Recipe: Spiced chocolate & sweet potato brownies


These gluten-free brownies can be eaten just as they are for a delicious afternoon tea or snack, or they can be plated for a special dessert and served with a spoonful of crème fraîche, a dusting of raw cocoa powder and perhaps a few fresh raspberries.

✦ Preheat the oven to 180°C/gas 4 and line a 10 x 20cm brownie tin or baking dish.

✦ Peel your sweet potatoes, put them into a steamer and steam for about 18–20 minutes, until completely soft. Remove them from the steamer and transfer to
a food processor along with the pitted dates and blend. ✦ Mix the remaining ingredients in a large bowl, then add the sweet potato and date mixture to the bowl and fold everything together.

✦ Spoon the mixture into the lined tin and cook for about 20 minutes. Remove from the oven and allow to cool a little before dusting with raw cacao powder, cutting and serving.

Recipe courtesy of Nourish: Mind, Body & Soul: Mind, Body & Soul

Makes 16
3 medium sweet potatoes

12 fresh Medjool dates, pitted

70g ground almonds

75g buckwheat flour

3 tbsps raw cocoa nibs

4 tbsps raw cocoa

3 tbsps honey

Zest of 1 orange

1⁄2 tsp ground cinnamon


A dusting of raw cocoa powder

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