Sunday, 12 March 2017


It's the weekend, which means another day of baking and another delicious recipe is on the cards for my TID raw way feature. This time, I'm going for a baked-good variety that everyone enjoys, brownies, but obviously a healthy one. Using sweet potatoes in brownies may seem a little odd to you, but if you can get round the fact that you're putting veg with chocolate, this recipe is an absolute winner.

Baking with sweet potato is great as it has multi functions. This root veg acts a great substitute for eggs by binding everything together. Yet it can also sit in the place of flour and sugar, for natural sweetness, good carbs and stodge (you know that extra 'fudgey' texture).

Now, this recipe isn't mine unfortunately, but this weekend I decided to adapt an existing one (I will explain in more detail shortly). The basis of this recipe is created by someone we all will have heard of, +Deliciously Ella - and I personally love her. She has become a household name for raw baking and all things food, and her insta feed is drool-worthy. You can head to her recipe for Sweet Potato Brownies if you would like to know more info from behind the original recipe.

For my 'Deliciously Ellie' version, I have changed a few ingredients, altered the cooking time and jazzed up the presentation of Ella's original. Simply to make it more suited to my overall tastes, which you can also do yourself - this is what is so good about recipes! Also, I'm completely giving credit where credit is due as the basis of this recipe is incredible, so thank you Ella you genius. 

I will say, the icing recipe is my own creation and it's honestly the best and most moreish part - no joke. The icing is diverse as it doubles as a choc sauce for pancakes, which I will be making tomorrow. If you want to have a go at my version for my Sweet Potato Brownies, here's what you'll need and how to make them... (Note: I have highlighted the ingredients that have been changed or added from Ella's in bold. & my cooking method is completely different from the original).

Ingredients (makes 10)

500g sweet potatoes
15 medjool dates
4 tbsp of maple syrup
100g ground almonds
100g ground oats
2 tbsp melted coconut oil
6 tbsp cacao powder
3 tbsp hazelnuts 

2 tbsp coconut oil
1 tbsp almond butter
1 tbsp milk
1 tbsp cacao powder
1 tbsp nutella (guilty)


1. Preheat the oven to 180° then peel and chop the sweet potatoes into small chunks (about 1cm squares).
2. Steam the potatoes for 10-15 minutes until they are soft and falling apart.
3. While they are steaming, place the dates in a food processor/food grinder and blitz until fine.
4. Once the potatoes are finished, mash them up until they are completely pureed.
5. In a large mixing bowl add all the remaining ingredients together and mix.
6. Add the sweet potato and dates to the bowl and mix until a thick batter forms.
7. Line a baking tray/cake tin/whatever you have with parchment paper or butter - I used this heart shaped silicone tin I picked up in IKEA and it worked a treat.
8. Add the mixture and loosely spread it out so it's level. This means it will cook evenly all over.
9. Place in the oven for 35-40 minutes. Then leave to cool for 10 minutes once they are cooked through.

1. Make a bain marie (pan of boiling water with a bowl on the top) and add all the ingredients.
2. Heat gently and stir constantly until everything is combined, melted and looking shiny.
3. Put the mixture in the fridge for up to half an hour so the mixture firms up to an icing consistency (see picture and try not to dribble).



  1. Yum! I actually just did a post about brownies I made with black beans, and they turned out so great. I'm definitely going to try this!


    1. I've never heard of using black beans before - it sounds so unusual but amazing!!! Checking it out now! Xxx


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