Makes 16 squares

For the brownies:

  • 350 grams sweet potato, peeled, cooked and pureed.
  • Five eggs
  • One tsp of Raw Organic Honey
  • One tsp Vanilla extract
  • 1/3 cup melted coconut oil
  • Half a cup of raw cacao powder.
  • Half a cup of coconut flour.
  • One tbs. cinnamon
  • One cup macadamia nuts roughly chopped.
  • For the frosting:
  • 100 grams pitted dates, soaked in boiling water for at least 10 mins, then drained
  • One avocado (yes avocado, makes it moose like)
  • One tsp vanilla extract
  • Quarter cup of almond milk
  • Two tsp of raw organic honey
  • Two tbs raw cacao powder


For the brownies: Preheat your oven to 180 degrees celsius. In a mix master (or food processor) mix the sweet potato and eggs until fluffy (this will be for around two minutes on high). Add the honey, coconut oil and vanilla and mix well. Sift the raw cacao powder, coconut flour and cinnamon into the mixture. On low speed, mix the batter until well combined. Add the macadamia nuts and stir well. In a lined slice tray (we used a square, 20cm x 20cm), pour the batter in and smooth the top evenly with a rubber spatula. Place into the oven for 15 minutes. Once cooked, allow to cool on a wire rack before spreading the frosting evenly on the top.

For the frosting: In a food processor mix the soaked (and drained) dates until a smooth paste forms. Add the flesh of the avocado and mix again until really smooth. Add the vanilla extract, almond milk and honey, whiz again until combined. Now to make it chocolatey! Sift in the raw cacao powder and mix until the mixture turns glossy and smooth. Make sure you leave some on the sides of the bowl (for your taste bud pleasure). Spread evenly onto the cooled brownie.

Cut the brownie into squares. We served ours with coconut yoghurt, fresh strawberries and toasted coconut.

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