Fudgy Sweet Potato Brownies (Vegan & Dairy-Free!)

AfroVegan Society
Jun 29
3 min read

Updated: 6 days ago

By Sherimane Johnson, Dump Dairy Workshop Presenter,Vegan Chef, & Wellness Coach

Why You'll Love This Recipe:

If you're looking for a rich, chocolatey dessert without dairy, refined sugar, or eggs, these fudgy sweet potato brownies are about to become your new favorite treat. They're:

Vegan & plant-based
Naturally sweetened
Packed with nourishing ingredients like tahini, sweet potatoes, and flaxseed
Spiced with cinnamon, cayenne, and espresso for a bold twist

Check out Sherimane's Dump Dairy Cooking Demo

Ingredients

Roasted Sweet Potatoes

1 medium sweet potato (makes ~1 cup mashed)
1 tsp coconut oil
½ tsp cinnamon
Pinch of nutmeg
Pinch of pink sea salt

Dry Ingredients

1 cup oat flour (just blend oats in a food processor!)
¾ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp instant espresso powder
Pinch of cayenne pepper
Pinch of nutmeg
¼ tsp salt
¾ cup unsweetened cocoa powder

Wet Ingredients

1 cup mashed roasted sweet potatoes (see above)
½ cup tahini
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
⅓ cup maple syrup
½ tsp vanilla extract
¼ cup apple cider vinegar
2 tbsp coconut oil, melted
Optional: 2–4 tbsp flax milk (or other plant milk) for texture adjustment

Toppings (Optional)

Sesame seeds (to echo the tahini flavor)

Instructions

Step 1: Roast the Sweet Potato

Peel and chop the sweet potato into cubes.
Toss with coconut oil, cinnamon, nutmeg, and salt.
Roast in the oven or air fryer at 375°F (190°C) until fork-tender (about 20–25 minutes).
Let cool, then mash (or purée for a smoother texture). Refrigerate overnight if possible for best consistency.

Step 2: Prepare the Flax Egg

Mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit for at least 5–10 minutes until gel-like.

Step 3: Mix Dry Ingredients

In a large bowl, combine:

Oat flour
Baking powder + baking soda
Cinnamon, espresso, cayenne, nutmeg, and salt
Unsweetened cocoa powder

Mix well.

Step 4: Mix Wet Ingredients

In a separate bowl, combine:

Mashed sweet potatoes
Tahini
Flax egg
Maple syrup
Vanilla
Apple cider vinegar
Coconut oil

Mix until smooth. If the mixture seems too thick, add 2–4 tbsp flax milk to loosen it slightly.

Step 5: Combine Wet & Dry

Gradually add the wet mixture into the dry ingredients. Stir well until fully incorporated. The batter will be thick — that’s what gives it its fudgy texture! Add a splash of flax milk if needed.

Step 6: Prepare the Pan

Line an 8x8 or 8x9-inch baking pan with parchment paper. Cut or fold the corners so the paper lies flat.
Spread the brownie batter evenly into the pan using a spatula or your hands (wear gloves if preferred).
Optional: Sprinkle sesame seeds on top for extra texture and flavor.

Step 7: Bake

Bake at 350°F (175°C) for 20–25 minutes.
Check doneness at 17 minutes by inserting a toothpick — moist crumbs are good; you don’t want it bone dry!
Remove and let cool in the pan for 30 minutes, then refrigerate for at least 1 hour (or overnight) to firm up.

Step 8: Slice & Enjoy!

Once chilled, lift the brownies out using the parchment paper. Slice into 9 squares (or more if you prefer smaller bites). Store in the fridge.

Tips from Charmaine:

Texture too thick? Add a splash of flax milk!
Don’t want sweet potato chunks? Purée your roasted sweet potato instead of mashing.
Reinvent leftovers: Crumble extra brownies into a crust for vegan cheesecake!

Health Notes:

These brownies are:

Refined sugar-free
Flourless (made with oat flour)
Packed with fiber, protein, and healthy fats
Diabetic-friendly (moderate maple syrup and low glycemic ingredients)

Final Thoughts

Whether you're vegan, dairy-free, or just looking to eat more plants, these sweet potato brownies are a wholesome, indulgent treat you won’t regret. I’d love to hear how they turn out — leave a comment if you give them a try!