Spongey semi sweet brownie bites-vegan, gluten free, and flourless


What is the secret to the extreme spongey texture? Sweet Potatoes!?

What do you do with all of the sweet potatoes your husband hoarded at the supermarket when he thought he was doing you a favor during the coronavirus pandemic of 2020? You have to get creative since you do not want to make sweet potato fries for a month…





Makes approximately 12 bites and 12 mini bites


1/2 pound sweet potatoes, peeled and cooked

1/2 cup nut butter see recipe in our cookbook also)

1/2 cup coconut oil

1 large banana

1 cup macadamia nut pieces

2 teaspoons vanilla extract

3/4 cup cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda



Preheat oven to 350F. Grease muffin of cupcake pan. Combine sweet potatoes, nut butter, coconut oil, banana, and nuts in food processor. Process until smooth. Add vanilla, cocoa, salt and baking soda, Mix to combine.

Pour into the greased muffin or cupcake pan filling each cavity about 3/4 full. Bake for 26 minutes or until a toothpick inserted into the center comes out almost dry.

Remove from oven and allow to cool. Enjoy at room temperature. Store any leftovers in refrigerator to keep solidified.


My husband, who acts like he is afraid of sugar, even snuck a few of these brownies bites from the refrigerator after dinner.

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