I’ve made these raspberry chocolate brownies a few times recently and they always got down a treat. They’re not too sweet, lovely and gooey, and to top it all they have my favourite food combination of chocolate and raspberry. Inspired by the book Harry Eastwood’s Red Velvet Chocolate Heartache, using vegetables such as sweet potato, beetroot, courgette and carrot is something I love to do when baking. By adding the veg you don’t need the butter which is fab! Plus you get some extra goodness even in a treat.

So you can forget about feeling guilty for eating a piece of cake, here are some health benefits instead. Sweet potatoes have a lovely natural sweetness, they are rich in fibre great for the digestive system and high in beta carotene which is converted to vitamin A by our body and great for healthy skin, good vision and the immune system. Dates are a fantastic natural sweetener which also contain a wealth of minerals such as calcium, phosphorus and magnesium which work together to build strong bones. Raw cacao is a truly powerful superfood which has more antioxidant flavonoids than blueberries, red wine and green teas, making it a hugely beneficial food for the cardiovascular system. By increasing levels of specific neurotransmitters in our brains, such as serotonin, endorphins and anandamide cacao can help promote a positive outlook, lift our spirits and promote relaxation. Additionally, pure, raw cacao has extraordinary potential for helping to support weight loss which is quite the opposite from the everyday milk chocolate bar!

Healthy Chocolate Brownies

Healthy Chocolate Brownies

Raspberry Chocolate Brownies


110g ground almonds
pinch himalayan salt
1 cup cooked and mashed sweet potato {2 medium sized sweet potatoes}
1/4 cup raw cacao powder
12 medjool dates
2 tbsp maple syrup
2 generous tbsp almond butter
1tbsp coconut oil
1/3 cup frozen raspberries

Firstly soak the dates and make sure the stones have been removed 2-3 hours before.

Heat the oven at 180, and grease and line a baking tin.

Peal and steam or boil the sweet potatoes. While they are cooking in a food processor wizz up the dates, coconut oil, almond butter and maple syrup. Once the potatoes are soft, run some cold water over them and add to the food processor and mix with the other ingredients.

Add the dry ingredients to a bowl and add the wet mixture mixing well. Add the raspberries and mix through.

Scoop into the prepared tin and bake for 30 min until cracks appear on top.

Remove from the oven and let cool, they are gorgeous warm too. You can sprinkle some cacao and ground almonds on top to make them look pretty.