Chewy Vegan Chocolate Chip Sweet Potato Blondies
These delicious Chewy Vegan Chocolate Chip Sweet Potato Blondies are the perfectly gooey, chocolatey treat! Blend together sweet potato with banana, oat flour, date sugar, sunflower seed butter, pure vanilla, cinnamon, and dairy-free chocolate chips for a healthy, plant-based, vegan, gluten-free, naturally sweetened dessert!
This recipe was an oopsie. It was not planned, but actually came about after my hubby peeled one too many sweet potatoes for our PROTEIN PACKED CREAMY TAHINI QUINOA BOWLS. Of course I didn’t want to waste the leftover sweet potato, but I also didn’t want it to dry out. SOOO I set out to make these Chewy Vegan Chocolate Chip Sweet Potato Blondies instead, and omg… best mistake ever 😉 I’ve been wanting to do a recipe like this for some time, it just wasn’t on my immediate recipe ‘to do’ list.
These blondies may not be like other blondies you’ve had in the past, they are definitely more chewy and gooey, but if you like soft desserts you will love these. I tend to like chewy vs. crunchy so I think they are superb! They have a resemblance to sweet potato brownies, except we aren’t using any cocoa powder in this dessert recipe. The reason the top looks more like a brownie than a blondie is because I was too impatient to wait for the sweet potato to cool before folding in the chocolate chips. It’s all good though, because I don’t think it matters one bit- and once you take a bite I think you’ll agree 😉
The Healthy Ingredients
You need 10 ingredients to make these vegan, gluten-free chocolate chip sweet potato blondies: sweet potato, banana, sunflower seed butter, date sugar, oat flour, cinnamon, baking soda, salt, pure vanilla extract, and dairy-free chocolate chips. I used semi-sweet chocolate chips. These blondies aren’t overly sweet, too much sweetness makes me nauseous- so if you’re a major sweet tooth you can up the sugar a bit if desired, though you will get some sweetness from the sweet potato and banana so I urge you to try them as is 🙂
Possible Variations
If you can’t find, or don’t want to use date sugar, you can use coconut sugar. You may also use brown sugar, although I haven’t tried brown sugar and I prefer to stick to natural sugars.
I haven’t tried to use another flour other than oat flour, but I imaging you can swap that with another gluten-free flour that has a similar texture. I’m not sure if almond flour would work.
If you can’t find dairy-free semi-sweet chocolate chips you can use dark chocolate chips or full sweetness chocolate chips. These may not be as sweet if you use dark chocolate chips, just fyi.
How to Make These Chewy Vegan Gluten-Free Sweet Potato Blondies
I didn’t have a lot of time to figure out what to do with that leftover sweet potato, because we were headed out of town the next day, so I needed to create a recipe that was delicious, easy, quick, and would make a good carry along treat. These chocolate chip blondies check all those boxes (and more!).
Cook the sweet potato first. I (well my hubby) peeled the sweet potato and then cut it into 4 large pieces. You can also dice it into large cubes. Place it into a glass bowl/container and cover it with water. Microwave on high for 10 minutes. If you don’t want to use the microwave, you can boil the sweet potato until soft.
Blend the batter together. While the sweet potato is cooking, add to a food processor or blender, the banana, sunflower seed butter, date sugar, oat flour, cinnamon, baking soda, salt, and pure vanilla extract. Drain the sweet potato from the water and let it cool for about 5 minutes and after the sweet potato has cooled slightly (to touch) add it to the food processor/blender as well. Blend until smooth and no lumps remain.
Line an 8×8 baking pan with parchment paper.
Spoon the blended batter into a medium-large bowl and fold in the chocolate chips. Because the sweet potato is hot it will slightly melt the chocolate chips as you fold them in. If you prefer, you can allow the sweet potato to cool completely before folding them in. Next, spread the batter in the pan evenly, top with more chocolate chips if desired and bake for 15-17 minutes. Don’t overbake or they will dry out. They are meant to be chewy and will slightly set up as they cool. Allow them to cool completely before slicing.
I am so glad I finally made these Chewy Vegan Chocolate Chip Sweet Potato Blondies! They make a great healthier dessert option for when you have a sweet tooth but don’t want a sugar high. Be sure to leave a comment below down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this easy plant-based, gluten-free dessert recipe! Tag me on Instagram, Facebook, or Pinterest!
Vegan Chocolate Chip Sweet Potato Blondies
These delicious Vegan Chocolate Chip Sweet Potato Blondies are the perfectly gooey, chocolatey treat! Blend together sweet potato with banana, oat flour, date sugar, sunflower seed butter, pure vanilla, cinnamon, and dairy-free chocolate chips for a healthy, plant-based, vegan, gluten-free, naturally sweetened dessert!
Ingredients
- 1 large sweet potato, peeled and cut into 4ths (about 2 heaping cups chopped)
- 1 ripe banana
- 1/3 cup sunflower seed butter
- 1/4 cup date sugar (may sub with coconut or maple sugar)
- 1/2 cup gluten-free oat flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup dairy-free chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350 degrees F. Peel and slice the sweet potato into 4ths, or dice it into larger chunks. Place it into a glass bowl, cover with water and microwave for 10 minutes. Alternatively, you can boil it until soft. Drain from the water and let it cool for about 5 minutes.
- To a food processor or blender, add the banana, sunflower seed butter, date sugar, oat flour, cinnamon, baking soda, salt, vanilla and after the sweet potato has cooled slightly (to touch) add it to the food processor/blender as well. Blend until smooth and no lumps remain.
- Line an 8x8 baking pan with parchment paper.
- Spoon the blended batter into a medium-large bowl and fold in the chocolate chips.** Next, spread the batter in the pan evenly, top with more chocolate chips if desired and bake for 15-17 minutes. Don't overbake or they will dry out. They are meant to be gooey and will slightly set up as they cool.
- Allow them to cool completely before slicing. Store covered on your counter for a day and then in an airtight container in the fridge.
Notes
**Because the sweet potato is hot it will slightly melt the chocolate chips as you fold them in. If you prefer, you can allow the sweet potato to cool completely before folding them in.
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