Deliciously fudgy and frosted, these vegan low-fat brownies are easy healthy decadence in just 5 ingredients! Gluten-free, oil-free, date-sweetened.
Of the entire blog post-creation process, the writing is always the hardest for me. Recipe ideas come easy and from everywhere. Taking the photos is my favorite part, always challenging and always changing. Editing photos is a love-hate relationship–so exciting when they turn out well, or like I am waging a war with Lightroom when they don’t. And video editing is often the calm break I need from time in the kitchen or behind the camera, especially with music and snacks involved. But the writing.
Lately this trend has been occurring where I go to bed, start thinking about an upcoming post, and it starts writing itself in my head while I am trying to go to sleep. Now of course I can’t pass up the late night creative juices, so I have to jot this stuff down. I don’t know what it is, but alliterations flow easily and my sarcasm game is strong at 1:17am. Like this post–yep written in the wee hours of the just-past-midnight morning. It’s also always interesting to wake up the next morning, reread my notes, and try to decipher what my sleepy fingers were attempting to type.
But when I’m writing posts in the daytime (like right now) it doesn’t always flow so easily. That’s what makes it tricky. I can’t just turn it on or off, it has to flow. Like my writing brain is it’s own separate (and very finicky) entity or something.
Of course I could always just tell you about how delicious these brownies are. Or how they are made with only 5 ingredients. I could babble on about how much I love blender recipes and date-sweetened recipes and the low-fat but so fudgy texture sweet potato brings to brownies. Or about how much I think frosted brownies knock the socks off of unfrosted ones because anything more closely resembling cake is better than anything less closely resembling cake.
But those things have all either been said or go without saying (or are just plain confusing). Plus nothing rhymes. There are no alliterations. And if you’ve been a reader here for a while you know that those two things are an important part of just about every post on FF.
So now I’ve just spent three hundred something words writing about how challenging writing is for me. It’s like those freaky moments where you dream in a dream. Or see a mirror in a mirror in a mirror. But anyways, it’s something I felt like sharing with you.
I’ll move on to the brownies now…
These are not just any brownies. They are fudgy, fat-free, frosted, flippin’ fantastic brownies! Sorry, I couldn’t help myself. Had to make up for the lack of alliterations in the first half of the post. But really they are all of those things.
First I have to give a shoutout to Arman who got me onto this super simple brownie kick in the first place. It was these flourless sweet potato brownies that set my recipe imagination wheels into motion on a date-sweetened version of a sweet potato brownie.
Dates and sweet potato together in one brownie means the fudgy-ness level is off the charts! Plus I kept the dry ingredients to a minimum to be sure not to mess up that ultra rich texture. And there is absolutely no need for oil or sugar in these low-fat brownies.
The frosting I posted yesterday was designed especially for layering on top of these brownies, and it really does take them from yum to YUM! If you want to take them from YUM to YUM, then I highly suggested refrigerating them overnight. Something about the chocolatey chill makes them taste even fudgier I think!
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Deliciously fudgy and frosted, these vegan low fat brownies are easy healthy decadence in just 5 ingredients! Gluten-free, oil-free, date-sweetened.
Ingredients
- 15 pitted Medjool dates (about 1 1/4 cup)
- ¾ cup water
- ¾ cup baked and mashed sweet potato
- ½ cup cacao powder or cocoa powder
- ½ cup oat flour
- Healthy Vegan Chocolate Frosting
Instructions
- Preheat the oven to 350F.
- Blend the dates and water on high until very smooth.
- Remove 1/4 cup of the date paste and set aside for the frosting.
- Add the rest of the ingredients to the blender. Blend on low speed until combined. Do not over blend.
- Line or lightly oil a baking pan. Place the batter into the pan and spread evenly. (I used a 5×7″ pan. Smaller pan = thicker brownies.)
- Bake for 40 mins at 350F.
- Let them cool completely before frosting.
- Enjoy at room temperature or I prefer them chilled! Keep in the fridge for up to a week.
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Natalie, these look so simple and healthy. I love them!
You know what else we share a love for besides these brownies? Rhyming and alliteration. And puns (you like puns, yes?).
I can’t wait to try these HEALTHY but delectable brownies- I’m in need of them after consuming farrrrr too many refined sugar-filled treats this past week. Brownie detox starting now! But actually, I feel like these are healthy enough to eat for breakfast- after all, it’s kind of like fruit and sweet potato oatmeal!
Thanks for the recipe!
xx Ellie
Yes puns too!! Sometimes I feel like a little grammar nerd for how excited I get about those things lol. But I feel totally normal for how excited I get about brownies, that should be a universal feeling I think! Hahahaha brownie detox? Mind if I join?! 😉 Thanks Ellie! xo
Hahahah feel free to join the brownie detox! The rules: brownies for every meal… and your daily exercise is whisking brownie batter. 😉
Hahahaha you are awesome!! Totally sounds like my kinda detox 😀
When you mentioned Arman, I was like “YES”!! Because as soon as I saw your post and the pics, I thought these totally look like an Arman type brownie, haha! He makes so many of these super low ingredient potato, pumpkin, etc. type brownies. These look so fudgy and chocolatey and to me a brownie has to have a super RICH chocolate flavor…I can’t stand brownies that are just sweet with a faint chocolate flavor. I have to admit, I have tried sweet potato brownies in the past and found them way too mushy for my taste, I LOVE fudgy, but hate mushy…but since you added dates, I’m thinking that really helps with the fudgy factor! So, good idea to use the dates! I’ll need to try these sometime for Olivia. I have 3 brownie recipes that I absolutely love and make often, but like I’ve mentioned before, I like to make some healthier stuff at times for Olivia, so I feel less guilty about the sugar content, LOL! I bet some espresso in here would make these even more chocolatey, oh man, I’m drooling now!! Ok…off to watch your video now…dang girl, you are on a roll with your posts!
Totally an Arman-style brownie…except for the excessive amount of dates part ha! The first batch I made I attempted to make flourless and they weren’t brownies at all. They were almost sliceable pudding–way too mushy. It’s a fine line between rich and really moist but not gooey and mushy and questionable whether you even baked it lol. And I totally agree on the need for strong chocolate flavor too. I love your high brownie standards, that’s what makes your recipes so dang perfect! The espresso addition would be delicious. I don’t add it too often because I like to be able to eat my brownies at all hours of the day, but the flavor it adds is awesome. Thanks for checking them out Brandi 🙂
For your last two blogs, thank you thank you thank you. I cook a lot like you do and to have the perfection and trials you bring to the table is so amazingly wonderful. I love fruit and you!!!!!!!
I am so so happy that I can help in your own cooking and fruity baking adventures, thank you for the sweet comment Rebecca <3
“Editing photos is a love-hate relationship” <— YES. Seriously. One day Lr is your bestie, the next it's your #1 enemy. Lololol. But not. Ha. Btw, it's awesome that video editing is your calm period. Have I ever told you that you're a friggin BOSS when it comes to blog content everything?? It's understandable that you're get stuck with writing. Writing is completely it's own beast. And apparently different beasts in the daytime vs. the nighttime. I'd say you did an awesome job writing this post. Ahem. 🙂 Also, ya know I love my alliterations so… all of those F's are showering down on me like glorious, grand glitter. Or something. Haha. I've got all of the appetites (yes, even other people's) for these brownies. Would ya send some over? 😉
You appetite thief, you!!! Don’t worry, I won’t turn you in…I can relate. Although usually I just go the stealing actual brownies route. Or more precisely hiding all the brownies and not telling anyone they exist which is sorta like stealing but easier on my conscience somehow 😀 Oh lightroom, yep definitely a rocky relationship. But I’d be lost without it so I guess I’ll keep it around. You posts flow like an easy conversation with a close friend, so however you wrestle the writing beast it is working? Boxing them up now…<3
REALLY??? Writing is the hard part for you??? I NEVER would have guessed that! I always look forward to your posts for so many reasons, but mostly to read the story behind the recipe or the process – more often than not, I find myself nodding in agreement or laughing and always smiling! I really enjoy your writing! Your writing trend (hit with ideas at bedtime) sounds all too familiar – I need to start keeping a notebook by the bed for those moments because come morning, the ideas are lost! Ha! I love the alliteration! I have to say, your videos keep getting better and better, I am SO impressed! Just now Willow watched the video for these brownies and she said, “I can’t wait to make these!” Haha! No, “can we make these mom?” or “don’t those look good?” She jumped right to we are making these, mom. Kid knows what’s good 😉 These really do look flippin’ fantastic! Adding them to my list! <3
Hahaha I always love getting the Willow reaction! With this much chocolate it’s not even an if, just a matter of when 😀 Oh the writing, it just feels so out of my control–you can’t force it, ya know? And then sometimes I read back over it like whaaaa? What was I thinking?? Haha! It also just legitimately tires me out which is weird. I’d rather be running around the kitchen or taking photos any day. But it’s good, a good challenge. And thank you for your kind words, I very much appreciate your ongoing support <3
Oatmeal flour is not available where I’m from. Can it be substituted for any other gluten-free flour?
Sure! Since it is a relatively small amount of flour a lot of flours could work here–quinoa, buckwheat, a GF rice flour blend. Is there a particular one you had in mind? Also if you can get oats you can grind your own oat flour in a blender!
I prefer rice flour as I havr more experience baking with it than any other flour. Which kind of oats would work best? I don’t know whether it works like this in the US too, but here in South Africa we have 2 kinds of oats: quick cooking (the cheaper kind that boils into a mush ?) and rolled oats (the more expensive, healthier variety). I only buy the latter but I know some recipes specifically mention that you shouldn’t use it. Which would you recommend?
I use rolled oats here, but for grinding into flour either works just fine and I use them interchangeably. As long as you have a high speed blender that can get it fine enough. Rice flour may work as well, it’s worth a try 🙂
Thanks for the advice. ?
I tried these frosted brownies this evening. The taste was great, but the brownie texture was too spongy for us (I am still hoping that the refrigerated ones will be a bit better tomorrow though). The healthy frosting was delicious. I added a couple drops of peppermint extract and sprinkles on top, and everyone enjoyed the flavors. Thanks for continuing to share healthy recipes! I know that there is often a trade-off in texture sometimes, and these brownies were one of those times.
Refrigerating them will change the texture somewhat, but the rather unconventional ingredient list here gives them slightly different texture than your usual brownie. Absolutely love the peppermint idea, thanks for sharing 🙂
I did enjoy the texture better after refrigeration. Once I realized they were closer to fudge, I thought: Yum! This fudge is great. A perception switch made them perfect!
looks delicious! I have one question about all of your recipes. How many grams are one cup? There are so many converters for american, british etc and everyone say something different… 😀
Hi Helen! I get so confused about this, but doesn’t it vary depending on the ingredient? I do have a kitchen scale, but I rarely use it. Is there a particular ingredient you are wondering about?
I think the ingredient flour converted in grams is interesting for me, and water. I want to bake something from your recipes and the last time I baked something with cup size the dough turnt a little bit weird, maybe I put too much flour or liquid in it 😀 Do you use the american cup size?
Yes I use the American cup sizes. But according to my kitchen scale, the 3/4 cup water is 180 grams and the 1/2 cup oat flour is 65 grams. I hope that helps! And this recipe is pretty forgiving to minor differences in amount 🙂
Low fat vegan brownies sound like absolute heaven! They are the perfect healthy treat! I love the use of all natural ingredients, and the frosting sounds delicious too! Such a great recipe Natalie 🙂
Thanks girl! It was a fun challenge finding ways to bring the fudginess but keep them low fat 🙂
I don’t think these could look any more drool-worthy. My goodness <3
Thanks Aimee! Chocolate on chocolate is good for that 🙂
Oh I totally understand with the writing aspect of a recipe! It’s really hard for me to write when I don’t know what to say lol. That has to be my least favorite part of a recipe, but hey, you always do a great job with it 🙂 The fudginess of these beauties is KILLIN’ ME! So dense and chocolatey! NOMS!
Really!?! I would not have guessed that, your posts are always so wonderfully conversational and entertaining! It’s funny how blogging makes us into writers whether we like it or not 😀 Thank you Rachel!
Natalie can i replace the dates with maple syrup? Dates right now is so expensive in my town…. aaaand do u think just use brown rice fluor can work or should I use with something more, maybe tapioca fluor? Thankssss ??
Hi Kay! So here’s what I’m thinking…since the dates make up some of the bulk of the brownies too, if you use maple syrup instead I would suggest adding an extra 1/2 cup of sweet potato to make up for it. And about 1/3-1/2 cup of maple syrup should be plenty. Brown rice flour may work, but tapioca would probably be better. I hope all that makes sense and happy brownie baking to you!
Sleepy writing is the best kind, it’s always silly or so honest. The writing is definitely the hardest part for me. I’m actually trying to write a post right now and couldn’t figure out how to start off so I came to FF for some inspo and stumbled upon this perfect post <3 Your writing always brings me joy and so do all of your gorgeous creations!
Ha what a funny coincidence! I often do some blog reading to help get my blog writing brain inspired too 🙂 I quite love your writing style, it certainly feels effortless and relaxed when I read it. One day last week I ended up writing 3 posts in the same day and I seriously needed a nap afterwards! I hope your post is flowing or done by now, thanks for relating <3
If the area I live in doesn’t sell protein powder to make the frosting with what can i do or put instead ?
You can use more cocoa or cacao powder in place of the protein powder, but it will be a very rich chocolatey frosting that way. You could use powdered sugar as well.
hello i love your recipes …
but most of them you use oat flour (gf )
would like to know if i can replace it for quinoa flour or rice flour or tapioca flour or a mix of all
thank yo so mucho for your time
It really depends on the recipe, I can’t tell you for sure that another flour will always work, but in many recipes quinoa flour may be just fine. Rice flour by itself doesn’t usually work out so well, too dry/crumbly, but in combination with tapioca starch can work sometimes. Always feel free to leave a comment on a specific recipe you want to try and I will let you know what my best suggestion would be. And I actually have a recipe coming up later this week for a oat flour free cookie, so look out for that one soon 🙂
Hello, this looks so good and really simple too! I love having additional melty chocolate chunks inside the brownies, so if were to add this do you have any recommendations in terms of how much chocolate to add?
Hi Mollie! Mmm yes brownies with chunks are the best. I find 1/4-1/3 cup to usually be a good amount for a batch this size 🙂
Grest thank you!
Hi Natalie!
I made these brownies this morning and they were delicous! I posted a link to the recipe on my blog today. (You can see it here. https://twobigvegans.wordpress.com/2017/04/16/vegetarian-family-update)
Thanks for the great recipe!
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I am so glad to hear it Shyla!! I really appreciate you including the link in your post and for letting me know too. Happy brownie munching 🙂
What?!? I made these two days ago and took them to my boyfriends work. They were demolished. I don’t even like chocolate and I loved them. I don’t use and never plan on using protein powder so I used all cacao powder and it was strong but DEEEEELICIOUS!! Thank you! I can’t wait to try some more of your recipes, especially ones with veggies snuck into lovely sweet treats. Cauliflower lemon bars are next!
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YAY! I am so happy to hear they were a hit Carrie! The protein powder is totally optional, I make them without all the time too. And if you don’t even like chocolate (😱) then this is high praise! Thank you so much for the feedback, and happy (veggie-laced) baking🙂
These brownies sounds amazing! Definitely gonna make them (:
But I wondered how you make the mashed sweet potato? And if the 3/4 cup is the potatoes before you mash them or if it is after you mashed them?
Thank you 🙂
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The 3/4 cup is measured after mashing, and to prepare them I just bake in the microwave or oven until fork tender and then mash with a fork. Happy brownie baking, hope you enjoy 🙂
Can sweet potato be swapped for canned pumpkin with nothing added? Thank you!
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Canned pumpkin has much more moisture that mashed sweet potato so you will have to add more flour, but yes. I would estimate an extra 1/4-1/3 cup, but it will depend on the brand of pumpkin. I find the organic kind to be much less liquid-y for some reason. Just try to match the thick batter consistency as seen in the video 🙂
It looks delicious! Can I replace oat flour for whole wheat?
Haven’t tested it, but that should be fine!
Can i replace dates with fruit puree + stevia?
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Hm what kind of fruit did you have in mind? It could work (although omit the water as well) but I cannot say for sure without testing it, so you will have to try it and see. Good luck!
Can I replace the dates with mashed sweet potato perhaps or another non-dried fruit?
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Oops saw the reply above sorry bout that XX
No worries, happy baking 🙂
Can coconut flour be used instead of the oat flour?
Not in this recipe unfortunately. Coconut flour is very different than almost any other flour and can rarely work as a sub in recipes that weren’t designed for it. Sorry!
Okay, thank you for responding!! I’ll get the oat flour. Cannot wait to try this recipe.
Hello:)
Can I use almond flour instead of the oat flour?
Thanks:)
Hi Elizabeth! I haven’t tested this one with almond flour, so I can’t say for sure. If you want to try it you will probably need almost double the amount though as it is much less absorptive than oat flour. Good luck!
Hey! Would it be all right to replace the sweet potato for bananas or another easily-prepared fruit/vegetable? Sorry to be redundant but I could not find this question/comment in the Comments Section. Thank you!
Neither banana or applesauce are as starchy as sweet potato, so neither are a perfect sub here unfortunately. If you want to try it I’d recommend doing half banana and half almond butter (or any nut/seed butter). That will help the consistency a lot more than just straight banana. Hope that helps and good luck!
Oh, they were bloody fantastic!!!
If I were to make these into blondies, how would I sub either coconut flour or oat flour for the cacao/cocoa powder? Thanks, Natalie!
Hi Cynthia! Coconut fluor will not work, but oat flour may be okay. I haven’t tested it so can’t say for sure but I’d try about 1/3 cup oat flour. Good luck 🙂
I made these yesterday and they were to die for. I was able to cut them with cookie cutters into heart and flower shapes. I posted a pic on my Instagram and tagged you. Thanks again for another masterpiece. <3
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OMG they are so cute!! I love the hearts, what a fun idea💜 I’m so happy you liked them Sherri, thanks for the feedback!
Hey! I am from India where sweet potatoes are not easily available. Can you suggest an alternative option? Thanks!
Hmm another type of cooked/mashed squash could work if you have others easily available. But banana or applesauce would not work here–too watery. Maybe try this brownie recipe instead: https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/
Hi! I can’t use cocoa powder since it has coffeine. Can I use karob powder instead? Or this will affect the taste?
Sure! It will affect the taste, yes, but it will still work😊
Could the sweet potatoes be replaced by pumpkin by chance? Thanks!
Not for this one unfortunately. Sweet potatoes are much starchier, which you need to make the texture turn out right. Sorry!
Hi!! I’m finally trying this out …usually I would watch a ton of baking recipes but never try them out but this however caught my attention and ever since I saw them I was not able to get my mind of it. I immediately purchased the needed items and I can’t wait to try it out. I just have a question which I hope you can answer. When u said ‘ baked and mashed sweet potato ‘ how Long and what temp are we supposed to bake the sweet potato before adding it either the rest of the ingredients to make the batter ?? I would appreciate if you could answer this:) Thabk you so much for the awesome recipe by the way<3
It depends on the size of the potato, but usually bout 40-45 minutes at 425F is good😊 Hope you enjoy the brownies!
Thank you so so much. I can’t wait to try it out.
Hi Natalie,
I love the simplicity of ingredients for this recipe. I tried it & it turned out pretty much like pure fudge for me. I’m not a fan of fudge.
Do you know how I could make this less fudgy with a darker chocolate flavour. I used raw cacao but the flavour of the brownie still wasn’t deep enough for me it was quite mild just a subtle hint of chocolate.
Hope you can help!!
Ps I love your blog & youtube channel. Love how you make such nutritious treats.
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With how much sweet potato is in these, they are going to be quite fudgy no matter what. For a cakier brownie, maybe try one of these instead:
https://www.feastingonfruit.com/easy-vegan-fudge-brownies/
https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/
Thank you so much for your reply. They look amazing 😍 can’t wait to try! Once I finish eating this batch hehe
Thank you so much for this recipe. A whole batch of these is approximately 700 calories with an 80/10/10 split of carbs/fat/protein. Also, if anyone can eat more than 1/4 of a batch in a sitting they are a champ because these are SO filling. 100% RDA of fiber and a whole slew of vitamins and minerals. Really – thank you for this
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I am so happy you liked them Clint! And thanks for sharing the stats too😊
I can’t wait to try these! I only have packed dates (destoned and pressed together in blocks) – what weight would you recommend I use? They aren’t as juicy as medjool dates but hopefully they will work…fingers crossed! It would also be super helpful to have the weight of sweet potato/flours as I don’t have American cups here in the UK. Also I’m hoping that I can just use regular flour or flour made from barley oats as can’t tolerate normal oats unfortunately. All hints and tips very much appreciated!
P.S I’m also thinking about experimenting with carob powder in this recipe at some stage…wish me luck!
I’ve actually never seen or used those, but if you measure by weight it will be about 225-250g. Yes I know I love baking by weight too, but don’t have those included on my older recipes and haven’t had a chance to go back and update/measure all those yet. Regular flour will be fine here, and I imagine carob would be delicious too!
Hi! Would Japanese sweet potatoes work in this? Or do you recommend only using the orange-flesh ones
Sure, the japanese kind will work too!
These are amazing! They’re so fudgy, rich and easy to make. My second batch in one week is currently in the oven.
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YES!! Two batch in the same week is always a good sign🤗 So happy you are loving them, Debby!
These have become my very favourite brownie!! I love them, make them all the time and prefer them chilled. I use the purple skinned white potatoes, include all the dates and my go to glaze for these is 3T cocoa, 3 T peanut powder and 1/4 cup maple syrup to make a nice glossy spread. Just wanted to thank you as these are truly the best healthy brownie out there!!
Also I have soaked regular dates in very hot water and drained and used as I would the medjool. I just use more of them!
Wahoooo! That makes me so happy to hear🤗 And those sweet potatoes are my favorite kind, so I bet the brownies are extra delish with them. Mmm gotta try that pb glaze too, thanks for sharing!