Peanut Butter, Fig and Sweet Potato Brownies

Vegan and gluten-free gooey and rich sweet potato brownies sweetened with dates and studded with peanut butter and figs.


What if I told you that you could sneak a vegetable into your favourite treat? no, there’s more, what if the vegetable didn’t change the flavour and made the treat extra Morrish? What I’m talking about is the one and only sweet potato; a supreme vegetable with a rich and complex flavour profile and the most amazing texture making it perfect for both sweet and savoury goods!


These brownies are perfectly rich, gooey and studded with tangy dried fig pieces and dark chocolate chunks with crispy caramelised edges and a delicate centre. The recipe is fully vegan, refined sugar-free and gluten-free which means they are perfect to whip up for all of your dietary complicated friends and family and are a great way to sneak some extra veggies into peoples lives! 


I used a combination of coconut flour and a gluten-free flour blend which gave them an amazing texture combined with the sweet potato and date paste, the final result is a super gooey and rich treat.



500g sweet potato (2 medium potatoes)

2 tablespoons peanut butter

6 tablespoons maple syrup 

2 tablespoons coconut oil

1 packed cup of dried dates

Water from 1 can of chickpeas

70g dark chocolate

100g gluten-free all-purpose flour

80g coconut flour

50g cacao powder

1 teaspoon baking powder

1/2 teaspoon sea salt

Large handful of chopped dried figs


  1. Preheat the oven to 180℃, then bring a large pot of water to boil with a pinch of salt, cube the sweet potato (keep the skin on if they’re organic) and boil until soft.
  2. Next, add the cooled and drained sweet potato to a blender or food processor along with the dates (soak before if they’re hard), peanut butter, maple syrup, coconut oil, chickpea water and 50g of the chocolate (melted) then blend until smooth.
  3. Next, in a large mixing bowl, combine all of the dry ingredients including the chopped figs, then fold in the wet mix until everything is combined and transfer to a lined brownie tin, chop the remaining chocolate and sprinkle on top.
  4. Place the brownies in the centre of the oven and bake for 25-30 minutes depending on how gooey you like them, then remove from the oven, sprinkle over some flaky sea salt and eat once cooled.

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