A healthy alternative to your regular brownies.  These are made with no flour, using simply sweet potatoes, a healthy and nutritious ingredient which is naturally sweet.

Servings: 12 pieces


4 large sweet potatoes
1 jar of almond butter (approx 170g jar) – you can use smooth or crunchy depending on how you like your brownies
4 tbsp of cacao powder
2-4 tbsp of maple syrup (depending on how sweet the sweet potato is)
Pinch of salt
Almond milk if batter is too dry (approx 4-6 tbsp)


  1. Pre-heat the oven to 180C
  2. Wash the sweet potatoes, cut off the ends/hairy bits, put into a baking tray and bake in the oven for 45 minutes (until soft)
  3. Once the potatoes are baked, carefully remove the skin (DO NOT THROW AWAY) and empty the flesh into a bowl
  4. Add the almond butter to the potato and mix until well combined
  5. Add the salt and cacao powder
  6. Taste the potato and see if you need to add additional sweetener.  If you do then add the maple syrup at this stage
  7. Put the mixture in a greased baking tray and bake for between 30-50 minutes (ensure that if you put a toothpick in the brownie, it comes away clean)
  8. Optional:  You can add the following to enhance the flavour of your brownies:  Fresh raspberries (only a handful as you don’t want to make the mixture too wet however these are delicious), walnuts (1/2 cup) and/or vegan chocolate chips/chunks (1/2 cup)
  9. Once they have cooled down slightly, enjoy with a little coconut cream to compliment this treat.

**Note:  with the potato skins, put these on a flat baking tray and drizzle a little olive oil on them, sprinkle some salt, black pepper and smoked paprika/Italian herbs, rub them into the potatoes and bake in the oven for 20 minutes, checking on them so they don’t burn.  You are simply roasting/crisping them up as they are already cooked.



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