Sweet Potato Brownies with Raw Cacao Icing
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10 brownies
  • 600g sweet potato
  • 100g buckwheat flour
  • 80g ground almonds
  • 50g 70% dark chocolate chips (optional)
  • 100g chopped pecans (optional)
  • 15 medjool dates
  • 5 tbsp raw cacao
  • 3 tbsp maple syrup
  • Pinch of salt
  • 100g raspberries (optional) (to serve)
For the icing:
  • 200g sweet potato
  • ½ cup almond milk
  • 2 tbsp maple syrup
  • 2 tbsp raw cacao
  • 2 tsp vanilla extract
  1. Pre-heat the oven to 180°C.
  2. Peel the sweet potato (for both the brownies & the icing) & chop into chunks.
  3. Place the sweet potato chunks in a steamer until they are cooked & very soft (roughly 15 mins).
  4. Meanwhile, place the buckwheat flour, ground almonds, raw cacao, maple syrup & salt (and dark chocolate chips & chopped pecans if using) in a large mixing bowl.
  5. Pit the dates.
  6. Place the dates in a food processer and blend until a thick paste forms.
  7. Once the sweet potato is cooked & very soft, add it to the food processor and blend with the dates until a smooth mixture forms.
  8. Add the blended mixture to the mixing bowl & mix well with the dry ingredients.
  9. Line a baking tray with baking paper.
  10. Spread the combined mixture on to the lined baking tray & place it in the oven for 15-20 mins.
  11. (If making icing, place all of the ingredients in a food processor and blend until a smooth, creamy mixture forms. Place in a bowl in the fridge to chill).
  12. After 15-20 mins, check the brownie is cooked by piercing it with a fork and making sure the fork comes out clean.
  13. Place the brownie on a cooling rack & leave to cool completely.
  14. Once cooled, cut into squares.
  15. (Spread a dollop of icing on each square).
  16. Serve with fresh raspberries.
  17. Enjoy!
Recipe by Andrea's Passions at https://www.andreaspassions.com/recipes/sweet-potato-brownies-raw-cacao-icing/