Description
Vegan sweet potato brownie bites with a soft, fudgy middle, rich cocoa flavor, and spooky candy eyes.
Ingredients
1 cup cooked and mashed sweet potato (about 240g)
1/3 cup smooth sunflower seed butter (about 80g)
1/4 cup pure maple syrup (60mL)
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder (about 45g)
1/2 cup oat flour, certified gluten-free if needed (about 50g)
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon, optional
1/3 cup dairy-free mini chocolate chips, optional
Vegan candy eyes, for decorating
Instructions
1. Heat the oven to 350°F (180°C). Grease a 12-cup mini muffin pan or line it with mini paper liners.
2. Stir the mashed sweet potato, sunflower seed butter, maple syrup, and vanilla until glossy.
3. Fold in cocoa, oat flour, baking soda, salt, and cinnamon just until no dry streaks remain. Fold in chocolate chips, if using. The batter should be thick and scoopable.
4. Divide the batter among the mini muffin wells, filling each nearly to the top. Smooth the tops with a damp spoon.
5. Bake for 12 to 16 minutes, until the edges are set and the centers no longer look wet. A tester should have moist crumbs, not raw batter.
6. Cool in the pan for 15 minutes. Decorate with candy eyes only after the brownie bites are completely cool.
Notes
Use plain sweet potato puree, not pie filling. For gluten-free brownie bites, use certified gluten-free oat flour and check labels on chocolate chips and candy eyes. Store fully cooled brownie bites in an airtight container for up to 2 days at room temperature, or refrigerate for a longer hold. Freeze in parchment-separated layers; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
Keywords: vegan brownie bites, sweet potato brownies, Halloween dessert