• 1/2 c. creamy almond butter, salted
  • 1 c. mashed cooked sweet potato
  • 1/4 c. blackstrap molasses
  • 1/4 c. maple syrup or Lakanto Monk fruit syrup
  • 2 large organic eggs
  • 1 t. baking soda
  • 1/2 t. sea salt or Himalayan pink salt
  • 1 T. cinnamon
  • 2 t. ground ginger
  • 1/4 t. nutmeg


  1. Preheat oven to 325 degrees.
  2. Grease an 8×8-inch glass baking dish with coconut oil.
  3. Place all ingredients into a food processor fitted with the “s” blade and process until smooth and combined. You can also use a handheld mixer but the food processor is easier and creates a smoother batter.
    Pour batter into baking dish and bake for about 35 minutes or until almost set. Cool and slice.
  4. Gingerbread might be a little fragile when hot out of the oven, but will firm up once cooled.

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