Sweet Potato Caramel Chocolate Chip Blondies (Vegan & Gluten-free)

Sweet Potato Caramel Chocolate Chip Blondies (Vegan & Gluten-free)

Sweet Potato Caramel Chocolate Chip Blondies. Vegan, gluten-free and oil-free and just 8 ingredients!

You knew this was coming. Get ready for a lot of sweet potato caramel creations. Sometimes, when I get an idea in my head for a recipe, I think it will be simple. Reality sets in and 8 or so attempts later, it finally is what I envisioned.

Geez, combining the sweet potato caramel into vegan sweet potato blondies, proved to be more challenging than I expected. Texture wise was the biggest challenge. Ultimately, the magic mix was combining sweet white rice flour and oat flour. All oat flour made them completely fall apart. However, 50/50 of both rice and oat flours resulted in a deliciously, moist, fudgy bar. Incredibly delicious.

The best part is that these blondies are just 8 ingredients, including the caramel recipe! They are vegan, gluten-free, oil-free and downright delicious!

Regular brown rice flour will not work here, you need the glutinous white "sticky rice" flour. I order mine from online but Asian stores carry it as well. It works better than any egg subsitute.

The inspiration for this recipe?? Thanks to you all for making my Sweet Potato Caramel one of my most popular recipes ever. Seeing everybody's amazing creations and uses with it on both Facebook and Instagram has been awesome. As I stated on Instagram, the ONLY thing better than my Sweet Potato Caramel is then baking sweet potato caramel into blondies and then drizzling more sweet potato caramel on top.

I really hope you all love these Vegan and Gluten-free Sweet Potato Caramel Chocolate Chip Blondies! Come back and leave me feedback on here. Each time you guys make a recipe of mine and leave me feedback, it makes my day. Also, tag me on Instagram @thevegan8 and make sure to use hashtag #thevegan8, so I don’t miss any notifications.

Sweet Potato Caramel Chocolate Chip Blondies

Yields 16

If you love sweet potatoes and you love caramel, then you will love these! The amazing vegetable becomes the most amazing caramel sauce and then the most amazing, fudgy and rich blondie. Drizzle extra caramel sauce on top for true sweet potato caramel bliss!

30 minCook Time

30 minTotal Time

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Ingredients

    Sweet Potato Caramel (This will make plenty for both the blondies and extra for drizzling)
  • 1 cup cooked/mashed sweet potato (You'll need 1 large potato)
  • 1 1/2 cups "lite" canned coconut milk
  • 1 cup coconut sugar (don't sub w/another sugar as this is what really enhances the caramel flavor)
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla
  • To make the blondies
  • 1 cup of the prepared sweet potato caramel
  • 3/4 cup + 2 tablespoons roasted creamy almond butter
  • 1/2 tablespoon vanilla
  • 1/2 cup oat flour
  • 1/2 cup sweet white "sticky rice" flour, not brown rice flour (I use Bob's Red Mill, but Asian stores carry a "glutinous" rice flour as well, just make sure the only ingredient is rice, no water)
  • 3/4 cup coconut sugar (crucial to the caramel flavor)
  • 1/4 teaspoon fine sea salt
  • 1/4-1/2 cup dairy-free chocolate chips
  • Note
  • I tested this recipe multiple times and have posted the best version above for both taste and texture, so please do not sub the flours. The white rice is essential as it gives both the fudgy texture, as well as a major binding ingredient. All oat flour will make the bars fall apart. I order my white rice online, but it can also be found at some grocery stores and in Asian markets labeled "glutinous". If you can't tolerate oats, you can try subbing with another flour, but honestly I cannot vouch for the taste/texture, as oats don't leave an aftertaste and they also help the bars to rise. Alternatively, if you aren't gluten-free, I think subbing just the oat flour with regular all purpose flour or white whole wheat flour would probably work. Let me know if you try it!

Instructions

  1. You will need to make the sweet potato caramel the day before so it can thicken overnight in the fridge. Then making the blondies comes together crazy quick in about 10 minutes prep.
  2. To make the caramel, roast the potato at 405 degrees for about an hour or until extremely tender, almost mushy. Let it cool for awhile and then peel the skin and mash completely with a fork. Measure out a cup of mashed potato, making sure it is full with no gaps and make sure to level off with your finger. Add it to a food processor.
  3. Add the coconut milk, coconut sugar and salt and process until completely smooth. Add to a pot and turn heat to medium-low. Once it comes to a boil, let it boil about 10 minutes untouched. This is a lot, so it needs to really cook to thicken up. After about 10 minutes (I set my timer) whisk really well and remove from the heat. Whisk in the vanilla and pour into a container to chill in the fridge overnight for 8 hours, it should be much thicker by then.
  4. For the blondies, preheat an oven to 350 degrees and spray an 8x8 square pan with nonstick spray (very important so they don't stick!) Then, simply combine only 1 cup of the prepared caramel, almond butter and vanilla into a large bowl and stir well. In a small bowl, combine the oat flour, rice flour, coconut sugar, salt and whisk. Stir in the chocolate chips. Add to the wet ingredients and stir until completely mixed.
  5. Pour into the prepared pan and spread out the batter evenly to the corners, it will be thick. Add extra chocolate chips on top if desired. Bake for 30 minutes, or until the top is shiny and firm and the edges have pulled away from the pan. Let completely cool before carefully cutting to ensure they don't fall apart, about an hour. Drizzle extra caramel all over the top (you will have plenty leftover). If you store them at room temp, they will stay fairly soft and in the fridge, they will become very firm and chewy. Either way works according to your preference. I store mine in the fridge and then let them sit at room temp for a little bit before eating one.
  6. For the ultimate restaurant style dessert, warm up a blondie, add a scoop of vanilla ice cream and drizzle warm caramel sauce on top. SO GOOD.

Notes

*Vegan, gluten-free, oil-free, soy-free

*This caramel recipe makes 1 1/2 cups, plenty for both the blondies and extra, which trust me, you will want!

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Of course, after you make the blondies, if you want to make this an over-the-top-restaurant-style dessert, add a scoop of java crunch vanilla ice cream on top and drizzle more caramel sauce on top! P.S. that ice cream is another new recipe coming as well and it is the bomb.

This sent me into complete euphoria.

44 Comments

  1. Brandi you are going to make me very overweight! These recipes are too good ;-)
    • brandi.doming@yahoo.com
      Haha! Sorry Cindy! But they won't make you fat if you don't eat the whole pan at once. I'm totally serious that one was more than satisfactory, of course with the ice cream, it was dangerously good, lol! ;)
  2. Holy moly Brandi! These look sweeeeeeeet! Caramel deliciousness :D I just put baked a sweet potato ready to make your muffins in the morning and then you start giving me more ideas!
    • brandi.doming@yahoo.com
      Thank you Emma!! Oh, yay!! I can't wait to hear what you think of the caramel...and the muffins, too, but the caramel is the magic!! :) The muffins are A LOT more healthy than these blondies, haha!
      • Hehe. I think the muffins are more my style but these would be stellar at a party! And how great is sweet rice flour? I use it in my GF banana caramel donuts and it really works a treat.
        • brandi.doming@yahoo.com
          Yes, I've used it on 3 recipes lately. I bought a bulk pack of 3 a couple of years ago that has been sitting in my freezer, so I'm finally getting around to using it, haha! It is wonderful for brownies/bars for that fudgy texture! A little goes a long way!
  3. These look delicious!!! Would you recommend an alternative to the almond butter? I am allergic to nuts. Thanks!!
    • brandi.doming@yahoo.com
      Hi Chelle! Yes, you could use sunbutter (ground up sunflower seeds). Have you ever tried that? I would just make sure it is very creamy and not too thick/stiff, so it gives the best texture result. Also, sunbutter can leave a pronounced taste, but if you like sunbutter, then you may not mind it. Let me know if you try it! Tahini is also another option, but I think that flavor may be too overpowering.
  4. Oh my, these look gorgeous! I still need to try your sweet potato caramel I will try it when I get back in October...and I do have sticky white rice flour ;) they are glutinous rice flour, right? Have a great September, Brandi!
    • brandi.doming@yahoo.com
      Yes, Rika! Yes, that's the right flour!! :) Thank you so much Rika!
  5. Brandi the blondies look divine! I love the caramel and that last photo is over the top!
    • brandi.doming@yahoo.com
      Thanks so much Suzanne, that was the best dessert ever!
  6. Because you're a recipe wizard and genius, we really need to collab on something, ASAP!
    • brandi.doming@yahoo.com
      Aww thanks girl! We definitely SHOULD!!!
  7. Your blondies are making me blush, they are so good looking ;) Love this! Cheers Choc Chip Uru
  8. I'm pretty sure it should be a requirement to top these babies with ice cream!
    • brandi.doming@yahoo.com
      YES!
  9. Brandi, these look so dense, rich, fudgy, gooey...everything a perfect brownie should be! That sweet potato caramel needs to be poured straight into my mouth. Love this!
    • brandi.doming@yahoo.com
      You'd love it Nancy, I swear! Thanks girl!
  10. OK I need to make this caramel already, it's too easy not to!! These look so good, but that last photo sold me.
    • brandi.doming@yahoo.com
      Haha thank you! Yes, you need to! Easy, fast and incredibly delicious!
  11. I would have never thought to mix a sweet potatoes and brownies. Great idea! I cannot wait to try :) Thx for sharing. xx Bianca http://thefriendlyfig.com/
    • brandi.doming@yahoo.com
      Thank you so much Bianca! Not only that, but sweet potato CARAMEL...such a deep flavor by adding the sweet potato caramel into the bars, as opposed to just sweet potatoes. :)
  12. Girl. Friend. Those look insanely delicious! I love the combo of sweet potato, caramel and chocolate. Holy yum! The pictures look so moist and flavorful too.
    • brandi.doming@yahoo.com
      Thanks so much Melanie!
  13. Oh my word. Sweet potato caramel? I'm not the world's biggest fan of blondies but SWEET POTATO CARAMEL?!? That's a genuinely genius idea:D I used to be a big caramel lover in my pre-vegan days. Since I don't eat as much sugar now I've been slow to make a vegan version, but this mouthwatering notion has pushed it several urgent notches higher on the to-try list - looks simply divine!
    • brandi.doming@yahoo.com
      Aww thanks so much Shonalika!! It really is completely divine and delicious...you definitely need to try it. I think it's been one of my most made recipes to date now! It's so easy too!
  14. These look fantastic! And yes, sweet potato caramel sounds heavenly! Loving the photos of the drizzle. MMMMM!!! Luci’s Morsels – fashion. food. frivolity.
    • brandi.doming@yahoo.com
      Thanks so much Luci! I appreciate that!
  15. Wow they look so amazingly delicious! Will have to give them a try for sure :-)
    • brandi.doming@yahoo.com
      Thank you so much Sandy! Please let me know when you do!
  16. I would love to make these but can't use any nut butters. Is there anything I could substitute? Thanks for your help.
    • brandi.doming@yahoo.com
      Yes, Patti I think sunbutter should work. You can purchase it at pretty much any grocery store and is nut-free. It tends to be thicker and drier than roasted creamy almond butter though, so your texture result may be a bit different. It also may taste somewhat like sunflower. If the batter is a tad too thick, add just a tiny bit of applesauce just until it is thick but spreadable, not too much applesauce. It may be a slightly different result, but should still be good. Let me know!
  17. I made these yummy blondies yesterday and they turned out perfect. so delicious so yummy. I followed your instructions very carefully since I am new to backing ;) I used 9x9" tray instead of 8x8" but this didn't make a big difference. an di laso added more chocolate chips:) In the instructions above on how to make the blondies, I could not find at what stage you add the coconut sugar so I added it with the caramal and the almond butter. I will definitely make them again and again. keep up the good work
    • brandi.doming@yahoo.com
      Wonderful!! I'm so happy to hear they were such a success for you and thank you so much for the feedback, I appreciate it! Sorry about that, I added the coconut sugar to the recipe now! Thank you! :)
  18. Hi, I must say these blondies are amazing!!! My whole family absolutely loved them. I messed up just a bit on the recipe and I did cut the sugar down, for family health reasons!!! Once again this will be my go to dessert for thanksgiving, well actually anytime!! Thank you so much Brandi for this recipe and all the others you share, I know I really appreciate it!!!
    • brandi.doming@yahoo.com
      Hi Malissa! I'm so thrilled to hear you and your whole family loved them so much! Thank you so much for the feedback and sharing your photo on Instagram!
  19. [...] Sweet Potato Caramel Chocolate Chip Blondies from the Vegan 8 [...]
  20. [...] if you really want to go all out…..serve it with my Sweet Potato Caramel Chocolate Chip Blondies and drizzle some of my caramel on top. Then it is the equivalent of what is served in restaurants, [...]
  21. When you say sweet potato you are referring to the orange variety? In Australia we have several different types/colours and the orange one we call Kumara. I'm not a fan of the flavour of these ones and wonder if they are the same as what is in the USA. Have you tried with other varieties? Also, I'm currently in Japan where they only have a purple skin with white/gray flesh variety that is very similar in texture and taste to sweet chestnuts but more on the dry side.
    • brandi.doming@yahoo.com
      Hi Marilene! I have only tried regular orange flesh sweet potatoes, so I'm not sure of the others you've mentioned. As long as they are sweet, I wouldn't worry too much about it, as it's cooked and then blended with other ingredients and sweetener which disguises and potato taste. Let me know if you make them!
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  23. These look absolutely gorgeous. I don't know if that caramel would make it to the brownies though -- I'd probably eat it all with a spoon as soon as it's ready! <3
    • brandi.doming@yahoo.com
      Haha! I agree Audrey...the caramel is truly to die for! Thank you so much!
  24. I've tried two different sweet potato caramel recipes and this is by far the best! It's easy make, few ingredients, produced a large amount of caramel and has amazing flavor. Thank you Vegan8! This has been a game changer for us.
  25. Hello, I've just made these blondies!!! They are super duper yummmm!!! I couldn't stop eating it! I think I ate half pan in one day! You're a genius!
    • brandi.doming@yahoo.com
      Half the pan, haha! I'm so glad you loved them so much! Thank you for the feedback, I truly appreciate it! xx
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