You won’t catch me dead with typical gingerbread cookies filled with pesticide sprayed glutinous wheat and refined caustic sugars, but powerful spices like organic clove, ginger, cacao and nutmeg really deserve some spotlight.
These epic gingerbread sweet potato brownies are some of the best brownies I’ve ever made. With a base of roasted sweet potato and healthy fats like shredded coconut, Styrian pumpkin seeds and avocado, the fudginess and spices combine to make the most comforting, healthy and delicious snack, or even breakfast, ever. #chocolateforbreakfast
Not only are they packed with nutrients and decadent AF, they actually taste good. Yes, it’s possible.
These gingerbread sweet potato brownies are naturally sweetened with maple syrup, though you could use a few pitted medjool dates instead, or even no sweetener at all. The roasted sweet potato already has a natural sweetness (duh) that meshes really well with the gingerbread spices.
While making this recipe, I actually forgot to add the egg in somehow, but it worked out just fine. You can use a flax or chia egg if you prefer, and if you do opt for chicken or duck eggs, which I highly recommend, opt for ethically pasture raised from a farmer you trust.
These gingerbread sweet potato brownies are not complete without delicious raw cacao.
Cacao is basically the OG chocolate, and it’s actually nourishing for the body unlike the typical junk food chocolate. When sourcing cacao, it is important to seek out the raw, unprocessed form called cacao, and know the difference between beneficial raw cacao and the more common, processed cocoa which will confuse your body and create imbalances. Raw cacao can come in the form of beans, paste, nibs, or powder. I use the nibs and powder regularly in my herbal tonics, drinks, and baking. For these gingerbread sweet potato brownies, I’ve used the organic cacao powder by Wild Bloom Botanicals.
Wild Bloom Botanicals cacao powder
All of the offerings by Wild Bloom Botanicals are always ethically sourced and organic or wildcrafted (even better than organic).
Raw cacao has more nutrients than the processed version (cocoa). This superfood is high in iron, magnesium, calcium, antioxidants and much more. Use it for baking, hot chocolate, raw treats, oats, smoothies, and so much more.
- Organic, Vegan, Non GMO
- No Hidden Fillers
- Raw & Unprocessed
- Superfood Powder
Raw cacao is packed with nutrients and can be considered a healing superfood. It has more nutrients than the processed version (cocoa). It’s rich in iron, magnesium, calcium, antioxidants and much more. Cacao powder is made from beans that are fermented, roasted at low temps, then ground into a powder.
This superfood is known to open the heart, increase creativity, promote feelings of joy, promote feelings of love, and increase an overall sense of well-being.
The more commonly known Cocoa powder is a processed form that has been stripped of nutrients and often has been chemically sprayed. Cocoa powder comes from beans that are fermented, roasted, and subjected to much higher temperatures. Cocoa powder often has additives, preservatives, factory farmed dairy, seed oils, high fructose corn syrup, and man made flavours blended in as well (take a look at most of the chocolate sold in the average supermarket). We recommend using Raw Cacao Powder for optimum health benefits.
Ingredients: Raw cacao powder
Origin: Ethically sourced from Peru and certified organic
Ingredients you’ll need for these cosmic gingerbread sweet potato brownies
- Styrian pumpkin seeds
- Grass-fed collagen (click here to read tips on taking collagen)
- Medium sweet potato
- 1 ripe avocado
- Shredded, unsweetened coconut
- Coconut oil (virgin, cold pressed organic)
- Grass-fed collagen
- Wild Bloom Botanicals raw cacao powder
- Vanilla bean
- Ceylon cinnamon
- Ground ginger
- Aluminum-free baking soda
- Sea salt
- Maple syrup
- Black pepper
- Flax, chia, or pasture raised organic egg
- Adaptogens of your choice (I used dual extracted reishi powder)
How to make these cosmic gingerbread sweet potato brownies
Like with most things, there are truly no limits or restrictions when it comes to creating this recipe. Once you have the basic recipe down, don’t be afraid to go wild and make substitutes with whatever ingredients you have on hand! One of my favourite things in life is when a recipe becomes like second nature, effortlessly throwing it together before getting on with your day, using whatever you have.
One non-negotiable however is to thoroughly roast the heck out of the sweet potatoes before mixing them in with the brownie batter, then baking the brownies. This will help the sweet juices get released for a depth of flavour, and allows the potatoes to blend nicely with the batter in the food processor. Plus, no shredded raw sweet potato mess.
You can surely enjoy them fresh out of the oven, but I definitely prefer these brownies after they’ve been cooled in the refrigerator or freezer. This will truly help the brownies settle into fudgey, chewy goodness, and help the chocolate drizzle harden into a shell. The fudgey and crunchy textures are out of this world, and when paired with a cozy herbal tonic or matcha… *drool*.
I drizzled the cooled brownies with the most decadent homemade healthy chocolate sauce, but you can top the brownies however you like. Sprinkle some flaky sea salt, chopped nuts, dried flower petals from the garden, or even an organic white chocolate drizzle using coconut butter melted with cacao butter.
You might also like these recipes
- Raw cacao banana pie
- Vanilla hazelnut mocha with medicinal mushrooms
- The best ever no bake medicinal mushroom chocolate cake with avocado frosting
Thanks to Wild Bloom Botanicals for collaborating with me on this post. All thoughts and opinions are my own.
If you tried these cosmic gingerbread sweet potato brownies or any other recipe on this blog, let me know how you liked it by leaving a comment below. Be sure to follow along for more inspiration at Pinterest, Instagram and Facebook.
Cosmic Gingerbread Sweet Potato Brownies
- Unbleached, biodegradable If You Care parchment paper
- 8×8-10×10 inch brownie pan
- food processor
- 1 1/2 cups chopped organic sweet potato about 1 medium sweet potato
- 1 cup organic Styrian pumpkin seeds soaked in filtered water overnight, then drained
- 1/3 cup organic shredded unsweetened coconut
- 2/3 cup Wild Bloom Botanicals cacao powder
- 2 tsp organic ground ginger
- 2 tsp ground organic Ceylon cinnamon
- 1 tsp ground organic allspice
- 1 tsp ground organic nutmeg
- 1/2 tsp ground organic cloves
- 1/4 tsp organic ground black pepper
- 1 tsp aluminum-free bicarb soda
- 1 tsp sea salt
- 1 tbsp grass-fed collagen peptides optional
- 1/4 cup organic virgin cold pressed coconut oil, melted
- 1 ripe organic avocado
- 1 pasture raised egg or flax egg, or chia egg
- 1 tsp organic vanilla bean can substitute ground cardamom
- 1/3 cup organic maple syrup
- 1/4 cup virgin cold pressed organic coconut oil
- 1/4 cup Wild Bloom Botanicals cacao powder
- 1/4 cup organic maple syrup
- 1/4 tsp organic vanilla bean
- 1/8 tsp sea salt
- Preheat the oven to 400 F, then line the brownie pan with the parchment paper. This pan will be used for both roasting the sweet potato and the final brownies. Right away, chop up your sweet potato into rough disks, about 1 cm thick. Spread them out on the baking sheet and roast the sweet potato pieces until oozing, 30-35 minutes.
- While the sweet potatoes are roasting, prepare the rest of the ingredients. In a food processor, blend the dry ingredients into a fine crumble: Styrian pumpkin seeds, shredded coconut, cinnamon, nutmeg, ginger, clove, bicarb soda, sea salt and collagen. Add the wet ingredients to the dry crumble: coconut oil, avocado, egg, vanilla and maple syrup. Blend it all into a thick brownie batter. Set the food processor aside.
- Once the sweet potato chunks are well roasted, remove and let them cool to room temperature, 10-20 minutes. In the food processor, introduce the sweet potato and blend to combine evenly with the brownie batter. Keep the brownie pan lined with parchment paper intact to bake the brownie batter.
- The batter will be really thick so you'll have to spread it out in the pan. If you plan on making the chocolate drizzle, make sure to create some grooves on the top of the brownies for the drizzle to settle in the grooves when you pour it later.
- Bake the brownies at 400 F for 20 minutes. Remove and let cool. Serve warm if you like, but I HIGHLY recommend freezing them for best texture. Once brownies are cooled to room temperature, transfer the baking tray to the freezer to solidify for about 1 hour.
- Make the chocolate drizzle. In a small saucepan, combine the coconut oil, cacao powder, maple syrup, vanilla, and sea salt. Heat on medium-low and stir until melted down and combined. Remove and set aside.
- Once the brownies are solidified, remove the tray from the freezer and lift up the parchment paper to remove the brownies from the tray. Slice into even pieces to make about 16 bars. Drizzle the chocolate syrup over the brownies, ensuring it pools into the grooves you created. Since the brownies are chilled, the chocolate will solidify into a nice crunchy shell.
- For best taste and texture, refrigerate brownies overnight. Enjoy!
- Refrigerating or freezing the brownies overnight ensures the BEST taste/texture, though they’re perfectly fine fre$h out the oven.
- Chocolate drizzle is optional. Feel free to top the brownies with toasted chopped nuts such as macadamias, hazelnuts, or extra pumpkin seeds. Goji berries, dried flower petals from the garden, and cacao nibs are all fair game.