These Sweet Potato & Chocolate Chip Blondies are the perfect allergy-friendly fall dessert — a treat that will satisfy everyone’s cravings.
Made with a mixture of coconut flour, cassava flour, and arrowroot powder, these blondies have a soft brownie-like texture with a richness provided by the pureed sweet potato. Plus, the dairy-free chocolate chips complement the sweet potato flavor perfectly.
If you are following the AIP diet elimination phase, the dairy-free chocolate chips can be easily swapped for carob chips.
My favorite dairy-free chocolate chips are the dark chocolate morsels from Enjoy Life.
RECOMMENDATIONS
- To reduce the amount of time to make the recipe, I used a no-sugar added sweet potato puree in a can from Farmers Market Foods. But of course pureeing sweet potato from scratch will work just as well.
- I have not tested this recipe with a chia or flax egg as a vegan option, but I expect this will taste great.
- Store the blondies in an air-tight sealed container. These can be left on the counter for a couple of days or in the fridge for 4-5 days. The blondies can be stored in the freezer for up to 3 months. Reheat before serving.
Sweet Potato & Chocolate Chip Blondies
These Sweet Potato & Chocolate Chip Blondies are the perfect allergy-friendly fall dessert — a treat that will satisfy everyone’s cravings. Diet Type: SFED, Paleo, AIP (modified)
Ingredients
- Dry Ingredients
- 1/2 cup coconut flour
- 1/2 cup arrowroot powder
- 1/4 cup cassava flour
- 1 tsp baking soda
- 1/2 tsp salt
- Wet Ingredients
- 1 cup pureed sweet potato
- 1/4 cup palm shortening
- 1/4 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Gelatin Egg
- 1 tbsp unflavored gelatin
- 1 tbsp lukewarm water
- 2 tbsp hot water
- 1/3 cup dairy-free dark chocolate chips
Directions
- Step 1 Preheat the oven to 400°F. Set aside an 8×8 or 9×9 square non-stick baking dish. Heat up water for the gelatin egg.
- Step 2 In a medium bowl, mix together the dry ingredients and set aside.
- Step 3 Add the sweet potato puree and palm shortening into a food processor or blender. Blend until the ingredients are well combined.
- Step 4 In a large bowl, mix together the sweet potato puree / palm shortening mixture with the maple syrup, coconut oil, and vanilla extract.
- Step 5 Gradually add the dry ingredients into the wet ingredients and combine well.
- Step 6 Make the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved.
- Step 7 Fold the gelatin egg and apple cider vinegar into the mixture. Make sure to not overmix.
- Step 8 Gently fold in the chocolate chips into the mixture.
- Step 9 Pour the mixture into the square non-stick baking dish. Use a spatula to spread the mixture evenly throughout the dish.
- Step 10 Place the baking dish into the oven. Bake for 30-35 minutes. Check around 25 minutes, testing with a toothpick.
- Step 11 Once done, remove from the oven and let cool for at least 15 minutes to set.
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