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 day or your child’s packed lunch. 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.
These Grain-free Sweet Potato Avocado Brownie Bites are low in sugar and oh so chocolatey. Click To Tweet
As The Real Food RDs 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!
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Sweet Potato Avocado Brownie Bites
An ooey-gooey fudgy brownie bite filled with healthy fats and chocolaty goodness. Need we say more? You’ll never know this recipe includes avocado and sweet potato!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 24 mini-muffins 1x
- Category: Dessert
Ingredients
- ½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
- 1 small avocado
- 2 whole eggs
- ¼ 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)
Instructions
- Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicone liners work great) 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 the oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.
Notes
*Omit walnuts for Nut-free
**Store in a covered container in the refrigerator for up to 1 week or package 2-3 together and store in the freezer.
Nutrition
- Serving Size: 1 mini-muffin
- Calories: 70
- Sugar: 6g
- Sodium: 115mg
- Fat: 4g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
Comment below to let us know if you’d like to see more recipes like this one!
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Lindsey says
It doesn’t get better than this brownie bites made with real food — sweet potatoes and avocado…GENIUS!
★★★★★
Stacie Hassing says
Haha…I know, right?! Enjoy!
Nina Spancers says
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!
★★★★★
Stacie Hassing says
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! 🙂
Tamana says
It’s all good fats though.
Katie says
Omg, I love this idea. These look amazing, i’m definitely going to try them.
Stacie Hassing says
Awesome, you’re going to love them! Be sure to report back! Happy baking 🙂
Dayna says
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!!
Stacie Hassing says
So so great to hear you all loved them! 🙂 Here is a link to more of our favorite sweets-and-treats recipes. https://therealfoodrds.com/recipes-2/?fwp_course=snacks-treats
Enjoy!
Dayna says
Thx so much!!
★★★★★
Stacie Hassing says
You’re very welcome!
Michelle Davis says
I tried the link but it didn’t work. I even copy and pasted it and it still didn’t work. Any suggestions?
Thank you
Stacie Hassing says
Hi Michelle, I have updated the link! here you go: https://therealfoodrds.com/recipes-2/?fwp_course=snacks-treats
Sarah says
Do you think this recipe would work out okay using egg replacer for the eggs?
Stacie Hassing says
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!
Julie says
Can you tell me if I could use an 8-8 pan size instead
Jessica Beacom says
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!
Dr. Nicole K. says
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!).
★★★★★
Jessica Beacom says
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!
April says
Finally got around to making these! One word….YUMMY!
Jessica Beacom says
Yes! So yummy, indeed!!
Sandy says
Very yummy!! Even my 10 year old boy requested them at his bday party, so jus mad a dble batch! They r sooo good!!
Stacie Hassing says
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!
Michelle says
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!! 🙂
★★★★★
Stacie Hassing says
Sorry about that! They have been updated! Thanks for letting us know.
Enjoy!
Michelle says
Thank you!!!
Elle says
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?
Jessica Beacom says
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!
Henali says
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).
★★★★★
Stacie Hassing says
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!
Angie says
Just baked these for the first time – A-MAZING!!!
★★★★★
Jessica Beacom says
Awesome! Healthy, fudgy brownies for the win! Thanks for letting us know you loved them!
Angela L says
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!
★★★★★
Jessica Beacom says
Awesome! Thanks for sharing your experience with these brownies. I bet you’re even more popular around the office now!
Mindy says
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!
Jessica Beacom says
Nice! Great substitutions, Mindy. Who doesn’t LOVE the Date Lady chocolate date spread?! Thanks for sharing!
Terry says
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!
★★★★★
Jessica Beacom says
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.
Terry Carr says
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
Jessica Beacom says
Thanks, Terry!! Stacie gets all the credit on these brownies – she’s a coconut flour miracle worker.
Thanks for being such a great supporter!! ❤️️
Denise says
We can’t wait to make these! Have you ever tried maple syrup instead of honey? If so, 1/3 cup as well?
Jessica Beacom says
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!
Kim A. says
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!!
★★★★
Jessica Beacom says
Hey Kim,
I love the idea of making them as cookies and subbing ground oats for coconut flour in a pinch!
Renee says
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. ????
Jessica Beacom says
Awesome! So glad you enjoyed them.
Ellen says
Looking to sub out the coconut oil and flour. Any suggestions?
Jessica Beacom says
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.
Hannah says
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?
Jessica Beacom says
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.
Angela says
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!
Jessica Beacom says
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.
Kate P. says
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!
Jessica Beacom says
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!
Tami Seago says
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.
★★★★★
Jessica Beacom says
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!
Jessica says
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.
★★★★★
Jessica Beacom says
Thanks, Jessica!
Stacy says
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.
Jessica Beacom says
Hi Stacy,
You can leave them out at room temperature overnight and they’ll be fine. Enjoy!
Brenda J says
I just finished making these but put them in a 6×9 pan instead. They seemed to take awhile to set. I baked for 40min. Do you think I did something wrong? They are very moist, but i’m not sure the middle is totally set. I’m sure my family will inhale them, but have you encountered this in a pan vs. the muffins?
★★★★★
Stacie Hassing says
I have not tried this recipe in a 6×9 pan, only mini muffins. However, it doesn’t surprise me that it took that long to bake them. Often times grain-free baked goods require a bit more time to bake. Hope your family enjoyed them!
Vittoria says
This is such an amazing recipe. My husband loved it … even with all of the healthy ingredients. It is so moist on the inside. Thankfully I read some posts before risking overcooking it. Before reading the posts I thought it was under cooked. I subbed maple syrup in place of honey. It worked really well. I will add this to my recipe list and may even make it for Christmas day. I can’t wait to make more of your great recipes.
★★★★★
Jessica Beacom says
Hi Vittoria,
We love hearing this – thanks for sharing! We especially love when we hear our readers winning over family members despite the healthy ingredients inside!!
Hayley says
Has anyone tried this with a almond flour? My hubby bought it instead of coconut and I’m just realizing this now. Help please!
Jessica Beacom says
Hi Hayley,
We haven’t tested the recipe with almond flour in place of the coconut flour. My guess is that it won’t work since coconut flour has a very unique property in that it absorbs a lot of liquid and you only need a little for it to work. If you do (or did) try it with all almond flour we’d love to hear how it worked for you.
Geneviève says
I tried it with almond flour and it works! The taste was good and the texture too.
Jessica Beacom says
That’s great to know! Thanks, Genevieve!
Geneviève says
It is perfect! All the family loved it, thank you so much for this recipe. It is easy and quick to make and so moist and tasty.
★★★★★
Vickie says
My husband and I absolutely loved ❤️this recipe! It’s a great way to eat healthy without losing flavor! You would never guess the ingredients in the recipe! Big WOW!!!! ????????????
★★★★★
Jessica Beacom says
Yessss! We love sneaking healthy ingredients into just about everything.
Marcia says
Can u bake them in a 8x8pan?
Jessica Beacom says
Yes, you can. They may need an additional minute or two longer in the oven to ensure they’re cooked in the center.
Susan says
I’ve made these brownies 3 times and my family loves them!!! Since they stick to regular, paper muffin cups pretty, badly, I used the parchment muffin liners this last time and they were perfect! Not one crumb stuck to the paper cup. They are delicious, but you’d have to love chocolate, of course. I get 13 regular-sized muffins out of 2x (doubling) the recipe. I, also, fill them quite full since these muffins don’t rise a lot. They are plenty sweet with the honey and chocolate chips.
Jessica Beacom says
Hi Susan,
We’re so glad you love these and that you found the parchment paper liners to be non-stick (I prefer them, too, since I’m not always keen on having all that dye from the brightly-colored liners next to my food)
Donna Griffin says
Best brownies I’ve ever eaten. My friend, Marie, made them and gave me one to try. Can’t wait to make them and share with family and friends. Amazing brownies!!! Thank you.
karishma suchday says
Can I use oat flour and brown rice syrup?
Jessica Beacom says
Hi Karishma,
You could but I can’t say how much oat flour you’d need to replace the coconut flour – it will likely be quite a bit more than 3 Tbsp. since coconut flour is a very unique flour. As for the brown rice flour, that should be a 1:1 substitution for the honey since both a liquid sweeteners with a similar viscosity. If you try it with oat flour we’d love to hear what you did and how they turned out!
Tori says
WHat count I use in place of coconut flour
Stacie Hassing says
Hi Tori, this recipe has not been tested any other way. So I can’t confidently give you a substitution for coconut flour.
Dee Dee says
Delicious recipe!! I ate the whole pan since they’re healthy! Thank you so much!
Margie says
How much is a small avocado…1/2 cup. 3/4 cup? My OCD kicks in when I don’t have an amount.
Stacie Hassing says
A 1/2 cup would be a good amount.
Tracy S. says
I wasn’t sure how these would taste since I absolutely think avocados are horrible tasting. These were unbelievably DELICIOUS and so moist!! Even my beyond picky eater husband loved them! They were super easy and quick to make. Thanks for sharing this surprise of a gem recipe.😊
Stacie Hassing says
So great to hear! Thanks for giving them a try 🙂
Courtney scheiderich says
Could you give me an idea of what you consider a small avocado? Trader Joe’s has three different sizes now…thanks!
Jessica Beacom says
Hi Courtney,
A small avocado is about the size tennis ball.
Leah says
This is my first year eating this way and I am not much of a baker so I was feeling really overwhelmed about coming up with something really yummy for my son’s birthday party. These are so good and easy to make!!! Thank you!
★★★★★
Jennifer says
My 4 year old was excited at how yummy these are and how the ingredients so are healthy. The ingredients are so pure that she said, “So we can just eat these all day!”…I basically agreed hahahahaha…
I will share this glorious recipe FAARRRRR and WIIIDE!
Jessica Beacom says
Hahahaha! That’s one smart little girl! So glad you loved these and thanks for sharing the love.
Kat says
I substituted flaxseed “eggs” for the 2 eggs in the recipe and it worked perfectly. Thanks so much!
★★★★★
Jessica Beacom says
Hi Kat,
This is sooooo great to know! I haven’t tried it with flax eggs for fear I’d have a gloopy mess but now I’m definitely going to give it a try. Thanks for sharing!
Julie says
What were your flax egg proportions? Son has an egg allergy so I’d like to make these without them.
Deirdre says
Made mine today and they not only looked beautiful but tasted delicious. Thank you !
Jessica Beacom says
Yessss!! Now that’s what we can a win-win!
Leigh Harris says
This can also be prepared in a microwave brownie pan – ~4 minutes at 700W. I don’t even have to heat up the kitchen!
Jessica Beacom says
Brilliant! I didn’t even know there was such a thing as a microwave brownie pan.
Hilary says
If I’m not concerned about the recipe being grain free, could I use flour or whole wheat flour in place of the coconut flour?
Jessica Beacom says
Hi Hilary,
We have not tested this recipe using wheat flour so though I think you could, I can’t say how much you’d need. Coconut flour is extremely unique in that a little bit soaks up a lot of liquid. That said, I’d recommend omitting the coconut flour entirely and adding the wheat flour gradually until you achieve a brownie batter consistency. We’d love to hear how they turn out if you try it.
Sacha says
Is it okay to make these into regular size muffins? And can you freeze and reheat in the oven? Thanks!
Jessica Beacom says
Hi Sacha,
You can make them in a regular size muffin pan, however, because they are so moist you may want to fill the wells only 1/2 full (or slightly less) so they’ll be thinner and thus cook through more evenly.
Sarah says
My kiddos and I loved this recipe! The taste and texture are great! The only thing I did differently was to instead melt the chocolate and save it to drizzle on top after baking them. I also added a small dollop of homemade creamy mint that I found here: http://coconutsandkettlebells.com/homemade-dark-chocolate-honey-mints/ Super easy and came out great! I did put the honey mint in the freezer for a little bit before baking the muffins to make it firm. And, wow! If you like the combination of chocolate and mint you have to try it!! I am not always a huge mint person, but this was amazing!
Stacie Hassing says
Ooooooo sounds so good! I must try. Glad you loved this recipe 🙂
Victoria says
So amazing!! Thank you so much for the recipe
★★★★★
Melissa Morgan says
I really like the idea of these and just made a batch but found 1 1/2 teaspoons of baking soda was too much for this recipe. It tasted very salty and I omitted the salt.
★★★★
Sarah W says
Hi Stacie!
Do you have an exact measurement (grams or cups) for the avocado that you put in the recipe? I have left over big avocados from guacamole and would like to use them up before I buy more.
Thanks!
Stacie Hassing says
About a 1/2-3/4 cup will work.
Susan Spears says
These brownies are delicious! If you’re a chocolate lover, you’ll love them. The dark chocolate flavor from the raw cocoa is so rich. They are extremely filling, so if you eat them like traditional (high carb) brownies, you will be stuffed! I don’t use the mini-muffin size pan but like to use the regular size muffin pan. Be sure to use NONSTICK muffin cups or you’ll loose a lot of your brownies from sticking to the paper, and the ingredients are too expensive to waste any. Parchment muffin liners work excellent. I triple the recipe and it makes 15-16 muffins. They cooked in my oven in 23 minutes using the toothpick test. Warning, one muffin is very, very filling! I forget every time and a half a muffin works for me. I don’t like to have the “I ate-too-much” feeling after eating something delicious…it ruins it! They are delicious with a scoop of vanilla ice cream. My son loves to eat them for pre-workout fuel.
Jessica Beacom says
Hi Susan,
Thanks for the glowing review and your very helpful tips!!
Gina Allison says
These look great, and I would love to make them but leave out the honey and chocolate chips, as I don’t eat any sweeteners. Do you think I could just leave them out, or should I replace the honey with something else to mimic the texture, maybe more sweet potato, or some unsweetened applesauce? Thanks for the wonderful recipe.
Jessica Beacom says
Hi Gina,
Since we haven’t tested the recipe without the honey we can’t be 100% sure what will work. Additional sweet potato or applesauce is probably your best bet as both will provide moisture. If you try it with either of those we’d love to hear what worked for you.
Pamela says
The best!!! Perfect texture and amazing fudgy flavor. I’ve made these 4 times already and everyone loves them. People are always so shocked to find out that they’re sugar free and consist of avocados and sweet potatoes. Love love love, will be making again tomorrow:)
★★★★★
Stacie Hassing says
This is amazing!! Thank you for sharing 🙂
Stepany says
Hi! Made the brownies and love how simple they are and the batter is tasty too! But it seemed like it called flr a lot of baking sode +salt. I checked and double checked and followed the recipe to a T. But the brownies came out tasting salty. 🙁 I’m not sure if i made a mistake or if maybe there is a typo? Wanted to let you know and also that I’m going to try again with a little less salt and soda:)
★★★★
Jessica Beacom says
Hi Stephany,
The recipe is correct in that it calls for 1 1/2 tsp. baking soda + 1/4 tsp. salt. This amount is required to help the brownies rise in the absence of gluten. However, if they taste too salty to you, you could certainly omit the salt and see if that improves their flavor – and if they’re still too salty, then also decrease the soda by 1/4 tsp. Let us know what changes you make and how they turn out – we’d love to know.
Karen says
These are yummy. To prevent myself from eating them all in one day can I freeze them?
Thanks Karen
Jessica Beacom says
Yes, you can definitely freeze them and allow them to thaw at room temperature when you want to enjoy them.
Lindsay schultz says
This may be a silly question but how do I make sweet potato puree? I can’t wait to try these!
Jessica Beacom says
Not a silly question at all! The easiest way is to peel and cube the sweet potatoes the boil or steam them until tender. Once they’re tender, drain and process in your food processor or blender (or mash them by hand or with a hand mixer) until smooth.
Laura says
Could these be baked in a loaf pan? If so, for how long? Thanks!
Stacie Hassing says
This recipe has never tested in a loaf pan. You could sure try it and if you do we’d love to hear how they turn out! I would start with 30 minutes and check it about every 5 minutes after that until the center is set.
Rachelle Silzer says
Would regular flour work in this recipe?
Stacie Hassing says
You could sure try. You may have to add more regular flour since coconut flour doesn’t require as much due to how it absorbs liquid.
Cheryl says
I’m hooked and so are my co workers. They’re now requesting I make them for potlucks
Stacie Hassing says
LOVE this! Thanks for sharing!
Nicole Desgrosseilliers says
I have made this recipe many times and freezes them to take a few out at a time. Yummy! Thanks.
Brittany Alicia Carter says
Hi! I currently don’t have coconut flour but I have almond flour or rice flour. Would either of those work?
I also don’t have coconut oil but I have avocado. Let me know if you’ve had any experience with these other ingredients.
Jessica Beacom says
Hi Brittany,
We have only tested the recipe as written but I can say that the avocado oil should be a suitable substitute for coconut oil. As for the coconut flour, since it has very unique properties (it absorbs a lot of liquid) I can’t say for sure if almond flour or rice flour (and how much of each) would be a suitable substitution. If you end up trying it with these modifications, we’d love to hear how they turn out.
Charlotte says
Hi! What if I made this recipe without coconut oil and flour but replaced it with almond milk or more egg whites? Will the texture become sticky? Because I’m planning to make high-protein, low-fat and low-carb bites with sweet potato and avocado…
Jessica Beacom says
Hi Charlotte,
I am nearly positive that removing the flour and adding more egg whites would result in something more like a chocolaty avocado-sweet potato omelet of sorts. But if you try it, we’d love to hear how they turn out.
Anita says
Hi ! I want to try the brownies but I can’t have eggs. What can I substitute for them? I have so many food allergies- dairy ( casein protein), egg white, wheat and so many others that would take way too long to type. Thanks for any suggestions. Anita
Jessica Beacom says
Hi Anita,
Unfortunately, these brownies do not work well without eggs since they use coconut flour. I would suggest checking out our Vegan No-Bake Brownies as they are free of eggs, dairy and grains and almond butter can be replaced with cashew butter or sunflower seed butter if needed.
Rachel says
What are they drizzled with?
Jessica Beacom says
Melted semi-sweet chocolate chips.
Greta says
Texture of cake but no flavor.
★★★
Stacie Hassing says
Sorry this recipes wasn’t a winner for you.
Leah H. says
Could you help me with the cholesterol content? Just wondering if I could replace egg yolk with more egg white and replace the coconut oil with a saturated fat free oil? I would love to make these as a treat, but I really have to watch my cholesterol.
Stacie Hassing says
Yes, that should work just fine. Enjoy!
Alex says
I made these over the weekend and substituted the eggs for unsweetened applesauce (1/4 cup of applesauce for each egg) – they turned out great.
Stacie Hassing says
That’s great to know! Thank you for sharing that.
Gabriella M Obrecht says
If it has coconut, it’s not nut-free.
Jessica Beacom says
Hi Gabriella,
According to the American College of Asthma, Allergy, and Immunology, “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.”
Coconuts are a fruit that is subcategorized as a “drupe”. While they do grow on trees making them technically a ‘tree nut’ they are not considered to be part of the class of tree nuts that commonly cause allergic reactions (such as almonds, cashews, Brazil nuts, hazelnuts, pecans, pine nuts, and pistachios.
Obviously, coconut allergies do exist and whether a person who is allergic to tree nuts can safely consume coconut will depend on that individual which is why we always recommend working with a trained healthcare professional when it comes to food allergies.