Made with sweet potatoes, dates and almonds, these brownies have a much richer nutritional profile than other recipes and are great for boosting get-up-and-go. They are a good source of vitamin B6 and magnesium, both of which are required to help convert the food you eat into energy. In addition, a single serving provides more than 50 per of your vitamin A intake, which is good for skin, eyes and immune system, thanks to the high beta-carotene content of the potatoes. 


• 600g sweet potatoes, peeled and diced

• 80g ground almonds

• 100g brown rice flour

• 200g pitted medjool dates

• 4 tbsp raw cacao powder (or cocoa powder)

• 4 tbsp maple syrup

• ½ tsp ground cinnamon

• Pinch of sea salt


1. Preheat the oven to 180’C. Line the bottom and sides of a 20cm square cake tin with greaseproof paper.

2. Wrap the sweet potato chunks in tin foil and place on a baking tray. Pop them in the oven and bake for 20 minutes until soft.

3. Once the sweet potato is cooked, remove from the oven and allow to cool slightly before transferring to a food processor.

4. Add the dates and blitz to form a smooth paste.

5. Transfer the paste to a large mixing bowl and add the remaining ingredients, combining well.

6. Add the mixture to the lined cake tin and place in the oven to cook for 15-20 minutes. You can test if they are cooked by piercing with a knife and bringing it out dry.

7. Once cooked, remove the brownies from the oven and leave to cool completely in the pan before removing and slicing into squares.

Makes: 9

Nutrition per serving: 265 calories. 7g fat, 1.4g sat fat, 42.3g carbs, 22.7g sugar, 5.8g protein, 5.2g fibre, 0.2g salt

For more vegan recipes and information on supporting your health, visit our vegan advice hub.

Nothing beats a healthy, balanced diet to provide all the nutrients we need. But when this isn't possible, supplements can help. This article isn't intended to replace medical advice. Please consult your healthcare professional before trying supplements or herbal medicines.



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