Spiced Chocolate & Sweet Potato Brownies

Brownies Cut
David Loftus
  • Yield: 16 servings

These gluten-free brownies from Nourish: Mind, Body & Soul can be eaten just as they are for a delicious snack, or they can be plated for a special dessert and served with a spoonful of crème fraîche, a dusting of raw cacao powder, and perhaps a few fresh raspberries.


3medium sweet potatoes
12 fresh medjool dates, pitted
3/4cup ground almonds
2/3cup buckwheat flour
3tablespoons raw cacao nibs
1/4cup raw cacao powder, plus extra to serve
3tablespoons honey
Zest of 1 orange
1/2teaspoon ground cinnamon


Preheat the oven to 350°F and line a 9 x 13-in brownie pan or baking dish. Peel your sweet potatoes, put them into a steamer, and steam for about 18–20 minutes or 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 pan and cook for about 20 minutes. Remove from the oven and let cool a little before dusting with raw cacao powder, cutting, and serving.

Reprinted with permission from Nourish by Amber Rose, Sadie Frost and Holly Davidson (Kyle Books, 2015).