These Sweet Potato Avocado Brownie Bites are the answer to your chocolate craving prayers.
Today we’re sharing our favorite ooey-gooey, fudgy, chocolatey brownie bite recipe! Best of all, this recipe includes some true power foods that aren’t typically found in brownies: avocado and sweet potato (or pumpkin).
These grain-free Sweet Potato Avocado Brownie Bites make the perfect ending to your or your child’s packed lunch once or twice week. We say once or twice a week because even though these are a healthier treat….they’re still a treat – so moderation is important because we wouldn’t want you to develop a habit of having a treat after every.single.meal. This is a freezer-friendly recipe, so we recommend portioning out two or three brownie bites and freeze them in individual snack baggies for easy grab-and-go lunch box additions.
At Simply Nourished Recipes we do enjoy treats every once in awhile. In fact, we encourage them as long as you exercise some self-control and practice portion control. We never want you to feel restricted though, as that can lead to a poor relationship with food. In addition, we like to take a sugar-loaded dessert made with unhealthy oils and refined flours and re-create them so that they are nourishing and provide the body with some good too, while still tasting delicious. You’re going to love these brownie bites!
- ½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
- 1 small avocado
- 2 whole eggs
- ⅓ cup honey
- 2 Tbsp. coconut oil, melted
- 3 Tbsp. coconut flour
- ⅓ cup raw cocoa powder
- 1 ½ tsp. baking soda
- ¼ tsp. sea salt
- ⅓ cup Enjoy Life Mini Chocolate Chips
- ¼ cup walnuts, chopped* (optional)
- Preheat oven to 350 °F. Line a mini-muffin tin with paper liners or grease with oil.
- Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
- Blend the ingredients just until smooth.
- Fold in ¼ cup chocolate chips and optional walnuts.
- Fill each muffin well with batter. Top with remaining mini-chocolate chips.
- Bake in oven for 20 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.
**Store in a covered container in the refrigerator for up to 1 week or package 2-3 together and store in the freezer.
Comment below to let us know if you’d like to see more recipes like this one!
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It doesn’t get better than this brownie bites made with real food — sweet potatoes and avocado…GENIUS!
Haha…I know, right?! Enjoy!
These are amazing! Made my 3rd batch in 3 weeks 😀 … my husband goes gaga over them. QUESTION; Is the Fat content per brownie bite really 71 GRAMS of FAT? That doesn’t make any sense, since a tablespoon of coconut oil is only 117 calories and 14 Grams of Fat. That is a scary number!
Hi Nina! Happy to hear your love the brownie bites! The calories are 71 and the grams of fat per serving is 4 g. 71 g of fat would be one high-fat bite of brownie! 🙂
Omg, I love this idea. These look amazing, i’m definitely going to try them.
Awesome, you’re going to love them! Be sure to report back! Happy baking 🙂
Stacie, these are amazing!!! My two sons, 14 & 10 love them as well. They are deff going to be a regularly made thing on our home. Thx so much for posting. Would love more recipes like this!!
So so great to hear you all loved them! 🙂 Here is a link to more of our favorite sweets-and-treats recipes. http://simplynourishedrecipes.com/category/snacks-treats/
Enjoy!
Thx so much!!
You’re very welcome!
Do you think this recipe would work out okay using egg replacer for the eggs?
Hi Sarah! While we haven’t tried them without eggs, I feel like they would be just as delicious if you replace the eggs with 2 Tbsp. chia or flaxseeds made into a gel by letting them soak for 5 minutes in 6 Tbsp. of water + 1 extra Tbsp. of coconut flour. I’m inspired to give this a try now too! Let us know if you try them without eggs. Happy Baking!
Can you tell me if I could use an 8-8 pan size instead
Hi Julie – We haven’t tried it but typically a recipe that makes 12 muffin tins worth of goodness will work just fine in an 8×8-inch pan. Give it a try and let us know how it works.
Enjoy!
Well first off- drinking wine and baking on Christmas Eve Eve for me apparently do not work! I don’t read so well with A glass of wine in me (yes just one, Gettin’ old ) and mistaken 1/4tsp salt for 1tsp salt. Oops!! As I was dumping it in I thought to myself, “man this seems like a lot.” It was one of those slow motion NOOOOOOO! moments. “Luckily” I had enough ingredients to make a 1.5 batch (still not equal to the 4x the salt I put in). I baked them in an 8×8 pan- which no doubt took much longer (about 45 minutes I do believe) but they turned out pretty decent. Surprisingly not too salty (some bites more than others). I’m going with “sea salt chocolate brownies” haha. But overall Very moist. Very chocolatey. Super easy recipe (when you follow it). Will mark again for sure (correctly!).
Oh, noooooo! I get that whole “slow motion thing” – absolutely momentarily paralyzing when you realize you’re just nanoseconds away from something you can’t really undo. Yikes — but….great recovery nonetheless. I’m glad you were able to salvage the batch and enjoy some chocolatey “sea salt” brownie goodness this evening. Cheers!
Finally got around to making these! One word….YUMMY!
Yes! So yummy, indeed!!
Very yummy!! Even my 10 year old boy requested them at his bday party, so jus mad a dble batch! They r sooo good!!
Thank you so much for sharing! Sweet Potato Avocado Brownie Bites will be a sure hit at the Bday party! Happy Birthday to your son!
This looks amazing! I want to make them, but when I view the recipe it is giving me a “?” instead of the measurement 🙁
•½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
•1 small avocado
•2 whole eggs
•? cup honey
•2 Tbsp. coconut oil, melted
•3 Tbsp. coconut flour
•? cup raw cocoa powder
•1 ½ tsp. baking soda
•¼ tsp. sea salt
•? cup Enjoy Life Mini Chocolate Chips
•¼ cup walnuts, chopped* (optional)
Can you fill in the blanks 🙂 Thank you!! I can not wait to sneak the avocado and sweet potato into my kid!! 🙂
Sorry about that! They have been updated! Thanks for letting us know.
Enjoy!
Thank you!!!
Hi,
I really like this recipe idea, but I want to replace the coconut flour and I know that these recipes with coconut have extra moisture because the flour is super dry.
What amount of almond flour or even regular flour should I use?
Hi Elle,
Unfortunately, coconut flour is a tough ingredient to replace. It’s fairly easy to sub coconut flour or almond flour but difficult to go the other way. Unless you are an experience grain-free baker, it may be best to find another recipe that does not contain coconut flour since I have no idea where you’d want to start. And if gluten (aka regular flour) is not something you avoid, then perhaps you want to start with a recipe that contains wheat flour. I’d hate to make a guess here and have you experience a major flop!
I made these yesterday and used the exact same recipe 🙂 Very happy with the results and the flavor! Thanks so much!!
For next time — I should put the cupcake fillers first and fill them up all the way because they were sticky from the bottom (even though I used so much cooking spray in my pan).
You’re so welcome – glad you enjoyed them! Yes, some muffin pans stick more than others so using liners will prevent that from happening. Thanks for your feedback!
Just baked these for the first time – A-MAZING!!!
Awesome! Healthy, fudgy brownies for the win! Thanks for letting us know you loved them!
I just made these over the weekend, and omg they were so good! And they’re a hit in my office too! I did use agave instead of honey (until I ran out, and went back to using honey), but it tasted amazing. Thank you for this!
Awesome! Thanks for sharing your experience with these brownies. I bet you’re even more popular around the office now!
Made these tonight without chocolate chips but I used 1-1.5 c tigernut flour, 1/4-1/2 c date lady chocolate date paste, and an extra egg. It was GREAT!
Nice! Great substitutions, Mindy. Who doesn’t LOVE the Date Lady chocolate date spread?! Thanks for sharing!
One word….D-E-L-I-C-I-O-U-S! Hard to believe there is an avocado in this recipe. These little yummies are so moist, full of lovely chocolate flavor and refrigerate nicely. Ladies, thank you so much for an absolutely perfect recipe (I did not have to change a thing). Muffin liners are a must, because they are so moist….although, next batch I make, these babies will go in a regular muffin tin (I guess I’m too greedy to enjoy the tiny goodness :)). Can I use an 8 X 8? Or doubling the recipe to make a two layer cake? Thanks again for a perfect chocolate muffin!
Hey Terry!
This is seriously the best comment – totally made my day to hear your enthusiasm for this recipe. You can definitely make them in an 8×8 inch pan – though you may need to bake them a little longer.
If you want a brownies that’s more cakey and less fudgy, you definitely want to check out these Sweet Potato Brownies with Walnuts too.
Thank you Jessica, can’t wait to try your Sweet Potato Brownie recipe! I appreciate all the work you and Stacie put into making wholesome recipes for the benefit of all of us who are seeking a better way to enjoy healthy recipes. Regarding the “Brownie Bites” It is extremely hard to work with coconut flour and by gosh you nailed it! And you created a little miracle of moist, chocolaty, healthy indulgence for all of us to enjoy (without detecting any of the “ingredients”). I have liked your fb page and am following you on Pinterest. I look forward to trying more of your healthy, life-giving recipes for my whole family! Hugs, Terry Carr
Thanks, Terry!! Stacie gets all the credit on these brownies – she’s a coconut flour miracle worker.
Thanks for being such a great supporter!! ❤️️
We can’t wait to make these! Have you ever tried maple syrup instead of honey? If so, 1/3 cup as well?
Hi Denise,
We haven’t tested the recipe with maple syrup so I can’t give you an exact amount but that should work fine since you’re substituting a liquid for another liquid. Please let us know how they turn out using maple syrup so we can share with other readers.
Thanks!
I made this today and even though we don’t have muffin tins, they worked beautifully as cookies. I also used ground of oats instead of coconut flour. Yummy!! Thanks for sharing!!
Hey Kim,
I love the idea of making them as cookies and subbing ground oats for coconut flour in a pinch!
Amazing!! I made these exactly as the recipe says. I added walnuts too. These are more cake-like than brownie, however, I have no problem eating a few at a time! Thank you for a recipe I will use many times. 😁
Awesome! So glad you enjoyed them.
Looking to sub out the coconut oil and flour. Any suggestions?
Hi Ellen,
You can substitute avocado oil, melted ghee or butter or even melted palm shortening for the coconut oil. The coconut flour, however, is a little tricker because the nature of coconut flour (it absorbs A LOT of moisture) is unlike any other flour. We’ve not experimented with other flours in this recipe though I have a hunch that you could use some combination of almond flour and tapioca or arrowroot starch in place of the coconut flour. How much, I couldn’t say. You’d have to eyeball it until you get a batter consistency or find an almond flour-based recipe that might give you an idea of proportions. Sorry I can’t be of more help here.
I made these this evening, but baked the batter in an 8″x8″ pan instead of muffin tins. Twenty minutes was definitely enough time, too. Used large dark chocolate chips – my favorite, those Ghirardelli – and they definitely tasted more like cake and less like brownies. Still very good, and the best part is I can make these for Passover this year!
I am still looking for an allergen free flourless cake recipe, though. It has to be dairy and nut free, but seeds are apparently allowed. Have any dietitians on this site ever experimented with pumpkin seed flour? Or seed butter?
Hi Hannah,
Your brownies sound amazing – anything with large dark chocolate chips! Neither Stacie or I have any experience with pumpkin seed flour. I do very little grain-free baking because of an anaphylactic egg allergy (I can’t taste test anything!) and when I do bake I make recipes that Stacie has created and tested. I’ll pass the word onto her about what you’re looking for – perhaps she has a lead on a recipe out there that might work for you.
My son is allergic to peanuts, tree nuts, and coconut. What could I use to substitute the coconut flour and coconut oil? Would the amount differ when substituted? Also, do the brownies taste different pending sweet potatoes versus pumpkin? Thanks!
Hi Angela,
Unfortunately, there isn’t a good substitute for coconut flour because it’s a very unique flour. Perhaps these Sunbutter Brownies from Elana’s Pantry (dairy-free & Nut-free) would be a good alternative for your son.
Regarding your question about sweet potato vs. pumpkin… there’s very little difference between the two once you add the cocoa powder.
These look fantastic! Can you substitute xylitol for honey? I’m on a clean eating diet that discourages sugars even in the form of natural honey, agave, maple syrup, etc. Thanks!
Thanks, Kate!
We haven’t tested the recipe using xylitol though I imagine you’d be able to use it – though I couldn’t say now much you’d need to achieve a desirable level of sweetness. You may also need to increase the liquid a bit to compensate for the fact that honey is adding moisture in addition to sweetness.
If you try them with xylitol we’d love to hear how they turn out!
I have a question, I wanted to make these for my dad who is diabetic. Where is says Carbohydrates: 9g Sugar: 7g. Is the 9g total carbs or is it carbs + sugar. I know he can only have a couple, but this would only be a treat on Father’s day. Out would you recommend I not make them for him. He does well with his sugars, around 100 most days, it will shot up sometimes but still pretty good for 15 years as a Type 2 diabetic.
By the way, I have made there 3 or 4 times and my granddaughter goes crazy over them every time.
Hi Tami,
The TOTAL carbs per serving is 9 grams (7 of which come from sugars or non-fiber carbs – either naturally occurring in the sweet potato or added). So for the purpose of counting carbs you’ll want to use the 9g per serving.
Hope that helps!
These are really good! I just made a second batch. They could be a little sweeter, so I added a few packets of stevia to the second batch. They could pass for the real thing. Great recipe.
Thanks, Jessica!
How long can these be left at room temperature? I want to make them the night before my daughter’s party but don’t want to make the cold in the fridge if I don’t have to.
Hi Stacy,
You can leave them out at room temperature overnight and they’ll be fine. Enjoy!