Ooey Gooey Fudgy Sweet Potato Blondie Bars… Make these for Friendsgiving, and you will never hear the end of it!
I know this because I made the secretly healthy blondies for Friensgiving last year, and people are still asking about them!
Everyone’s been asking when I will post the recipe, so here it FINALLY is.
Sorry it’s taken me so long to get the recipe up… but seriously, these are so good that they will absolutely have been worth the wait.
You Might Also Like: Overnight Oats – 15 NEW Recipes
The blondies can be all of the following:
Vegan
Oil Free
Gluten Free
Egg Free
Dairy Free
NO Refined Sugar
The addition of sweet potato in the recipe makes these bars unbelievably soft, fudgy, and delicious… even without any oil!
Trending Right Now: Keto Cookies – 5 Ingredients
The sweet potato blondie bars were adapted from my Black Bean Brownies.
Similarly to the brownies, these blondies can be whipped up simply by throwing everything into a food processor and blending until smooth.
You can use either canned or baked sweet potato (here’s How To Cook Sweet Potatoes) and chickpeas or white beans, such as great northern or cannellini.
To make the blondies gluten free or flourless, almond meal can be used instead of the flour.
Above – watch the video of how to make the blondie bars.
(I forgot the vanilla in the video. If you do that too, no worries, they will still come out just fine!)
Also try these Sweet Potato Brownies
Sweet Potato Blondie Bars
Ingredients
- 1/3 cup pureed or mashed sweet potato
- 1/4 cup almond butter, or allergy-friendly sub
- 1 1/2 cups cooked white beans or chickpeas, or 1 can
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- optional 1/2 cup chocolate chips
Instructions
- If using coconut flour in this recipe, use only 2 tbsp instead of 1/4 cup, because coconut flour is so absorbent.Preheat the oven to 350 F. Line or grease an 8x8 pan. Drain and rinse the beans very well. Process all ingredients except chocolate chips until completely smooth - Taste and texture will be much better in a food processor, but a blender can work if you must. Stir in the chips if using. Spread the batter into the pan, press a few chocolate chips into the top if desired, and bake on the center rack for 28 minutes. The bars will be warm and gooey when you take them out, and they firm up as they cool. For optimum freshness, I like to store these in the fridge.View Nutrition Facts
Notes
More Healthy Chocolate Recipes:
(Super EASY Recipe)
im wondering if anyone has successfully reduced the amount of liquid sweetner in these and replaced with more sweet potato or something else?
I brought this to a non-vegan Friendsgiving meal along with two pecan pies, one vegan, one not- and people came back for seconds of these bars, choosing them over pie!! I got tons of compliments on them and when I finally told everyone what they were made of and that the bars are vegan, they thought they were even more awesome! Thank you so much, Katie, for years of scrumptious, healthy desserts!!
I forgot to mention that I went a little wild with the cinnamon (with great results) and also added a healthy dose of Trader Joe’s pumpkin pie spice. Very much recommended!
Oh wow those look so delicious!
Way too liquidy (“gooey”). No texture at all, just mushy. It tastes great but don’t expect it will feel like eating blondie bars that typically have nice hardness on surface + soft middle. I’d rather recommend blending it all up and using as a cookie dip or something. 🙂
I liked these! Not necessarily a favorite, and not many people got seconds, but I loved the soft, gooey texture of the cookie bar! As for the title, would say that the beans are more of a main ingredient than the sweet potato.
Also, I think something weird is going on with the ratings on this recipe. It doesn’t seem to let me rate it, and I assume that’s happened to other people because there’s so few ratings. I would say 4 stars!
Hmm I’m not sure why it would be doing that and am sorry for the trouble. Katie’s site is going through a redesign/development project currently to fix up some coding issues and make the site more user-friendly and faster loading, so hopefully the rating glitch you encountered will be fixed with the update too when it switches over to a new rating plugin.
Jason (media relations)
I made these last night and there is no doubt in my mind that they would’ve turned out perfectly if I hadn’t accidentally switched the baking powder and baking soda amounts. It came out as a cake instead, still delicious! Great Recipe 🙂
Can you substitute pea protein for the flour or simply add it with addl liquid ie almond milk?
Can I sub oil or banana or applesauce for the nut butter (don’t want to use sunbutter or tahini)
Thank you!
These have a fudgy texture and are not cloyingly sweet. I used unsweetened cacao chips from Trader Joe’s, ground my own oat flour and used date syrup as the sweetener. I like how easy they were to make, blending the ingredients in a food processor and stirring in the chocolate chips. I gave up oil and sugar for Lent. These took care of my sweet tooth. Thank you for the recipe.
Great recipe. I followed it to a T except that I made them in the air fryer. 320 for 15 minutes in a 7” round metal pan that fit inside it. They are great a la mode! Thank you, this one’s definitely a keeper!
Any thoughts on how to make these without the beans?
I figure I can maybe sub the nutbutter for more sweet potato, (and maybe a little oil…), but not sure what / how to substitute the beans…
Thanks. 🙂