Content Magazine | Organic Skin care—

Deliciously Ella's Recipe For Sweet Potato Chocolate Brownies

Posted in Content Magazine | Organic Skin care


If you're a regular follower of #contentkitchen then you'll be all too familiar with mentions of one of our favourite healthy foodies Deliciously Ella, so when Raw Press revealed that they had partnered up with Deliciously Ella on their launch menu we knew we would be queuing up on opening day. We twisted some arms and managed to get a sneak preview of what will be instore for opening, just for you. The Deliciously Ella Sweet Potato Chocolate Brownies will be available on the launch menu - take a look, bake up a batch and give yourself a taste of what to expect from London's newest super food destination, Raw Press, opening August 11. Over to Ella.....

My sweet potato brownies have been the most popular recipe on my blog for the past year, so I wanted to share them with the Raw Press customers as everyone always loves them. I know it sounds strange to put vegetables into brownies, but the sweet potatoes do absolute wonders in this recipe to create an incredibly gooey, fudg y brownie. All the other ingredients are full of goodness too, it’s just dates, raw cacao powder, ground almonds and buckwheat flour plus a little maple syrup – so you can eat dessert and still feel amazing!

Deliciously Ella Sweet Potato Brownies


  • 2 medium to large sweet potatoes (600g)
  • 2/3 of a cup of ground almonds (80g)
  • 1/2 a cup of buckwheat or brown rice flour (100g)
  • 14 medjool dates
  • 5 tablespoons of raw cacao powder
  • 4 tablespoons of pure maple syrup
  • a pinch of salt

Method - (makes 12 brownies)

  • Start by pre-heating the oven to 180C. Then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
  • Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates. Blend until a smooth, creamy mix forms.
  • Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
  • Place the mix into a lined baking dish and cook for about twenty to thirty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes before cutting them into squares.