Dark Chocolate Sweet Potato Fudge Brownies

Recipe pre-heat oven 350 degrees:


  • 1 cup TigerNut Flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 1/2 cup dates (soak in warm water to soften – around 5 minutes)
  • 1 cup pureed sweet potato (I used canned)
  • 1/4 cup almond milk
  • 1/4 cup brewed coffee (you can omit this and use more almond milk)
  • 1/4 cup apple sauce
  • 1/4 cup almond butter (or any nut butter)
  • 1 teaspoon vanilla extract
  • 1 organic egg (1 chia or flaxseed egg can work as well)

Fold in optional– 1/2-3/4 cup stevia sweetened chocolate chips.

Glaze– Melted stevia sweetened chocolate and topped with 1/4 cup slivered tiger nuts for extra crunch 


  1. In a food processor combine flour, cocoa powder and baking powder. 
  2. Add sweet potato, dates, almond milk, coffee, apple sauce, almond butter and vanilla extract. Mix until everything is smooth and evenly combined.
  3. Lastly add in your egg–do not over mix.
  4. Fold in chocolate chips if adding.
  5. Line a 9 inch baking pan with parchment paper and spray with non stick spray. Spread mixture into pan (You do not need to line the pan with parchment. I just like to avoid the brownies sticking to the pan and make them easy to pop out.)
  6. Cook at 350 for 35-45 minutes until edges are browning. 
  7. Let brownies completely cool and cut into even squares around 8 large squares. 
  8. Optional glaze with melted chocolate and sprinkle with sliced tigernuts 

Recipe from Running On Veggies

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