: 8 servings
- Calories: 420 cal
- 2 lb / 1kg Sweet potato
- 1 cup / 140g Sunflower seeds, soaked
- 1 cup / 175g Dates
- 1 cup / 120g Buckwheat or Coconut flour
- 4 tbsp Cacao/Cocoa powder
- 4 tbsp Maple/Coconut syrup, or similar
- 3 tbsp Chia seeds
- 9 tbsp Water
- 2 tsp Cinnamon
- a pinch of Salt
Avocado Chocolate Frosting
- 2 Avocados
- 4-6 tbsp Maple/Coconut syrup
- 4 tbsp Cacao/Cocoa powder
Coconut Whipped Cream
- ½ can Coconut milk (full fat)
- 1 tbsp Cacao/Cocoa powder
- 1 tbsp Maple syrup
- 1 tbsp Water
- 2 tbsp Sunflower seeds, soaked
- 2 tbsp Coconut sugar
- 6 tbsp Water
- Pre-heat oven to 180 C / 350 F.
- Bake the sweet potatoes for about half an hour until soft. Allow to cool then peel away the skin so you are left with just the flesh.
- Soak the chia seeds in 9 tbsp of water. Soak the sunflower seeds for at least 10 mins then rinse and drain.
- Place all of the brownie ingredients into a food processor for 2-3 mins until broken up.
- Pour the brownie mixture into a tin lined with greaseproof paper. Use a large tin about 10″ by 6″, any will do but you may need to adjust the cooking times.
- Bake at 180 C / 350 F for 30-35 mins until when you stick in a fork it comes out clean. Leave to cool and firm up for 15 mins before taking out of the pan.
- Blend all the avocado frosting ingredients together, you may need to add a few tbsp of water.
- Whip the coconut milk for a minute to make the coconut whipped cream.
- Blend all the sunflower caramel ingredients together to make this nut free caramel sauce.
- Layer up the ultimate brownie – brownie layer followed by avocado frosting, repeat this twice then top with coconut whipped cream and drizzle with chocolate sauce and sunflower seed caramel.
- It looks best with three layers of brownies, but it will self-destruct into a delicious mess when you attempt to tackle it!
Ultimate Healthy Chocolate Brownie Video Recipe
You can taste the brownie batter before you bake to check the sweetness – all the ingredients are safe to eat raw. If you wanted to have iced brownies but are short of time just save one-third of the mixture and blend it with a bit of water to make the frosting. I thought about making the recipe just like this but for it to be popular the photos will need to have silky smooth icing and while using the mixture would still look good it will be a bit granular.
Feel free to replace the liquid sweetener with more dates. I use just normal pitted dates in this recipe, Medjool would probably work really well to make these even fudgier, but they are expensive. You can use milled chia seeds if you prefer – I like the crispy texture of the little chia seeds in these brownies. It’s best to chill your coconut milk and avocados overnight if you have a warm house. This helps to make them firm. As I live in a cold house just in my cupboards was easily enough to make a thick whipped coconut cream.
You can grind up buckwheat yourself to make buckwheat flour. If you don’t have any buckwheat then you can replace with ground oats. To make this brownie more indulgent add some coconut oil to the brownie mixture – it will smell divine when baking. If you want a spicy kick add 1-2 tsp of cayenne pepper. It will give it a deeper flavour but I usually add cinnamon or cayenne – not both as can be overpowering for some. Don’t bin the sweet potato skins – bake them at low temp for a crispy delicious chefs treat!