Being grain free, I often long for a nice fudgy brownie that I can actually eat without disrupting my gut that I’ve been trying to heal for over a year now. I’m also all about healthy desserts, so I am stoked to share this recipe for paleo sweet potato brownies that I included tahini within. Read on for a not too overly sweet treat that you calm your sugar craves without sending you through the roof. And spoiler alert: since these have healthier ingredients within, you don’t have to feel guilty about having them with that first (or second!) cup of coffee in the morning. I heard it from a friend, wink wink!
Paleo Sweet Potato Brownies with Tahini are
- Full of healthy fats
- Super fudgy
- Grain-free brownies (which also makes them gluten-free brownies)
- Vegetable-ful, and who doesn’t like more of those?!
- Refined sugar-free
- A simple and quick healthy brownie recipe
What is tahini?
Tahini, in it’s simplest form, is ground sesame seeds. It’s mildly nutty, super creamy (if you get a good one!), savory and full of flavor. Beware that if you get a bad tahini, it will have LOTS of oil floating on top (which can go rancid if it sits on the shelf too long) and will be clumpy at the bottom. Don’t let a bad experience deter you! I love this tahini since it’s pourable, spreadable and very simple to use in this recipe, in addition to in dressings, for topping vegetables and more. This is also a super spreadable tahini that I use and like.
Tahini baking is perfect for those of us who are nut-free or have nut allergies. It provides a creamy structure and flavorful depth, as in these paleo sweet potato tahini brownies. The combination of the sweet potato, chocolate and tahini create a fudgy, flavorful profile that’s not overly sweet, but one that you can feel good about eating. And if there is such a thing as healthy brownies, these are it! 🙂
Super fudgy grain-free and paleo sweet potato brownies with tahini. No refined sugars, but plenty of gooey goodness. A healthy treat!
Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
Mash sweet potato (without skin) in a large bowl. Add in maple syrup, egg and tahini and mix to combine.
Add cocoa powder, coconut flour, baking soda and cinnamon and mix with a fork to ensure it's all incorporated. Add in vanilla extract and mix.
Using a spatula, scoop batter (which will be thick) into parchment-lined baking pan and flatten. If adding chocolate chips, sprinkle on top and gently push into batter. Bake 23-25 minutes.
Remove from oven and let cool. Once cool enough, place in refrigerator for a few hours (overnight for best results) before enjoying.
*To cook the sweet potato: Either cook in the microwave using the settings on your model until cooked, or (my preferred method), roast in the oven at 400 degrees for 45-60 minutes.
Let me know if you try these grain-free, dairy-free but not flavor-free healthy brownies! Enjoy!
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