Sweet Potato Brownie Bites (Flourless)

Prep Time

10 minutes

Prep Notes

This recipe uses cooked sweet potato.

Cooking Time

15-18 minutes




2 tablespoons ground flax + 6 tablespoons water

2 cups cooked and mashed sweet potato

1/2 cup tahini

1 teaspoon vanilla

¼ teaspoon sea salt

1 teaspoon baking soda

1/2 cup of coconut sugar

1 cup raw cacao powder

2/3 cup mini chocolate chips (I use Enjoy Life which are gluten-free and vegan)


1. Preheat oven to 350 degrees.

2. Lightly grease mini muffin pan with coconut oil.

3. In a small bowl, mix the ground flax with the water and set aside (it will thicken).

4. Mix the sweet potato, tahini, and vanilla together in a medium sized bowl.

5. Then stir in the salt, baking soda, coconut sugar, and cacao powder.

6.  Fold in chocolate chips and flax/water mixture (batter is very thick).

7. Spoon or scoop (a mini ice-cream scoop works well) into prepared pan

8. Bake for 15-18 minutes. They will be very soft.

9. Cool brownies completely! They will firm as they cool!