Sweet Potato and Raspberry Brownies

by: Healthy Chef Steph

Sweet Potato and Raspberry Brownies


(For the cake)

– 600g of sweet potato (boiled and softened)

– 14 medjool dates, pitted

– 100g powdered cashews or almonds (I used whole cashews and a food processor )

– 30g @creativenaturesuperfoods cacao powder

– 80g coconut flour

– 30g pea protein (optional. Can use more flour)

– 45g agave nectar


– 100g fresh raspberries (warmed, mashed and cooled)

– 150g Greek yoghurt

– 20g vanilla protein (optional)

– 20g Natvia or sweetener of choice


– Pre heat the oven to 170c.

– Blend together the pitted dates and sweet potato.

– In a seperate bowl mix all other ingredients before adding the sweet potato mixture.

– Mix well and transfer into a cake tray.

– Cook for 20-30 minutes.

– Mix all the ingredients for the frosting and leave in the fridge whilst the cake is cooking.

– When the cake has fully cooled, transfer to a plate and top with the frosting and fresh fruit of choice.