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Sweet Potato Blondie Bars

Ooey Gooey Fudgy Sweet Potato Blondie Bars… Make these for Friendsgiving, and you will never hear the end of it!

Easy Vegan Sweet Potato Blondie Bars

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.

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How To Make Healthy Sweet Potato Blondies

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!

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Blondie Batter Ingredients

Secretly Healthy Sweet Potato Brownies

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!)

Secretly Healthy Sweet Potato Blondie Bars

Also try these Sweet Potato Brownies

Pin it now to save for laterPin Recipe

Sweet Potato Blondie Bars

These sweet potato blondies are a great healthy dessert for Thanksgiving!
5/5 (6)
Total Time 28 minutes
Yield 9 - 15 blondies

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

For a recipe with more traditional ingredients, try these Chocolate Chip Pumpkin Bars.

Have you made this recipe?

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5/5 (6)

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Published on November 17, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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29 Comments

Leave a comment or reviewLeave a rating
  1. Gabriella Sweetman says

    im wondering if anyone has successfully reduced the amount of liquid sweetner in these and replaced with more sweet potato or something else?

  2. Sara says

    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!!

  3. Emmy says

    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. 🙂

  4. Melinda says

    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.

    • Melinda says

      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!

      • Jason Sanford says

        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)

  5. Olivia says

    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 🙂

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