Sweet Potato Chocolate Brownie

Its moistness is provided by the sweet potato and its sweetness by dates which is a toned down sweetness that will be released into your body slowly due to its fibre content and in good company of vitamins and minerals that don’t come with refined sugar.

IMG_20160121_151216436_HDR 16 Brownies or 32 small trianglesPreparation time: 20 minutes

Cooking time: 25-30 minutes



  • 240g Peeled and diced Sweet Potato
  • 125g Dried Dates
  • 125g Water
  • 100g Butter
  • 160g Gluten Free self-raising flour
  • 1tsp baking powder
  • 40g cocoa
  • 1 egg


Pre-heat oven to 180°C/350° F/gas mark 4

  1. Cook sweet potato and mash.
  2. Heat up dates in water to soften, add butter and let it melt.
  3. Use a stick blender to blend the dates, water and butter into a syrup combine with the mashed sweet potato.
  4. Add the flour and baking powder and egg.
  5. Beat into a loose cake mixture
  6. Transfer to a lined 20cm square tin.
  7. Bake for 25-30 minutes it should be set on the top but may still be gooey in the middle

Allow to cool in the tin and cut into 16 squares if you need more or for small people cut squares into triangles.

Serving suggestions: serve with berries and thick yoghurt.


Calculations based making 16 brownies:

Calories per brownie 130
Carbohydrate: 18.1g
Of which sugars 7.6 g
Protein: 1.8g
Fat 6.2g

For added Nutrition Just Make one change 

  • By replacing half the flour with ground almonds
  • Adding 50g chopped walnuts
  • Replace 30g of the flour with ground linseeds

These changes all increase protein, add good fats and reduce Glycaemic load.


This recipe is adapted from a recipe by Natasha Cornett and Vicki Edgson in their Honestly Healthy book which is a great vegetarian book looking at eating the ”Alkaline way.”