Grain-free Avocado Sweet Potato Brownie Bites

Today we’re sharing our favorite ooey-gooey, fudgy, chocolatey brownie bite recipe! Best of all, this recipe includes some true power foods that aren’t typically found in brownies: avocado and sweet potato (or pumpkin).

These grain-free Sweet Potato Avocado Brownie Bites make the perfect ending to your or your child’s packed lunch once or twice week.  We say once or twice a week because even though these are a healthier treat….they’re still a treat – so moderation is important because we wouldn’t want you to develop a habit of having a treat after every.single.meal. This is a freezer-friendly recipe, so we recommend portioning out two or three brownie bites and freeze them in individual snack baggies for easy grab-and-go lunch box additions.

As The Real Food RDs we do enjoy treats every once in awhile. In fact, we encourage them as long as you exercise some self-control and practice portion control. We never want you to feel restricted though, as that can lead to a poor relationship with food.  In addition, we like to take a sugar-loaded dessert made with unhealthy oils and refined flours and re-create them so that they are nourishing and provide the body with some good too, while still tasting delicious. You’re going to love these brownie bites!

Grain-free Avocado Sweet Potato Brownie Bites

Sweet Potato Avocado Brownie Bites

An ooey-gooey fudgy brownie bite filled with healthy fats and chocolaty goodness. Need we say more? You’ll never know this recipe includes avocado and sweet potato!


  • ½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
  • 1 small avocado
  • 2 whole eggs
  • 1/4 cup honey
  • 2 Tbsp. coconut oil, melted
  • 3 Tbsp. coconut flour
  • 1/3 cup raw cocoa powder
  • 1 ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 1/3 cup Enjoy Life Mini Chocolate Chips
  • ¼ cup walnuts, chopped* (optional)


  1. Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicon liners work great) or grease with oil.
  2. Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
  3. Blend the ingredients just until smooth.
  4. Fold in ¼ cup chocolate chips and optional walnuts.
  5. Fill each muffin well with batter. Top with remaining mini-chocolate chips.
  6. Bake in oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.


*Omit walnuts for Nut-free
**Store in a covered container in the refrigerator for up to 1 week or package 2-3 together and store in the freezer.


  • CALORIES: 70
  • SUGAR: 6G
  • SODIUM: 115MG
  • FAT: 4G
  • FIBER: 1G

Find complete recipe here

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