CourseDessert, Snack

 CuisineGluten-free, Vegan

 Prep Time15 minutes

 Cook Time45 minutes




  • Square cake pan
  • Electric hand mixer
  • Silicone spatula
  • Mixing bowl


  • 100 g almond flour
  • 60 g chickpea flour
  • 10 g ground flaxseeds
  • 40 g cacao powder
  • 160 g sweet potato puree
  • 80 g chunky peanut butter
  • 140 ml date syrup
  • 150-160 ml rice milk
  • 1 teaspoon pumpkin pie spice mix optional
  • 2 teaspoon baking powder
  • pinch of baking soda


  • Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
  • In a large bowl, mix together the dry ingredients: almond flour, chickpea flour, cacao powder, baking powder, flaxseeds, pumpkin pie spice mix (optional), and a pinch of baking soda.Note: If you have celiac disease or gluten sensitivity, always make sure to buy certified gluten-free flours to avoid possible cross-contamination.
  • Add sweet potato puree (check How to make sweet potato puree for instructions), peanut butter, date syrup, and rice milk, and mix everything together with a hand mixer until combined. Adjust sweetness if needed.
  • Pour the batter into the prepared pan and bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool fully. You can put the brownies in the fridge for half an hour before slicing.Note: It’s important that the brownies are fully cooled before slicing.
  • Sprinkle with powdered xylitol (optional). Slice and serve.


Serving: 9 | Calories: 228kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Sodium: 157mg | Fiber: 5g | Sugar: 14g | Iron: 2mg