Sweet Potato Brownies

If asked what my favourite foods in the world were the list would be: sweet potatoes, dates, cacao, raw brownies and avocado. So it seems only natural to try and combine at least four of the five in some way to create something insanely awesomely, which is exactly what I did in these sweet potato brownies. I have to admit that when I made these I was beyond excited, like really way too over excited. I was jumping around a lot, making a lot of ‘mmmmm… delicious… wow… these are outrageous… can you believe it’ type noises! Anyway I was so excited that I told everyone that would listen about my new creation – but the response was a little mixed, most people seemed to think the idea of making dessert from a vegetable was too bizarre and maybe I’d taken my healthy baking a step too far! But I absolutely promise you that I haven’t and that you will adore these, it is impossible not to. They are the sweetest, gooiest, softest, most moist, chocolatey brownies ever. And even better they make you feel incredible as guess what they only contain six totally natural, totally unrefined, absolutely healthy ingredients! Sweet potatoes, almonds, buckwheat, dates, raw cacao and a little agave. How crazy is that! The mixture is also so heavenly that you will want to eat the whole thing with a spoon, seriously – just the mix of pureed sweet potatoes and dates is enough to send you straight to food heaven. It is unreal. Licking the bowl is also one of the highlights of being vegan as you don’t have to worry about getting sick from the raw eggs! Anyway I am so head over heels in love with this recipe and have so many plans right now for this mix of ingredients – they’ll be sweet potato muffins, scones, cakes and pancakes coming your way very soon!

Just because these taste insanely sweet and decadent doesn’t mean they’re not loaded with goodness though. Sweet potatoes are incredible: they’s bursting with nutritional goodness with all their antioxidants, and their anti-inflammatory properties, as well as being awesome blood sugar-regulators. Each cup contains an almost unrivaled amount of  vitamin A, with more than four times your daily need of this antioxidant boosting vitamin, which is essential for strengthening your body’s immunity against infection. Their bright colour also doses you up on anti-inflammatories which have been shown to reduce inflammation on the brain and nerve tissue. Each serving also contains lots of wonderful fibre, which gives each brownies a  ‘slow burning’ quality, meaning their energy is used up much more slowly than low-fibre carbohydrates – like normal brownies, so you’ll be fuller, more energised and more satisfied for way longer! So if you needed an excuse to eat brownies then here it is! They’re healthy! Don’t forget that raw cacao is also a superfood as it is such an insanely rich source of antioxidants, one of the best in the world, as well as being packed with a number of other beneficial nutrients: manganese, which helps oxygenate the blood; magnesium, which helps maintain healthy bodily nerves, muscles and bones; and sulphur, which builds strong nails and hair, and promotes beautiful skin.

Makes 10 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

- 4 tablespoons of raw cacao

- 3 tablespoons of pure maple syrup

- a pinch of salt

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 – this will form one of the sweetest, creamiest, most delicious mixes ever!

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about twenty 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 – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!

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  • http://rokderm.com ROKderm

    Oh my! I’ll be sure to test these out ASAP!

    • http://ellawoodward.wordpress.com Ella Woodward

      Can’t wait to hear what you think of them! :)

      • Isa

        Can I use Oat flour instead??

        • http://ellawoodward.wordpress.com Ella Woodward

          Hi! I haven’t tried it with oat flavour so can’t say 100% that it will be the same, but I can’t think of any reason why it wouldn’t work as the consistency of oat flavour is very similar to almond flour so I think it would be great! Excited to hear how it is when you try it :)

          • Abigail

            Hi, I really want to try these and am wondering I can use quinoa flour. I know that it is impossible for you to say whether each type of flour will work or not, but just wondered if you’d be able to offer any insight – maybe having more experience with quinoa flour? Mine is limited. Thank you and love the website!

          • ellawoodward

            Sadly quinoa flour isn’t ideal in these, it has a savoury flavour and a rougher texture that doesn’t work as well as buckwheat or brown rice flour x

          • Tina

            Hey Ella, just wondering if I could use coconut flour instead of buckwheat flour?

            Cheers Tina

          • ellawoodward

            Hi Tina,
            I haven’t actually tried so I am not sure how they would turn out. I am sure you can substitute but you may need to check online for converting the quantities.
            Ella x

          • Melisaa

            Hi Ella, I’m curious if I can use a natural sweetener like liquid stevia instead of maple syrup, love your amazing recipes by the way!

          • ellawoodward

            The maple syrup is sticky and helps bind the mixture together so I would recommend sticking to it if you can

          • Melisaa

            Thanks a lot! I made the effort to go get the maple syrup and made them today. They turned out great!! Still can’t convince anyone they’re full of veggies haha

      • Marie Cudennec

        So amazingly delicious made them on Friday night funnily enough! Thank you for constantly providing inspiration to help people realise that eating healthily is also incredibly delicious!!

        • ellawoodward

          Thank you Marie! xxx

      • Iara

        Is buckwheat gluten free friendly? Also I am allergic to nuts so will the recipie still work with out them or can I substitute ground sunflower seeds?

        • ellawoodward

          Yes buckwheat, despite it’s really confusing name is totally gluten free! And ground sunflower seeds are perfect instead of almonds!

          • Casey

            Hi Ella, I also have a nut allergy but I’m not a huge sunflower seed fan. Are there any other substitute for the almonds?

          • ellawoodward

            Hi Casey,
            You could add a little extra flour although this will make them slightly more dense.
            Ella x

      • Jackie

        Is there a difference between ground almonds and almond flour? I have a great bulk foods store nearby that has many different flours.

        • ellawoodward

          They’re the same, almond flour may be a little smoother but basically identical!

      • Rez

        Hi Ella! I really want to make these and finally have all the ingredients! BUT…. do the sweet potato have to be the orange flesh or can white be used? My husband got white flesh ones but from the video I see you used the orange ones. Sorry if you have already answered this question! Thank you, Rez x

        • ellawoodward

          I think they have to be orange sadly as the white ones have a more floury texture and aren’t as sweet! x

          • Rez

            Thank you for the response. I think it is amazing you take the time to respond to as many of us as you can! Keep up the hard and great work you are doing!
            x R

      • michelle barnes

        I really want to make these for my boys first birthday party but am worried about getting them wrong without a weight / cup measurement for the sweet potato cos they vary so much in size depending where you shop. Can anyone advise please?

        • ellawoodward

          About 600g should work fine

      • Elspeth

        Would it be ok to leave out the maple syrup?

        • ellawoodward

          It really helps to stick it together (as do the dates) but you can try!

    • Carol

      Not sure how to post without replying to the first post. Sorry.
      I made these today but my batter was way thicker. I assume it is because my potatoes may have been bigger. The difference in sizes is huge when you buy them so maybe also giving the amount in cups would be helpful?
      They are in the oven so I will report back when they are cooled and I get to sample.
      Just found your website last night and I am elated!

    • Noi Barda

      HEY THESE LOOK BEYOND AMAZING! Just question can I use whole wheat flour and just regular cacao???

      • ellawoodward

        I haven’t cooked with whole wheat so I’m not totally sure, but yes I think so. Regular cocoa will work but you’ll need much more than raw cacao as raw cacao is much stronger!

  • Alise Crossick

    It looks delicious. What can I do instead of raw cacao? I live inArgentina and you can’t get that here. Thanks. Alise.

    Sent from my iPad

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Alise. If you don’t have any cacao then it’s not a problem, you can just use cocoa powder – it doesn’t have all the same health benefits but the taste won’t be altered, you will need to add more of it though as the flavour isn’t as strong. I would guess more like 1/3 of a cup but you’ll need to add it slowly and experiment until it tastes perfect! Hope that helps :)

  • http://theveganchickpea.com Caitlin

    these look so delicious, ella! sweet potato is one of my all time favorite foods, too and making them into healthy brownie treats is such a great idea!

    • http://ellawoodward.wordpress.com Ella Woodward

      Thanks Caitlin! Honestly it’s really insanely incredible, if you love sweet potatoes then you’ll go crazy for them! I’m excited to hear what you think once you’ve tried them :)

  • Cathy Nixon

    I’m away to buy some raw caco….Sound amazing!

    • http://ellawoodward.wordpress.com Ella Woodward

      That’s awesome Cathy! Can’t wait to hear what you think :) Happy baking!

  • Lynn

    Sound great, will try this soon

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank Lynn! Looking forward to hearing what you think once you’ve made them! Enjoy!

      • Lynn

        Lovely, my husband loved them. My young daughters weren’t too keen, one said they needed to be more chocolate, so next time I might try adding some more cacao :)

        Thanks Ella, great recipe x

        • http://ellawoodward.wordpress.com Ella Woodward

          Thank you Lynn, I’m so glad that you and your husband loved them. I hope you can convince your daughters too next time, more chocolate sounds like a great way forward! :)

  • http://rominalifehappens.wordpress.com rominalifehappens

    Can Stevia be used instead of the agave? Thanks.

    • http://ellawoodward.wordpress.com Ella Woodward

      I don’t see why not, I don’t cook with stevia so I can’t say one hundred percent but I’m very sure that it would – liquid stevia would I’m sure do exactly the same thing. I’d love to know how it goes with it, good luck! :)

  • Anita

    Ella, what size baking dish did you use? Thanks.

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Anita. I used a square tray which is roughly 8×8 inches. Hope that helps!

  • http://ellawoodward.wordpress.com Ella Woodward
  • http://www.aclb.co.uk Anna Clare

    Where can I buy raw cacao?? Thank you.

  • Arina

    This blog is brilliantly good. Just made the brownies, used hemp protein powder instead of ground almonds as I didnt have any, but still amazingly delicious and healthy. Thank you for the amazing recipes!

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Arina. Thank you so much! I’m so glad that you love the recipes and that your brownies were such a success – I love the idea of using hemp protein powder in them too, I’ll have to try that – thank you for sharing :)

  • Kirk

    Did you use the regular orange sweet potatoes?

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi. Yes I just use regular orange ones, I don’t think the white/purple ones would be sweet enough, but the orange ones work so perfectly! Hope that helps!

  • Shoba

    Hi Ella.

    A brownie recipe thats no butter, no oil, no baking soda or baking powder, with almonds and sweet potatoes??? holy cow! Does the sweet potatoes act as an egg substitute? That sounds super interesting…I have some steamed sweet potatoes. I am gonna use apf as i dont have buckwheat flour!!! Double wow!

    Shobha

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Shobha! I know the recipe list sounds crazy but it really does work, and yes the sweet potatoes are so sticky when they’re pureed that they work perfectly as an egg replacement. I can’t wait to hear what you think once you’ve tried them! :)

  • Mhairi

    What could I use in place of the ground almonds?

    • http://ellawoodward.wordpress.com Ella Woodward

      Is it just almonds that you don’t eat or all nuts? If it’s just almonds then any ground nut will work perfectly – I think hazelnuts of pecans would taste particularly good here! Just place the nuts in a food processor and blend for a minute or two until a flour forms. Hope that helps!

      • Simone

        Hi Ella,
        do you peel the almonds before making the almond flour?

        • ellawoodward

          Hi Simone. No don’t worry to peel them, they’re great just how they are :)

  • Mara Rojas

    Hey Ella,

    I really love your blog. I’m currently on a anti-candida diet and I can’t eat dried fruits. What do you recommend as a replacement for the dades? Can I use carobe powder instead of cacao?

    Mara

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Mara. Thank you so much, I’m so glad that you love the blog :) I’m assuming that since you’re on the anti-candida diet you’re not eating any sweeteners like pure maple syrup either, so I would say that really over ripe banana would be the best thing here instead of the dates and I’m sure that carob powder would work perfectly too. Let me know how you get on! :)

  • http://www.BollywoodBlonde.com @BollywoodBlonde

    I can’t wait to test these on the kiddo’s! :)

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you! I can’t wait to hear how they like them! :)

  • http://www.lifeologia.com Ella @ Lifeologia

    Sweet potatoes? No kidding!?

    They sound and must taste amazing! ;)

    xo

    ella

    • http://ellawoodward.wordpress.com Ella Woodward

      I are incredible, I’m sure you would love them too! Hope you’re having a lovely weekend :) xx

  • http://gravatar.com/chemfoodie chemfoodie

    I’m making these right now! The batter is fantastic (and no egg so no worries about getting sick! yay!) so I know the final product can only be even better :)

    I love your blog so much! I’m easing my way from vegetarianism (6 months in) to veganism and also trying to cut processed sugar, and your blog is making it so easy to feel like I’m not missing out on anything! :)

    • http://ellawoodward.wordpress.com Ella Woodward

      I know, the batter is too incredible and so addictive! I hope you loved the final outcome just as much. I’m really happy to hear that my blog is helping your journey to veganism and away from processed sugar – I really find that with all these delicious treats I don’t miss anything from my old diet so I hope you find its the same for you :)

  • Rachel B

    Question: can you substitute sugar or honey for the agave syrup if you don’t have any? Thanks !

    • Mila Ocampo

      I didn’t bother adding agave syrup as the date and sweet potato combination is already too sweet for me.

  • Miriam

    These are really delicious, they taste very chocolatey, squidgey and indulgent but you know they’re actually not bad for you! My whole family really enjoyed them…won’t be making regular brownies for a while! Thanks Ella! x

    • http://ellawoodward.wordpress.com Ella Woodward

      I’m so glad to hear that! It’s awesome that everyone loved them and that they’re replacing normal brownies for you all! :)

  • http://gravatar.com/amarguerite Amelie

    Ella, your blog is deliciously passionate! l’m attempting this recipe as I write this, your right, the batter is irresistible! The brownies have been in the oven for 35 min now and my fork is coming out moist and sticky, any thoughts on when is best to take them out? <3

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Amelia. I’m so sorry I couldn’t reply while you were making the brownies! How did they turn out? They firm up a lot once they’re out the oven and left to cool for 20 mins – I hope this happened to yours? Glad you loved the batter so much though anyway! :)

  • Kathy

    These look amazing!! Making them now…. Had to improvise. Used organic honey instead of agave and LSA mix instead of pure almond. Can’t wait to try them!!!

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you so much Kathy! I hope you loved them :)

  • http://oliwias.wordpress.com oliviaalm

    How many grams of sweetpotato did you use? I had about 750 g (one potato) and the brownie never got firm as a brownie, more like a firmer chocolate pudding. Used regular dates not medjool and almond flour. Thats like ground almonds right??

    Really delicious with fat whipped cream ;) !

    • http://ellawoodward.wordpress.com Ella Woodward

      I have to be honest and admit that I never measure the grams! I will next time I make them to help everyone out. Mine set a lot whilst they were cooling for about an hour after I took them out the oven. I’m so glad that you loved them anyway though, even if the texture wasn’t perfect :) Oh and yep almond flour is the same as ground almonds

  • http://www.facebook.com/tony.alfredsson Tony Alfredsson

    I used 500g sweet potato and they turned out perfect, great recipe Ella!

    And yeah, if you could put in grams for future recipes that would be awesome.

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you for letting me know that Tony, I’ll be sure to start adding grams to my recipes :)

      • Sarah Aitken

        Thanks – I was going to ask this too. I often guestimate with most my cooking and don’t measure a lot but for something new like this I get a bit nervous that my guestimating will be off and I’ll ruin it!

    • Amanda

      Thanks, Tony! I just stumbled on this blog and wanted to try the brownies but will use canned sweet potato and was wondering how many grams to use.

  • http://gravatar.com/chemfoodie chemfoodie

    I made these a few weeks ago (SO good!) and froze half of them. I pulled out the frozen ones today and I just thought I’d let you know that they freeze and thaw very well :)

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you for letting me know that :) If I ever manage to keep half the mix without eating it I’ll try it! :)

  • Mila Ocampo

    Thank you very much for this recipe. I tried it and it was a success! I tried the Paleo sweet potato recipe last week and I didn’t like it so I researched for another recipe and came across yours. I’m glad I did because not only is yours healthier, less calories and gluten-free, It’s easier to make and a lot less ingredients. But since I didn’t have buckwheat flour, I used oat flour instead. I also didn’t see the need to add the agave syrup because when I tasted the sweet potato and date combination, it already tasted too sweet for me so I didn’t bother. Thanks again and am glad I found your website.

    • http://ellawoodward.wordpress.com Ella Woodward

      I’m so glad that you had such success with this recipe – I often make mine without the agave too, as I totally agree that the sweet potato/date combination is so amazingly sweet that it doesn’t always need it. Awesome to know that it works with oat flour too as I hand’t tried that – thank you! :)

  • Claire mackintosh

    These are lush.. And yeah my potatoes weighed 520g and had no problem.. The mix is lovely , though was hard to spread in the tin , and I used a round sandwich tin about 6-8 inch one x thanks Ella, love you blog

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you so much Claire! I’m so glad that you love both the blog and this recipe :)

  • jess

    are potato sizes different in different countries? because i bought two sweet potatoes and they ended up being about 500g each, haha, i might have to double the recipe!

    • http://ellawoodward.wordpress.com Ella Woodward

      Sweet potatoes vary hugely in size, some are gigantic and others are baby – I think that’s the same in every country! Doubling the recipe is always awesome though as you get twice as much deliciousness and these freeze well so you can store them for another time :)

  • http://gravatar.com/celinemarrec Vibrant Living

    Hi Ella, could you use maple syrup instead of agave? Would it work the same?

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi! Yes Maple syrup would be equally awesome in these! :)

  • http://sophiesfoodiefiles.wordpress.com Sophie33

    I made these beauties yesterday & loved every bit of them: so good, so amazing too! :) MMMMMMMMMMMMMMMMMMMM!

    • http://ellawoodward.wordpress.com Ella Woodward

      That’s awesome, so happy to hear that! :)

  • JJ

    Hi Ella,

    I made these and they tasted delicious but were still quite sticky when i took them out the oven. i used spelt flour instead of almond flour as i couldn’t find any. do you think that’s why?

    such a clever idea though…so so yummy and moreish!

  • Lucy

    DELICIOUS! Just made them, had a deeper loaf tin so more of a cake but really delicous and definitely hits the spot when craving something sweet! where did you learn to cook/ design recipes so well? x x x

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you so much! I’m so glad that you loved them so much, I bet they would make the most awesome cake too! I actually learnt all the cooking on my own once I had to change my diet, I had never really cooked before but now I’m so obsessed so I experiment a lot and somehow great things appear out of my experiments! :)

  • Olivia

    Hi Ella,

    all of your food looks absolutely incredible and I would love to start making changes to my lifestyle, but a lot of the ingredients, especially the raw and powdered ingredients are a liiiiitle bit expensive! I was wondering if you had any student-friendly recipes or anywhere to get the ingredients cheaply?

    Thank you!

    • http://ellawoodward.wordpress.com Ella Woodward

      Hey! Thank you so much, I’m so glad you love the look of everything! I totally agree that the raw and powdered ingredients aren’t always super cheap! My advice would be always try and eat in season when possible, things like a bag of carrots for example are just a pound when they’re in season. When it comes to berries for smoothies etc buy frozen ones, they’re so much cheaper! And then you don’t need to buy all the powders etc, but the best one to have is raw cacao and whilst a bag of that can seem pricey it lasts forever – I use it all the time and it still takes me about 6 months to get through a bag! Also I’m not sure if you’re in the UK but if you are then places like Holland and Barrett have sales all the time, their penny sales are awesome for stocking up! Hope that helps! :)

  • Karyn

    Absolutely LOVE the sound of this recipe. May I suggest though that rather than peel and boil the sweet potato (which wastes many of their nutrients) you steam or bake them in their skins. The skin easily peels off once cooked, retaining most of the goodies which lie just inside :) Can’t wait to try these. Thanks :)

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Karyn. Yes that’s a fantastic idea – thank you so much for the suggestion, I’ll amend the recipe! So glad that you loved them though! :)

  • http://www.natalynintheraw.blogspot.com Natalyn

    Ella, these were DELISH!

    I made these for my mom for mother’s day today, and I can’t wait to see how she likes them (I’m sure she will – she LOVES chocolate). Sweet potato… who knew?? Soooo delicious. I used honey instead of agave, and coconut palm sugar for half of the dates (I only had about 7 dates on hand) and sweetened a bit more with 8 stevia drops. Perfect.

    <3 <3 <3 <3

    • http://ellawoodward.wordpress.com Ella Woodward

      I’m so happy to hear that you and your mum both loved them! Such a nice thing to make for her :) I bet the coconut palm sugar was delicious in the recipe! :)

  • Helena

    What machine do I need to grind up the dates and almonds? Thanksx

  • M.Safra

    Hi there, I just made these and though I had high hopes, I am very disappointed. I am neither a vegan nor a vegetarian, but I do believe in eating healthfully. However, these are no substitute for a real, rich chocolate brownie. And if this is what vegans have fooled themselves into believing is “insanely sweet and decadent,” well, then I just feel bad for vegans. Don’t get me wrong—I’ll eat the whole batch, but I won’t be using this recipe again. I would much rather eat something terrible for me that’s actually delicious. All good things in moderation, right?

    Best,

    MS

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi. I’m very sorry that you were disappointed. I think we’re just coming at healthy eating from different angles. For medical reasons I just simply can’t eat something terrible even in moderation so I never do and therefore for me these are insanely sweet and delicious. I hope you enjoyed the batch you ate though.

  • Ting

    Hello Ella! I was browsing through Internet and found out your blog. TOTALLY love it! I want to try all the your recipes! And one of the most is this vegan sweet potato brownie. I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits…), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great! However, my batter was a bit dry (doesnt float in the form before baking, more like a dough) is that correct? or was it becuz I didnt use food processor to puree enough? Anyway i LOVE the taste, served with some homemade unsweetend cashew cream+strawberry…yummmm!!!! Thank you ^O^

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi. I’m so glad that you found and love the blog! I’m seriously impressed that you managed to make the whole thing without a food processor! Although I think you might be run as to why that’s why your batter was a bit dry and mine is always so insanely squishy, hopefully next time you’ll be able to make it in the processor once it’s fixed! I’m glad you loved the taste though and I bet they were delicious with the cashew cream and strawberries, such a good idea – I’ll have to copy that, thank you :)

      • Ting

        Thanks for your reply! Im wondering would the batter be solid because I omit the agave syrup? But Ive seen your comment above said that you didnt add in agave syrup sometimes either, did that make your batter dry or was it the same? I did add two tablespoon of amaretto instead. ^^

        • http://ellawoodward.wordpress.com Ella Woodward

          I didn’t really notice a huge difference with or without the syrup, but I bet it would be so delicious with the amaretto!

  • Ronx

    This recipe looks awesome, can’t wait to try it! However I will be replacing the agave nectar as it’s not really healthy (I advise everyone to google more about this), I will use maple syrup. And since I love chocolate sweets with nuts in them, I think I’ll add some nut bits in the mix before baking it :D

  • Jennifer

    I made them yesterday and snacked them right out of the oven :) and the I had them for breakfast this morning again :) together with fresh strawberries and what should I say…I loved it! Thanks for sharing!

    • ellawoodward

      That’s awesome, so happy to hear that you loved them so much! I love eating them for breakfast too, such a happy way to start to the day! :)

  • Rachel

    Hiya, these look delish!
    I have just been diagnosed with gluten sensetivity so these would be perfect!
    I was just wondering how many the recipe makes?
    Thanks

    Rachel

    • ellawoodward

      Hi Rachel! I’m so glad that you love the look of these so much! It says just above the ingredients list how many brownies it makes, which is about nine. Hope you love them! :)

  • Sophie

    How should these be stored? Just got mine out of the oven and am sooo excited to try one! I’m going to top them with some homemade coconut cream, cacao and nut butter icing!

    • ellawoodward

      I hope you loved them! I bet they were so delicious with your homemade icing, it sounds so incredible! I store mine in an airtight container at room temperature. Hope that helps!

  • Jon

    Hi Ella, I tried making these for my girlfriend, and I don’t think they turned out well. I used brown rice flour, and instead of agave syrup I used honey, and instead of raw cacao I used cacao nibs and ground then up, I used Parnoosh dates as opposed to Medjool because those are what we have available and I don’t know if that would make a difference.

    I followed the directions but I don’t know if they came out the way it’s intended. The brownies in your picture are browner than mine, my tops look brown but the inside is orangey. It’s also a bit too moist it seems even though the fork came out clean, and tastes like the flour that was put in there seems like it shouldn’t be there. I’m not a big baker, and I certainly am not vegan, so maybe it should be like that and I’m just not used to it. But the only problem I could see is maybe there was too much sweet potatoes in the recipe? 2 medium to large sweet potatoes seems like it could vary quite a bit in the amount of sweet potatoes that actually go into this recipe.

    Is there something you might suggest I do to change this outcome? Do you have an actual measurement for the amount of sweet potatoes that go in this recipe? I understand there is a bit of a size difference between Parnoosh and Madjool dates, would that have made a big enough difference?

    By the way, not a huge fan of dates, but once I combined the dates and the sweet potatoes together and got that creamy, smooth consistency, I really enjoyed the taste and texture of that combination.

    • ellawoodward

      Hi Jon. I’m sorry that these didn’t turn out the way you expected, I think it’s because you didn’t use the same ingredients as me. Unfortunately honey has a very different texture/affect on baking than agave does, maple syrup would be a much better substitution. Then cacao nibs ground still aren’t quite the same as the powder and parnoosh dates are as sweet or sticky as medjools. The difference in colour will be because of the cacao nibs and I think the difference in texture is a result of all of the changes. I would really recommend using the listed ingredients next time. So glad that you loved the date/sweet potato combination though and hope your girlfriend still enjoyed them!

  • Theresa

    I can’t get cacao powder around where I live. I know cacao is healthier than cocoa, but is cocoa still consider healthy? Do you think something like Hershey’s Special Dark Cocoa will work? Or even use something like Ghirardelli Chocolate 100% Cacao Unsweetened Chocolate Baking Bar? Those brownies looks and sounds delicious by the way!

    • ellawoodward

      Hi Theresa. Cocoa, especially if made by a big commercial brand like Hershey’s, isn’t really considered healthy as it’s so processed that all the goodness has gone. I would order raw cacao online instead as I’m sure a store can send it to you. In the mean time you can of course still make the brownies with cocoa though, although you’ll need to add much more of it than the cacao calls for as it’s flavour is weaker. Hope that helps! :)

  • Miriam Nilsen

    these are amazing! even my boyfriend liked them!

    • ellawoodward

      Thank you so much! I’m so happy to hear that!

  • Dua

    In love with all your recipes but I am just wondering, are these brownies suitable for home-freezing? Also where can I order raw cacao from online?

    • ellawoodward

      Hi. Thank you so much, I’m so glad that you love all my recipes! In answer to your question I haven’t personally tried home-freezing them but I’ve had comments from people that have and they’ve all said that it worked really well. For raw cacao I use either planetorganic.com or goodnessdirect.com, both of which are amazing!

  • Elizabeth

    Love this recipe! Wondering if I could do it sugarless? Any non sugar ideas to substitute for the agave?

    I also have been substituting carob in for coaca and it has worked out great in many of your recipes!!

    Love your blog! Thank you!

    • ellawoodward

      I’m so glad that you love the blog, thank you! I think that these are sweet enough with just the sweet potatoes and dates and often leave out the agave, so I’m sure that you’d find the same! So glad to hear that carob has worked as a perfect cacao substitute too!

  • Annie

    Hi Ella,

    Am very excited to try these out for a big group of friends coming over this weekend! I have one question though – can I use spelt flour or oat flour instead of buckwheat or brown rice? Or can I just leave it out and let the ground almonds go its job? Any tips you could give would be amazing!

    Thank you x

    • ellawoodward

      Hi Annie. Yes spelt or oat flour would both work perfectly I think! Hope you and your friends all love them! x

  • Yara

    Hi Ella,

    I made these brownies this morning and they are awesome! Thank you!
    I love your blog and your great recipes!

    Greetings,

    Yara from Holland

    • ellawoodward

      I’m so happy to hear that, thank you! :)

  • Hi EllaBrianna

    Hi Ella
    I was wondering if I could use non-Medjol dates and if the ratios would still be the same (calling for 14 dates). Can’t wait to try this!

  • Nina

    What do we do the almonds,chopped them?

    • ellawoodward

      They’re ground into the flour for this recipe :)

  • Juliet

    Got a batch in the oven now! I’m a little nervous as I was out of Medjool dates so used dried dates plus a banana. Hoping they turn out okay! Now my next task is to try to get my head out of the sweets section and into the mains section of your recipes!!! BTW, you’re reaching far and wide – I’m in NZ. :)

    • ellawoodward

      I hope they turned out well! I’m like you and always head to the sweets first, but there are some great savoury ones too!:)

      • Juliet

        Reporting back to say they were a hit! I have another brownie recipe I make (a raw one) that is VERY rich and endulgent, so these are a nice “everyday” type treat. I’m looking forward to finishing off the last little bit with a cuppa soon. I’ll definitely be making these again, once I’ve got more Medjool dates in the house. You’re an inspiration… thank you. :)

        • ellawoodward

          It’s absolutely my pleasure, I’m so glad that you loved them! :)

  • Alex

    I just made these and wow, they are very delicious! The sweet potato makes the brownies surprisingly sweet and is perfect with the cocoa. How would you recommend making them firmer? Although they were totally delicious, I found they were almost like a mashed potato substance even after cooking. Thank you for the awesome recipie, I will definitely be making these again!

    • ellawoodward

      I’m so glad that you loved the taste so much! I’m sorry that they didn’t firm up properly though, I’d suggest adding a little more almond flour next time. They should get firmer as they cool down though!

  • http://www.facebook.com/kizzymusic Candice

    Hi Ella! I’ve been eyeing off your website for a few weeks because everything looks and sounds so amazing!!! I’ve been dying for something sweet lately (and something a bit more exciting than a piece of fruit) and this recipe looked easy enough for me to do. They are just cooling down now and I’ve already eaten about 5. They really are AMAZING!!!!!!!
    Thank you!!!!

    • ellawoodward

      I’m so happy that you love these brownies, thank you so much! :)

  • Bronwyn

    I think the potatoes I used were too large, the center stayed wet and I even cooked them for longer. I will try less potato next time, my daughter still loved them.

    • ellawoodward

      So glad that your daughter still loved them! Sorry that they didn’t cook fully, did they get firmer as they cooled?

  • Rebecca

    I made these tonight but realised I had no ground almonds. I used quinoa flour instead and they came out rather tough! Just in case anyone else tried to use this as a substitute :-(

    • ellawoodward

      I’m so sorry to hear that, I think quinoa flour can be really tough and is normally better in more savoury things. Oat flour and any nut flour would work next time if you don’t have almonds :)

      • Rebecca

        My silly mistake. I just thought I would let others know :-) Thanks Ella x

  • Grace

    Hi! My local organic food store just ran out of medjool dates, what can I substitute with? & how much of it?
    Thanks in advance! :-)

    • ellawoodward

      Hi Grace. Sadly these really need medjool dates, they stick the recipe together so there isn’t really a substitute – so sorry! :)

  • http://huntingfortheverybest.wordpress.com/ Dina

    creative use of sweet potatoes! sounds yummy.

    • ellawoodward

      Thank you so much! I love sweet potatoes so always looking for new ways to use them! :)

  • Caroline

    Do you recommend brown rice or buckwheat flour?

    • ellawoodward

      I prefer buckwheat but both work perfectly!

  • Monica

    Hi Ella :)

    Do you have the measures in grams?
    Thanks in advance!

    • ellawoodward

      Hi Monica. Sadly I don’t, I measure everything in a coffee cup :)

      • Monica

        That’s kinda of cool :)
        Hopefully I can make a good cake without precise measures…!

  • Rhea

    Hi Ella!
    Just stumbled upon your blog today. And it is ADDICTIVE.
    I love love love sweet potatoes, and love brownies, you are a culinary genius to have combined the two!
    One question, would it be possible to use spelt flour?

    • ellawoodward

      Thank you, so glad that you found my blog and that you love it! Hope you love the brownies too, yes you can absolutely use spelt instead of buckwheat!

  • Lou Bailey

    Hi – Just discovered your site. Its AMAZING – thank you for sharing ;-)
    Question, do you think gluten free oat flour be used in place of Spelt, Brown Rice or Buckwheat flour in these sweet recipes? I have no idea what different it would make nutritionally or technically!
    Thanks

    Lou

    • ellawoodward

      Thank you so much, so glad that you love the site! Yes I think oat flour would be great, I know it woulds with buckwheat/coconut/brown rice and spelt so I really think oats would be great! :)

  • Cassie

    Hi Ella,

    Just wondering if these would work just as well with quinoa flour?

    Thanks,

    Cassie

    • ellawoodward

      Hi Cassie. They’re not great with quinoa flour as the taste just is a little too savoury so I wouldn’t really recommend it, basically every other flour works though!

  • Cassie

    ooops – just saw someone had already asked that! I was planning on substituting quinoa flour for the buckwheat flour not the ground almonds though! I’ll keep looking for buckwheat flour!

  • Sarah

    Hi Ella,
    I recently discovered your blog and I’m now obsessed! Literally all i’ve eaten this week is from your blog – pine nut salad for lunch and spicy squash soup for dinner! :)
    I love sweet potatoes so much and cannot wait to make these brownies this weekend! I was just wondering – I really love crunchy brownies would you recommend adding any kind of nut to the recipe maybe chopped walnuts?

    Thank you and keep all the amazing recipes coming! xxx

    • ellawoodward

      Hi Sarah. I’m so glad that you love the blog, thank you! Yes you can absolutely add crunchy nut pieces, they’re so delicious in here! Chopped walnuts would be amazing, so would chopped pecans or hazelnuts! :)

      • Georgie

        I added macadamia nuts to mine and they worked beautifully!

        • ellawoodward

          Great to know that they worked perfectly, thank you for sharing!

  • Marilou

    They are absolutely amazing! I’ve made them along with coconut whipped cream with a hint of espresso in it and it tasted like heaven! Thank you so much for this incredible recipe! :)

    • ellawoodward

      That sounds amazing, so glad that you enjoyed them!

  • Minna

    I absolutely love sweet potatoes so I really need to try this recipe soon! So are there supposed to be little almond chunks in the dough or how they fit in to this recipe?

    • ellawoodward

      If you read through the recipe you’ll see that the ground almonds are added to the mix so they’re totally mixed in as a flour not chunks :)

      • Minna

        Oh god, now I feel so stupid! I was going to write that I still didn’t get it but then I realized that ground almonds means a flour, for some reason I thought it was those little almond chunks! Ha! Well I’m glad I realized that because I’m so excited to try these.

        Thank you for inspiring!

        • ellawoodward

          No worries! Hope you love them :)

        • bea

          Minna: Don’t feel stupid. The almonds are never used or mentioned in the video.
          Ella, this is really a big oversight, since it’s never clear that we’re supposed to grind the almonds for flourand not chop them up for crunch! And it would be good to get instruction for grinding.
          Thanks!

          • ellawoodward

            Hi Bea,
            Sorry about this – the recipe does state that it is ground almonds that are used so you don’t need to grind them yourself.
            Ella x

  • Alethea

    Hi Ella! great post! was wondering about the ground almond – I didn’t see in the video, when should i add it in? and do you make your own ground almond or is it like the almond meal that you just buy in the supermarket? also if you just wanted to use wholemeal flour for example would that effect its overall consistency and flavor?

    • ellawoodward

      THank you! If you read through the end of recipe you’ll see that the ground almonds are added to the mix after the sweet potatoes are blended. YOu can either grind your own or buy supermarket almond meal :)

      • Alethea

        and would I be able to just use wholemeal flour instead of buckwheat flour – will this effect its flavor or consistency in any way?

        • ellawoodward

          I’ve never cooked with wholemeal flour so I’m not sure how it tastes/consistency, sorry!

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  • Esther

    Hi Ella! This is a great recipe, I just whipped up a batch and am very happy :)
    I remember reading somewhere that cacao powder is best used in recipes that don’t require cooking, as the heating process is what destroys its nutrients. Do you have any thoughts on this?
    Loving your blog!

    • ellawoodward

      Hi Esther. It’s totally true that the cacao has more nutrients raw but it’s still better than coco as it’s only cooked for tenet minutes rather than boiled and processed for hours! :)

  • Kate

    I have just made these sweet potato brownies…they are SENSATIONAL xx

  • Jo

    In case this is useful, I just made these with 702g of sweet potato (will try next time with 500g, as suggested above). I substituted a little of the almonds with ground pumpkin seeds but otherwise followed the recipe. They were still too wet after the 20 minutes in the oven, so cooked for a further 5. On further inspection they were still too wet – so put them back in oven for another ten minutes. I’ve yet to see how much they firm up when cool! I’d like to reiterate what someone said above – amounts in grams (or ounces – I don’t mind!) would be really useful. I have a suggested conversion from American ‘cups’, but not at all sure that this is accurate, and the amount ‘1 cup’ just doesn’t mean anything to me! Tasty though, thanks!

  • Jo

    Oh yes, and meant to say – for those who are interested – made with my amounts, these brownies are 240 calories each, if you cut the mixture into 9. Alas only 60 fewer than my standard brownie recipe – but much healthier, I’m sure!

  • Giovanna

    Ella, this is a great recepie!!! I am officially addicted!

  • Nikita

    I used normal dates, and I found that if you chop them up small and place them in the food processor with the hot kumera for a few minutes, the hot kumera actuallly softens them so they blend nicely. Thank you so incredibly much Ella for the AMAZING recipe. They taste just as nice as normal brownies, actually I would say they are nicer because they are completely guilt-free. My family LOVED them and could not stop conveying their astoundment of how they tasted JUST like normal brownies. I have made many of your recipes on here and all of them have turned out exceptionally well! Thankyou VERY much!

    • ellawoodward

      I’m so glad that you love and your family loved these so much, thank you! Great to know you found a way to get normal dates to work too! :)

  • Steph

    Hi Ella,

    LOVE your blog.. i was just wondering how long these last for?

    • ellawoodward

      Hi Steph. So glad that you love it! They last about a week if you keep them in an air tight container :)

  • Laura

    Hi Ella,

    Love your blog and the recipes like everyone else does here:). I do have a question about the buckwheat flout though. I have used it before in other recipes but this time the buckwheat was really strong in it that it’s all I could taste almost. Are there different types of buckwheat flour? I used a dark brown one. But I still loved them. I can probably eat anything :)

    Thank you!

    • ellawoodward

      Hi Laura. I guess there must be different types as I can never taste mine, mine has a lighter colour too by the sound of it – it looks more beige than dark brown. :)

  • Reddy

    Hi Ella! I just made this today. I subbed the sweet potatoes with hokkaido pumpkin cuz its in season and on sale! Also made a little pumpkin-apple spice sauce, by cooking apple with some spices and water (cinnamon, nutmeg, cloves & cardamom) until all the water is absorbed and apple is tender. Then i blended the cooked apple and pureed pumpkin along with 1 medjool date together. After pouring the brownie batter into the pan i topped with pumpkin-apple spice sauce and swirl a bit. Then it became a pumpkin swirled brownie. Its soooo delicious! I have to control myself not finishing the whole pan in one day, which is hard. Thank you :)

  • http://www.naturopathy-uk.com Natalie

    Hi Ella, can you recommend a substitute for Almonds? Due to a nut allergy?

    Thanks,

    Natalie from CNM Head Office x

    • ellawoodward

      Hi Natalie. Yes absolutely, ground oats or pumpkin seeds would work really well xx

  • http://sarahjuliamuller.com Sarah-Julia

    Dear Ella,

    I tried this recipe today.
    Thank you so much for sharing. It’s quick and easy to make, delicious and healthy. One can only love it!

    Can’t wait to try more of your recipes.

    Cheers,

    SJ

  • http://www.yumyoga.co.uk Kathleen Fleming

    Hello! I have made two of your amazing recipes on the last two days – the chickpea/sundried tomato bread and these delish brownies. Both are absolutely amazing!! I have one question about the brownies as I am selling them at a my mum’s charity event tomorrow and I want them to still be yummy and taste fresh. How do you store them? In the fridge?
    Thanks so much!
    x

    • ellawoodward

      Hi Kathleen. I’m so glad that you loved the bread and the brownies, thank you! I find they stay good for about a week if you keep them in an airtight container x

  • Shariana

    I am so excited to try these! I’m allergic to almonds. Can I leave them out or substitute pecans or walnuts?

    • ellawoodward

      Yes absolutely, both pecans and walnuts would be great!

  • http://www.gfreetogo.com Rebecca

    Absolutely loved these brownies! Made today with my son and there are only a couple left. My husband is a brownie connoisseur and he loved them as well! So moist and chocolatey! Thank you! Will be brining these to family’s home for Thanksgiving :)

    • ellawoodward

      I’m so glad that you, your husband and your son all loved them, thank you! I’m sure they’ll be a wonderful thanksgiving addition!

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  • Zoe

    Where can I buy Modjool dates from in the UK? Are they the same as normal dates?

    Thanks, I love your blog!

    • ellawoodward

      I buy mine as Sainsburys or Tesco normally :)

  • Ali Deeley

    These are so delicious, and with a bit of peanut butter on the top.! next is the nutella

  • Joyce

    Omg Ella! I am SO excited!!! I just made these for my parents and me (I wanted to show them that my lifestyle does include sweets and treats). And I am so in love with these brownies, my parents as well!

    The consistency is amazing. Still can’t believe that something healthy could taste like this.

    Thank you so much for sharing !

    Love,
    Joyce

    • ellawoodward

      I’m so glad that you and your parents both loved these! :)

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  • Hannah

    Hi Ella

    Firstly I’d like to say that I am very happy that I have stumbled upon your blog. It has truly inspired me to think differently about my food and I can’t wait to try out all of these recipes! I have just made a batch of these brownies and have a few questions to ask if I may. I used Choc Chicl Cacoa powder and it didn’t seem to have a overly powerful taste, could you recommend the brand that you use? Also the mixture did seem very dry so I had to add some milk otherwise it didn’t come together, it just stayed crumbly. I did use ‘ordinary’ dates and coconut flour instead of buckwheat so I don’t know if that would be the issue?

    Any tips you could offer would be gratefully appreciated! Thank you, Hannah.

    • ellawoodward

      Hi Hannah. I normally use this brand – http://www.chocchick.com, which is amazing! As for the crumbly issue the dates and the coconut flour – coconut flour absorbs way more liquid than buckwheat so the quantities wouldn’t have been right using my recipe and then the medjool dates are so much sticker so they help stick it all together. Hope that helps!

  • http://theblondevegan@gmail.com Jordan Younger

    Ella, these look A-M-A-Z-I-N-G!!! I can’t wait to try them out and of course give you credit when I do :) they look fabulously yummy!! Xoxo, Jordan

    • ellawoodward

      Thank you so much Jordan! xxx

  • Sanne

    Hi Ella,
    This recipe looks amazing, will try it soon! But I was wondering, is it still usefull to use raw cacao, since you’re going to heat it in the oven? Making it not raw anymore I guess..Or does it still contain nutrients after the heating process? Or is it also possible in this recipe to use norn organic cacao powdee(not raw)?
    Would also love to make your pecan pie, looks delicious! Would you reckon it would be a nice Christmas dessert?
    Thanks!

    • ellawoodward

      You still get many more nutrients, and none of the refined stuff that’s in cocoa so it is still better although of course not as amazing as leaving it totally raw. You can use any powder you want though! And yes I bet the pecan pie would be an amazing Christmas dessert!

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  • Hannah

    These look so delicious! I don’t have a steamer… Am I able to still make the brownies? xx

    • ellawoodward

      Yes absolutely, you can boil the sweet potatoes instead of steaming!

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  • Grace

    Hey!! is there anything I can use instead of dates? I can’t eat dried fruit
    Thank you! So happy I’ve found you!

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  • http://www.saracourter.com Sara

    Loveliest Ella,

    Have you tried making these without the maple syrup and were they still sweet enough? Just curious. This looks smashing…can’t wait to try. xx

    • ellawoodward

      Yes they’re great without the maple! x

      • http://www.saracourter.com Sara

        Brilliant, thanks! x

  • Miriam

    Hey Ella,
    Do you have a special blender for this? I can’t seem to blend the dates.

    • ellawoodward

      There’s a link to the blender I use in the food philosophy section :)

      • Miriam

        Yeah thanks I had a look and found it. I made them this morning, they are sooooooo good. Mum and I loved them!

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  • Sonja

    Hey Ella!!
    I’m so excited to try these…. would it be okay to use rice malt/rice syrup instead of maple?
    Thanks a ton! You’re such an inspiration. Your blog is definitely my favourite for clean eating recipes. I’ve just taken up this lifestyle and just wish that I had found it years ago!! Xx

    • ellawoodward

      Yes rice syrup would be fantastic! I’m so glad that you love the blog so much, thank you! x

  • barbara

    could you substitute, almond flour or whole wheat flour?? thanks can’t wait to try :)

    • ellawoodward

      Whole wheat flour I think would work really well, there’s already ground almonds in here so you need one other type of flour in addition! Hope that helps and enjoy!

  • Morgan

    Yummi. Yummi. Yummi. Thanks! Greetings from Norway

  • http://www.healthaholic.se Johanna

    OMG! I must try these tonight, I actually have all the ingredients. I found your blog like 5 minutes ago and I just fell in love, you are doing an amazing job.

  • Cher

    These fell short of my expectations for “brownies” because they still very much tasted like sweet potatoes and nothing like chocolatey brownies. With that being said, I do enjoy them for what they are- sweet potato treats with cacao and a lot of dates added in. Kudos on the clean ingredients and simple treats, but for “brownies” I will stick to Chocolate Covered Katie’s black bean brownies.

  • Serena

    Hello ella! I made these with oat flour instead of buckwheat, coconut nectar instead of maple syrup and white sweet potatoes instead of orange ones (only ones available where I was in South Africa) and they turned out DELICIOUS. I’ve currently got ones in the oven with orange ones and I’ll see how it turns out but thank you so much these are one of the best things i’ve tasted since being a vegan! I literally hated normal brownies before I even was one! xx

    • http://www.acupofteaandcake.blogspot.com Charlotte

      Hi Ella,

      I came across your blog by chance and have to say i love it! I’m a rather healthy eater anyway but I love baking and wanted to start eating my naturally so this sweet potato brownies recipe is amazing. I must say i was licking the bowl out too (with no guilt whatsoever!!) Thank you for all your wonderful ideas. I have just bought your app too and made almond butter and the banana/maca smoothie this morning which were delicious. Home-made almond butter is so much yummier than shop bought!!

      One question, do you not find it is an expensive way of living – maple syrup alone costs a lot and things like coconut oil and probiotc capsules aren’t cheap either. Just wondered what your thoughts were?

      Thanks again! I CAN’T WAIT FOR THE COOKBOOK :-)

      Charlotte

      • ellawoodward

        Hi Charlotte. I find that it’s not more expensive, the things I eat on a day to day basis – seasonal veggies, bananas, brown rice, quinoa etc are really cheap – much cheaper than ready meals or meat. So true that maple syrup etc can be expensive but I only buy it once or twice a month so I feel it evens out in the end :)

  • http://www.curiousgiraffe.co.uk Laura Livesey

    Hi Ella – I have tried your brownies twice now, and they are so wonderful – thank you for your beautiful blog, and keep the recipes coming! I am a whole foods junkie too and look forward to more deliciousness!

  • Sarah Clegg

    Hi Ella, are you suppost to blend the almonds?

    • ellawoodward

      Yes until they crushed into a flour x

  • http://Pharezphotography.com Mika Pharez

    Ella, I would like to thank you first off. My husband has become very health conscience, and I have been EXTREMELY discouraged, I was born and raised in Alabama, ( And yes a lot of the stereotypes are correct, we love our butter, fried things and desert) Both my parents are close to being diabetic and my younger brother is a very brittle diabetic, I have a 2 year old that its been so hard for me to tell her no, you can’t have cake, you can’t have muffins, you can’t you can’t you can’t. ( I have been reduced to tears many times ) But this morning I ran across your page and for he first I am tearing up from happiness. Your site with your recipes and comments left from others, are very comforting and hopeful, for me. I finally feel like this could be something I could do. I can still make things that my daughter will enjoy but I won’t be jeopardizing her future health and I can help the rest of my family get things under control, stopped and even reverse some of the damage.

    I just want to say thank you for that ! ( Then ask do you have any cook books that you have written ? ) I haven’t gone through your book link extensively yet (I found the site about an hour ago lol its nice to be excited about this change for once.) Thank you so much !

  • Robyn M.

    The raw batter was as good as the brownie. I used millet flour and ground raw sunflower seeds (nut allergy). My sweet potatoes were a bit old/dry so I added about half a cup of water and came out with much shorter brownies than yours but it was still delicious. Definitely got my sugar fix.

  • Andrea

    Ella! These brownies turned out so fantastic! I drizzled some more maple syrup on top whilst they were in the oven to make them slightly sweeter. I have devoured nearly the whole batch in a sitting! Thank you for this recipe!

    PS. you have gotten me addicted to medjool dates! they are literally caramel sweets!

    Andrea

    • ellawoodward

      I love the idea of drizzling maple syrup on the top, I need to try that – thank you for the inspiration! So glad that you loved the brownies too!

  • Mackenzie Sanders

    Hi these look delicious! Are almond meal and almond flour are the same thing?

    • ellawoodward

      Thank you! Yes they’re the same

  • Joanne rothwell

    Success Ella, my kids love this. Just made it. Thank you for such a wonderful nutritious brownie recipe. Joanne p.s the magimix is a weapon of a machine, thank you for the recommendation

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  • Dana

    Hey Ella,
    I really love this recipe! Every time I’m making these brownies I’m amazed how wonderfully it tastes with the sweet potatoes. Now I wanted to make them for the babyshower of a friend this weekend, but unfortunately she’s allergic to nuts. So I’m wondering, if there is anything I can use instead of almonds? Maybe just more buckwheat flour?

    • ellawoodward

      Yes more buckwheat flour is great! I hope your friends loves them!

  • Hannah

    Just found your blog and love the idea of this recipe!
    I’m hoping to try it out tomorrow, however I’m having trouble finding a flour substitute. I can’t get hold of buckwheat flour or brown rice flour in the supermarkets accessible to me :(
    Would ordinary flour work in place? If so, would be a 1:1 ratio swap?

    Thanks!

    • ellawoodward

      Yes absolutely, it should work great!

  • Olivia

    Hi, Can you give me measurements in grams instead of ‘cups’ we don’t use that measurement in the UK! or even in tablespoons?!

    thank you, can’t wait to try these! x

    • ellawoodward

      Hi Olivia. I’m english and I use cups! I’m so sorry but I don’t have any of the measurements in grams, I measure everything in a standard coffee mug x

  • Melissa

    Jesus Christ these are amazing. Just had one fresh out of the oven and seriously cannot get over how good they are. It’s taking all of my willpower not to eat them all in one mouthful!

    Made a slight amendment as I couldn’t find buckwheat flour (any ideas in UK shops?) so used some spelt flour that I had instead. They still turned out beautifully!

    Thank you so much!

    Melissa xo

  • http://instagram.com/christina_sunnyfruit Christina

    Hello,

    thank you for that creative recipe. I made them and at first I actually didn’t like them so much cause I found them to taste too much like sweet potatoes. But a day later the taste changed and I began to love those little delicous brownies! I will bake them again soon. Thank you again for a good healthy vegan brownie recipe.
    Love, Christina

  • Grace S

    Hi – looking forward to trying these! Can you please send me a link to the cacao that you buy online and the actual weight of sweet potatoes that you use? Thanks!!!

  • Michelle

    Hello Ella, I count it a huge blessing to have found you on Instagram! I have been a huge fan since and if you have a few cookbooks, I would have purchased them all on Amazon with the fastest shipping! I have read almost all your recipes and so glad I own a Vitamix so I can blend away smoothies for my breakfast. As a serious sweet addict who lived off chocolates, cupcakes with sweet buttercream frosting and all things sinful and went on to pile on lots of weight in such a short time, I had to stop baking altogether to lose the weight. Then I saw your sweet potato brownie post and just had to give it a go. My daughter absolutely loved it and ate a few squares, and so do I. I love the lovely flavour of sweet potato that came through gently with the brownies. So healthy and delicious! You made me feel like I do not have to give up the world to lose the weight and that baking can be a healthy hobby too. I am here for a healthy change and really need your blog as my daily inspiration. Thank You, Ella!! =) All the way from Singapore!

  • Kathleen

    I made these at 350 degrees Fahrenheit with a 15 oz. can of sweet potato puree (Farmers Market brand, organic, BPA-free liner, available in US). Baked for about 25 minutes. I took someone’s suggestion of pouring maple syrup on top when it came out of the oven. Yum! Thanks.

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  • Wallis

    Hi Ella,
    Instead of the buckwheat flour could I use quinoa? These look super, super amazing, thank you so much for sharing them – and all of your beautiful recipes, for that matter!

    • ellawoodward

      Quinoa flour can be a little too savoury and the texture isn’t as smooth so they don’t taste as good, I prefer brown rice or oat flour as a substitute :)

  • Jennifer

    Just made these and enjoyed thoroughly as an afternoon treat with a cup of tea! Thankyou for the wonderful recipe :)
    How long would you recommend they’ll keep for? Can I freeze them? Also, have you sprinkled your brownies with something in the photo, cinnamon perhaps?

    x

    • ellawoodward

      They keep for about a week in a tupperwear, but yes you can absolutely freeze them! I sprinkled them with cacao x

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  • Lisa

    Hi Ella,

    Just found your blog, and I love it! Super inspiring…

    Question about the dates — I only have pitted dates that aren’t medjool…any idea of how many cups 14 medjool equals?

    Thanks!

    • ellawoodward

      I would go with about two cups x

  • Ria

    Hi There, would this work with normal gluten free flour (rice flour mix)? Thank you! xx

    • ellawoodward

      Hi Ria. I haven’t tried it but I think so! xx

  • http://healthybyanna.wordpress.com anna

    I just made these today and I thought they came out pretty damn good for gluten-free, vegan brownies! I couldn’t stop eating them, but as for my picky family…they wouldn’t touch them. I am still working on making them choose healthy foods over processed sugary treats. I do think though, that these brownies taste a lot like sweet potatoes, which I guess I was expecting. Is that how they are supposed to taste? and don’t get me wrong, I love sweet potatoes! I took a couple pictures of the brownies too and they look fantastic! I might post them on my blog soon (but with credit to you of course and without the recipe). Is that alright? Thank you for the amazing recipe!
    P.S. I am a huge fan of yours on Instagram

    • ellawoodward

      Hi Anna. I’m so glad that you loved these! I’d love you to share the recipe on your blog, although I’d prefer you not to hare the recipe but instead link back to here, if that’s ok? :)

  • Linda

    Hi Ella!
    I’ve just made these today! They were lovely. I put in some more cacao powder and I melted some 70% chocolate on top so my family wouldn’t notice that the brownies were actually healthy!
    Love your recipes, i also tried your baked cinnamon and paprika sweet potatoes today and they were great as well!
    Thanks for your ideas!

  • Caroline

    What a great healthy and yummy recipe! I will definitely make this again! Thank- you. :)

  • Rhea

    Hi Ella!
    It’s practically been a year since you created this post, but I am finally going to try these. My only question is, can I use spelt flour opposed to the almond flour?
    Thanks!

    • ellawoodward

      Hi Rhea. Yes you can absolutely use spelt flour!

  • Tessa

    Hi Ella!

    I will try to make this! I only have 350g sweet potato… Can I use 150g carrot to compensate?

    • ellawoodward

      I don’t weigh my potatoes so I’m not sure how much 350g is!

  • Lanai

    Made these last night and they are so good! I found these to be a lot tastier after being chilled in the fridge overnight. I make your raw brownies all the time, it has become one of my favorite desserts lately. My only concern is that I have recently come across information about raw cacao and how it might not be as healthy as I initially thought. Various sources I have come across say that while it is undeniably high in antioxidants and magnesium, the negatives far outweigh the positives and it should be treated the same way as any other treat, like a glass of red wine or a dark chocolate bar, eaten sparingly (I’ve been eating it almost daily). I never know what information to trust when it comes to nutrition, there are so many conflicting statements everywhere, it’s so frustrating. But now I’m concerned that this food might not be something I should be eating so much of. Have you come across this information on cacao before? What do you think about it? I would link you to some of the specific sources and studies, but I don’t know if I am allowed to post links in the comments or not. Anyway, thanks for all the recipes!

    • ellawoodward

      It’s always so tricky to know what to believe, I personally think that cacao has some amazing properties that we really benefit from but I think it’s better to eat it once or twice a week rather than everyday as it does contain caffeine! Feel free to post any links to studies though!

  • http://www.instagram.com/eviescarlettw Evie

    I’m a student and I’m cooking a dinner for two old friends next week.
    I can’t wait to make these brownies for dessert!
    But do you have any suggestions for a main dish that is good to make for someone like me on a student budget?
    Would a recipe with sweet potato or squash clash too much with the dessert?
    also on another note, have you ever thought about doing a supper club or a pop-up cafe/stall?
    Thanks!

    • ellawoodward

      I wouldn’t worry that another sweet potato or squash main would clash – the curry I made two weeks ago is perfect for a cheap dinner for lots of people!

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  • Zoe

    Is there anything I could replace the almonds with please as my son has a nut allergy??? Or maybe there is a similar recipe you could suggest? Many thanks x

    • ellawoodward

      Yes absolutely, you can just use double the amount of buckwheat/brown rice flour or use ground sunflower seeds instead of the almonds!

  • Zoe

    Thanks Ella! Can’t wait to make them xx

  • Vanya

    Dear Ella,
    Yesterday I made the Sweet Potato Brownie to celebrate the second stage of interviews for a job I have applied for.
    It turned out just as you described it – fantastic!
    I didn’t have Maple Syrup, therefore I used Agave, which was okey. However, I think my potatoes have been rather huge as it was just a little bit less chocolaty than I expected. I would know better next time. My landlady loved them, my boyfriend ate 4, his housemates loved them too.
    I wish you a great day and I can’t wait for the application to come out!
    Love, Vanya

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  • Zoe

    Hi Ella! Made my first batch today but because I couldn’t find any raw cacao I used organic Cocoa powder. My problem is I can really taste the sweet potato. Can I put anything on them or pour over them to sweeten them up a little. Will definitely be buying some raw cacao now! Many thanks.

    • ellawoodward

      I think the problem was just the cocoa v cacao as cacao is so much stronger so you need way more cocoa and my quantities wouldn’t have been right at all hence the sweet potato flavour! My favourite place to buy it is ether online from goodnessdirect.com or from planet organic

  • Cat Sharpe

    Hi, I love the look of these. I am really excited to make them tonight. Would it make a huge difference if i swapped the maple syrup for agave syrup? Thank you for your amazing website, i have made so many of your delicious and healthy dishes.

    • ellawoodward

      Hi Cat. Not a problem at all to swap maple for agave!

  • Monica

    Hi Ella!

    These are in the oven right now! My kids are their way home from school so I can’t wait to see if they like them. Also, do you ever use coconut flour? I have lots of it in the cubbard. Can you sub coconut flour for almond, buckwheat, rice, or any of the other ones you used. I’ve never cooked with it before. I’m not sure if they bake differently. Thanks from Las Vegas.

    • ellawoodward

      Hi Monica. I don’t cook with coconut flour really, it’s quite a tricky one to substitute though as it absorbs much more water so the quantities need to be quite different for all the other ingredients sadly!

  • Brynn

    I tried these and thought the texture was amazing but they weren’t chocolatey enough for me. I thought they tasted more like sweet date bars than brownies. Maybe more cacao next time?

  • Camilla

    Hello Ella,
    I’d just like to know if I can use only oat flour for this recipe, I was thinking abot making the recipe this weekend and I don’t have any other type of flour.
    Have a wonderful day

  • Camilla

    Hello Ella,
    I’d just like to know if I could use only oat flour for this recipe, since I’m planning on making them this weekend and I don’t have any other type of flour.
    Have a wonderful day

    • ellawoodward

      I haven’t tried them with oat flour but I think it should be great!

  • Ida Millet

    hey ella,
    just came across your blog a few weeks ago and think it’s absolutely amazing. Your approach to food and nutrition is truly wonderful, love the fact that you wrote a lot about ingredients you use, your food philosophy and the ‘Bookshelf’, so inspiring! Even found there 2 books I haven’t read yet; I know what to read next;) Thank you!! I do have one question concerning the brownies- you use raw cacao powder in the recipe and the brownies to stay in the oven at 180° for 20 min- I was wondering if that doesn’t effect or harm the nutrients raw cocoa has? All the best and bon appetit :)

    • ellawoodward

      Hi Ida. I’m so glad that you love the blog, thank you! Of course heating the raw cacao isn’t ideal but it’s still better than using cocoa as it’s been way less heated so still retains some goodness :)

  • Jackie

    Hi Ella,

    I am new to your blog – it was recommended to me by my sister as I have various health problems that I believe I can fix through nutrition rather than pumping loads of pills!

    I just wondered which make of almond butter you use (when you’re not making your own of course!) and if you can recommend somewhere to buy organic medjool dates in bulk as I think that might work out cheaper?

    Can’t wait to try this recipe!

    Thanks in advance :-) and please keep the amazing recipes coming!!

    Jackie

    • ellawoodward

      Hi Jackie. I use a few different types of almond butter, but I really like Meridian’s organic almond butter. I’m looking for bulk medjool’s at the moment so will let you know if I find anywhere good, at the moment I buy them from Sainsburys :)

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  • Beth

    Hey just bought the ingredients for this but they only had cocoa nibs. If I grind these to a powder will they substitute raw cocoa powder? I also have green and blacks cocoa powder if thats better

    • ellawoodward

      The cacao nibs are a little tricky to grind so I’d go for the green and blacks, but you’ll need much more of it as its not as strong so taste test as you go! :)

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  • kj

    I made them and the sweet potato&date mixture was sooooo creamy and delicious omg I almost ate it all before I mix it with the dry ingredients….. BUT i couldn’t find buckwheat flour and then I put dark rye flour in it……and my brownies literally ended up tasting awful. They were not edible. It was so sad……… do you think the flour would make that much of a difference? I’m scared to try the recipe now.. (although dark rye flour DOES have strong taste)

    • ellawoodward

      Sadly dark rye flour has a really strong flavour that really wouldn’t work in this! Almost all other flours work though – spelt, oat, buckwheat, brown rice etc :)

  • Maria Praeg

    Hi Ella!

    OH MY WORD. Today it is rainy and miserable so I decided to make it a “cuddle in bed” kind of day, this day was made a million times more yummy when I made these beautiful delicious fudgy bites of heaven this afternoon and OH MY.
    They are delicious, you are a superhero for coming up with this recipe.

    Thank you for all your inspiration and delicious recipes xxx
    Much love

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  • charlene

    Made these today as a healthy alternative to other cakes and bakes and they are amazing!! thanks for the recipe ill definitely be making them again!

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  • liz

    … these brownies are so perfect! whenever I meet up with my best friend we make them and eat them with sugarless, salty, organic peanut butter – sooo yummy! ;) LOVE //liz.

  • emma

    These look fab!!! Would I be able to freeze them?

    • ellawoodward

      Yes absolutely!

  • Stacey

    Look great. How many calories are in these per serving?

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  • Jessica

    Hello Ella,

    I love the recipes of you I’ve seen so far. You’re all over the social media in the Netherlands right now, that’s how I found you. I have to admit I was a little sceptic at first, but everything looks so tasteful. I almost can’t believe it’s healthy.

    I have a question about your use of raw cacao. I recently purchased it myself and did some research. I read that if you heat it, that it loses it’s benefits. Can you tell me if you knew about it and figured a way around, or if you maybe never heard of the effect?

    I’d love to use raw cacao in my baking recipes, but it’s such a shame to use it when it’s effects get lost in the process.

    Would love to hear from you!

    Jessica

    ps: Is there going to be an app available for Windows as well?

    • ellawoodward

      Hi Jessica. Cacao is best raw, but when cooked it’s still way better than cocoa as it’s only cooked for twenty minutes instead of being totally processed! Yes my app is coming to windows, it’s in the works at the moment!

  • Danielle

    I have been following you on Instagram for ages but did not realize you had a full website with all your amazing recipes! I made the brownies last night and I have to admit that they were so good, I ate 2 for breakfast today :) Thank you for sharing these and I can’t wait to try more recipes!!

    • ellawoodward

      I’m so glad that you found the blog and that you’re loving it! Brownies for breakfast are the best :)

  • Clare

    Totally addicted to your recipes- thank you so much! These brownies are divine, husband and son (5) loved them. I’ve done them 2x in the last 10 days, once with lots of pecans on the top, the other without, the former got more votes from my men. The energy is amazing they keep me going all morning.
    I don’t have raw cacao yet, you seem to say in the above post that it is more cacao flavored. I can’t wait to get some, here in France we get Van Houten pure cacao – it’s not raw, do you suppose this is weaker flavored? ( the reason I ask is I will finish the packet I have open and need to adjust the quantities probably).
    Thanks SO much
    Clare

    • ellawoodward

      I’m so glad that you, your husband and your son are all loving the recipes! I imagine the flavour is weaker, but I’m really not sure! :)

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  • Blanca

    hi ella, this blog is awesome,
    my question is what is the most healthy and easy meal to digest whole oat or whole wheat flour?

    • ellawoodward

      I’m so glad that you love the blog! Oats are easier to digest :)

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  • Tiffany

    For us in the US you might want to list the conversion of oven temps. Such as 180C would be 350F for folks baking in the US or other countries using Fahrenheit. Your recipes sound really interesting.

    I lost 1/2 my colon, sleen and appendix to a bacterial infection last year and since my tummy is more sensitive now I want to give your recipes a try.

  • Nancy

    Can’t wait to try these brownies!

  • jodi huntt

    Hi, Intrigued by your sweet potato brownies. Could you substitute canned pumpkin for the sweet potatoes? Thanks!

    • ellawoodward

      To be honest I’m not sure, I think it would work but you may need a little more flour as it may add more liquid

  • Mel

    These are amazing! Thank you for the recipe. So rich and moist that people wouldn’t know they were eating sweet potato.
    I substitute the dates with cashew and used coconut flour instead of buckwheat. I also added some cocoa nibs for a choc chip texture. Yum :)

  • KK Brown

    Hi there – I am planning to make these soon and I have almost everything but was wondering if normal rice flour would work too as I have had some for a while and not been able to use it. Also – I know you mentioned you’d try to add the grams but I guess you haven’t had a chance yet ;) I’ll go with the 500g sweet potato mentioned in one of the comments below and report back! :) Can’t wait to explore more of your blog.

  • Patricia

    Hello!
    i didn’t see this question – what would the oven temp be in Fahrenheit?
    Thanks!
    Pat

    • ellawoodward

      Hi Pat. I’m in London so have no idea about Fahrenheit – so sorry!

      • KK Brown

        180 C is 356 F

  • Vyne

    I can’t wait to try these! But really, my fascination was at your attempt to answer every response. It would be no wonder that your recipes taste great, as it looks like you put your heart into it.

  • http://Pintrest Lyn

    I don’t see anything about calories. Maybe I over looked it. But can you tell me how many calories are in the brownies. A coworker and I are curious. I might make these Saturday.

    • ellawoodward

      Hi Lyn. I don’t look at calories, sorry!

  • http://www.venusanzchef.com/blog/ Venu Sanz Chef

    Look what I turned your recipe into!!! this was so lovely Ella….We all loved it! you are so inspiring… :)
    http://www.venusanzchef.com/en/2014/03/06/bonito-pastel-de-boniato-y-cacao/

  • Erin

    My husband just made these for our food allergic son. We’re excited to try them. I’m actually wondering if maybe we should have left them in the oven longer. I just took them out because it’s been close to 50 minutes. I kept checking them but the knife was never clean. Thanks!

  • Karen

    Hi, Ella! I made this yesterday. WOW! Not too sweet…delicious…so satisfying! It really curbed my food cravings and thank you for that!

    I noticed some of your other recipes require a cup of almonds to be put in the food processor until it achieves a flour-like consistency/texture. For this recipe, I did purchase a bag of the almond flour. Since I have this already, my question is: when you say a cup of almonds, what is the equivalent for almond flour?

    Thanks again and God Bless!

    • ellawoodward

      I’m so glad that you loved these! 1 cup of almonds is the same as 3/4 of a cup of almond flour :)

      • Karen

        Thank you! Bless your heart even more for patiently answering all our questions. You are wonderful!

  • suzie

    Hi, I have bought this Chococru flavanol cocoa in Holland and Barrett thinking I am buying raw cacao… Should learn to read, I know ;)
    http://www.hollandandbarrett.com/pages/product_detail.asp?pid=4382&searchterm=chococru&rdcnt=1
    All is good what they write about it… so I wonder if this is good to use instead of the raw cacao and if yes then any difference in measurement needed?
    Many thanks for your help :)

    • ellawoodward

      I’m not sure, I imagine you would need more of it but try the batter and see, if you need more add more :)

  • Katherine

    Hi Ella,

    I am yet to try these but they do look great like the rest of your recipes. I was wondering about this recipe, with peeling the sweet potatoes, don’t you lose most of the goodness? Thanks

    • ellawoodward

      You don’t lose most of the goodness as there’s lots of goodness in the flesh and the skin would make a weird texture!

  • Citra

    Hi ella,,,i made your brownies today,,but my batter seems little bit solid,,is it because i use japan sweet potatoe? They are sweet to but the color was white not orange like yours,,and i use black rice flour instead of buckwheat flour,,is it affect the batter or i use a lot of flour,,thanks

    • ellawoodward

      Hi, yes you need orange sweet potato as the white ones have a totally different consistency and aren’t as sweet. Black rice flour I think is different too! I’m so sorry but the recipes really need to include all the ingredients listed in them to work!

  • Alex

    What would you recommend to use in place of the ground almonds? I have a severe almond allergy but a major obsession with sweet potatoes and I would LOVE to make these! Thanks a lot :)

    • ellawoodward

      You can use double the amount of buckwheat flour instead! x

  • stephanie hackley

    Just made these brownies, my first recipe from the blog. Im dont have any dietry requirements, just trying to eat a bit healthier….i dont think ill go back to making regular brownies again!! My mum agreed that we felt naughty…but we werent!!!! AMAZING, where have you been all my life!?

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  • Jordan

    Hi Ella,

    I was so excited to make these brownies because they look amazing and super healthy! However, when I made them the the brownies did not rise at all. I followed your instructions exactly (except use pure cacao and then grounded it up, still kind of chunky) and the batter tasted delicious but once baked, nothing happened. Do you have an idea as to why?

    • ellawoodward

      Hi Jordan. The brownies don’t rise as they don’t have any yeast or baking powder, they set and are deliciously gooey!

  • Louise Fallon

    Hi,

    I have an allergy to nuts so I’m just curious as to what can be used as an alternative dates and almonds?

    Thank you

    • ellawoodward

      Hi Louise. There’s no alternative to dates but if you have a look at my philosophy section I’ve discussed the nut alternatives in my recipes

  • Lauren

    I was so excited to make these on the weekend! The taste is all there but the texture was very gooey and not crumbly on top. I did follow the recipe exactly and even put them back in the oven for another 10 minutes but there was no change. Could someone tell me, is this how the texture is supposed to be or have your brownies normally got a crust? Thanks in advance!

    • ellawoodward

      Hi Lauren. The texture is meant to be gooey, they don’t have a crust!

      • Lauren

        Thanks for replying! Oh good, I’m glad it wasn’t me missing something then!

  • Angie

    I was at the GapFit event last night and tried this brownie – amazing. I’m totally inspired to give some recipes on this site a go!

  • Ava

    Hi Ella, just made these and they are lovely! One small issue is that I don’t think mine are chocolatey enough! I think it’s to do with the amount of cacao used. I could only find the 100% in large block form (Willie’s) and so grated two tablespoons into the mix. However, I’m wondering if you used ready powdered or ready grated cacao in yours and therefore achieved a more intense flavour? Please advise! Next time I will add more cacao even though I did it to taste and the mix was chocolatey in its raw form – just not so much when it was cooked. Going to try the raw brownies and caramel slices next :)

    • ellawoodward

      Hi Ava. Yes I use a powder which I think will be much more chocolatey! I buy it online from goodnessdirect.com :)

      • Ava

        Thanks Ella, I’ll give that a go next time. They’re still delicious though, and this morning I had the choice of one of my brownies or a croissant. I chose the brownie! That would NEVER have happened before :) so, thanks for your recipe!

        • Ava

          P.S. I just don’t know how you find the time for all these replies … but it’s lovely that you do! Many thanks, Ava.

  • Rez

    Hi Ella, I hope you are having a good weekend! I was preparing to make these just now and wanted to be sure about something silly but vital. I see you list the food processor in the instructions but you mentioned the word “blend” in your video. Just to be sure I should be using a food processor to combine the dates and sweet potatoes? NOT the blender!? :) Best wishes…Rez x

    • ellawoodward

      Hi Rez. It is the food processor, but I would call it’s action blending as not sure what else it is! :)

      • Rezveer

        Thank you Ella! They were a complete success! Thank you for approving my pic! :) Have a great day! PS – Made your pancakes this morning! Wow! No belly spasms, no bloatednes….! Thank you for sharing.

      • Ava

        If it helps, I say ‘whizz’ as in ‘whizz it in the processor’!

  • Rebecca Fisher

    Hi,
    Thanks for all the inspiring recipes. I tried the brownies today but had to keep putting them back in the oven as they didn’t seem to have cooked through – the top looked brown but it was still very gooey at the bottom. Could be my oven?

    Becky

    • ellawoodward

      That seems strange, were they very thick?

  • Rita

    Hi Ella! I made this yesterday for my mother’s birthday and substituted black mission figs for the dates (seeing as I had none on hand and her birthday party was in less than an hour) and it was DELICOUS! I wanted to say thank you for your amazing blog! I am currently in school to become a nutritionist and your blog is BY FAR my favorite! Every time I bring in one of your recipes, it is a huge hit among my classmates and teacher, so thank you so much!
    Much love,
    Rita (:

  • http://theoutofofficediet.blogspot.com Camille Marie

    Hi!
    I tried making these today and it was a total disaster.
    First, the sweet potatoes ended up being white! GRRR. I could have sworn I took them from the sweet potato basket at the super market. Second, I used unsweetened cocoa powder and I don’t think it was chocolate-y enough. Lastly, I don’t have a food processor so I attempted to mix most of it by hand…just not a good idea.

    *Sigh* I think I am trying your other brownie recipe. Definitely giving it another go!

    • ellawoodward

      I’m so sorry about this! The sweet potatoes do have to be orange and unsweetened cocoa powder is different to raw cacao so you would have needed about triple the amount listed in the recipe to get the right flavour! I promise they do taste amazing though!

  • EKW

    Do you know how many calories are in these brownies? They look great – I can’t wait to try them!

    • ellawoodward

      I don’t look at calories, sorry!

  • Agnes

    Dear Ella,
    I tried your recipe this morning but the result was a disaster!! :(
    It seemed to me to have followed all the right steps though.. Is it possible that the fault is of the flour? I used ground rice instead of brown rice flour.. The mixture was solid and not smooth and fluid at all.
    So sad :(

    • ellawoodward

      Hi

      Sorry it didn’t work out for you. The flours do have a different texture so that may be have been the problem. I test all my recipes before sharing them so the ingredients tend to be what I think works best!

      Ella x

  • Ash

    Hi! I really want to try these out asap, but I was wondering how much sweet potato, in grams? I don’t mind if it’s rough. I just want to know how much, as medium-large can range pretty heavilly. Can’t wait to try! x

    • ellawoodward

      Around 600g is about right but a little over or under wont do any harm!
      x

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  • Sana

    Ella do you think I could grind cacao nibs to make the raw cacao powder? Or do I need to buy the raw cacao powder?

    • ellawoodward

      Hi

      That would probably work fine although you may not be able to grind it as finely. You can get raw cacao powder really easily from sites like Amazon and it lasts forever!

      Ella x

  • Debbie Moon

    Hi – I made these last night and they are so delicious – I cannot stop eating them.
    Do you know how many days after baking they last before they start to turn?
    Thanks :)

    • ellawoodward

      Hi Debbie,

      They should last a couple of days in an airtight container

      Ella x

  • Jenna

    I was wondering if there are any substitutes for the agave/ maple syrup? Is there any way I could use honey or brown sugar instead?

    • ellawoodward

      Honey should work fine!

      Ella x

  • sana

    I’m having trouble finding raw cacao powder. Can I grind cacao nibs in a coffee grinder to make the powder?

    • ellawoodward

      Hi,

      You can get it really easily online from places like Amazon.

      Ella x

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  • Mari

    I love your blog Ella! This recipe looks delicious. Could I use coconut sugar instead of the other sweetener? I love how much effort you put into your passion :)

    http://thesimplewishlist.blogspot.com xx

    • ellawoodward

      Hi Mari,

      I haven’t tried it with coconut sugar but I imagine it would work fine!

      Ella x

  • Jenna

    Hi I was wondering if I could boil or microwave the sweet potatoes as I don’t have a steamer

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  • jessica

    hi, can you use fresh almond butter in replacement of ground almonds?

    • ellawoodward

      Using almond butter will change the consistency as ground almonds are more like flour

  • http://everythingbethy.wordpress.com Bethy

    I have a big problem… I’m craving these like mad but i’m out of maple syrup! and I don’t have agave at the moment so i cant even try to sub that! I NEED TO GO SHOPPING RIGHT NOW

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  • Chantelle

    I would just like to say that I absolutely LOVE all your recipes….. truly they’re amazing <3. I was looking at them all through History…. and Science….. and maths…. and religion and this website is literally one of the best things that happened to me! Keep on going & NEVER ever give up!

    <3 Chantelle xx

    • ellawoodward

      I’m so glad you love them Chantelle.
      Ella x

  • Marlene

    Hi Ella!
    How do you think it will turn out if I add beetroot to this recipe?

    • ellawoodward

      I love beetroot so I think it would be amazing although you may have to play around with quantities to make sure the texture works and they hold together ok!
      Ella x

  • maria

    hi, I love your blog! just wondering which brand of raw cacao you use and where you purchase it?
    thanks!

    • ellawoodward

      I don’t always use a specific brand and I tend to buy from my local whole food shop or on Amazon.
      Ella x

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  • http://www.kaleandtequila.com Angela Ranelli

    I made these and they were AMAZING and so moist. Thanks so much. Obsessed with your blog!

  • jackie

    hey ella! these brownies look so yummy and I’m going to make them for my birthday treat this month, I was just wondering whether it would be okay if I used a round baking dish as I don’t own a square one and if the baking time would change? :) thank you!

    • ellawoodward

      Yes that would be totally fine and should take the same amount of time to bake although you can always check by sticking a knife in and checking it comes out quite clean!
      Ella x

  • Kate Summers

    Loved this recipe! I added chia seeds and chopped cashews, so tasty. xx

  • Holly

    Hi Ella! I tried this recipe out today and really enjoyed it. Never thought brownies could be good for me haha! This it the first full on non-dairy/gluten/refined sugar recipe I’ve ever tried and I really enjoyed it. I’ve made them for my friend who can’t have cow’s milk and I’m hoping she’ll enjoy them too (she’s missing chocolate like crazy!!). Thanks for your easy to follow, laid back cooking too – love how easy these were to make and now I’ve got cacao, brown rice flour and dates left over to either make another batch or try some of your other creations with! Thanks again x x

    • ellawoodward

      Hi Holly,
      I’m so pleased! I hope your friend loves them too!
      Ella x

  • KK Brown

    I finally just made these last night and they were amazing. We had them for dinner and didn’t feel guilty at all LOL. My husband loved them too and I will definitely make them again!! Thank you so much :) (Made them with brown rice flour)

  • Amanda

    Could you also tell me if it’s possible to substitute pitted prunes for dates in the recipes you’ve posted today?
    I would also like to add my praise for your blog and all that you do, Ella. I think you are very inspirational and your enthusiasm is so charmingly contagious! Keep up the great work…

  • Costanza

    Hi Ella,
    I will try this recipe soon as the photos have made me crave these brownies very much!!
    I have a question: is it ok to boil the sweet potatoes? I don’t own a steamer :(

    Thanks for this website, you’re incredibly inspiring!

    Costanza

    • ellawoodward

      Yes that would be fine!
      Ella x

      • Costanza

        Thanks a lot! :)

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  • alice

    Hi Ella,

    Sounds super yum your Brownies recipe….can I sub the buckwheat flour for coconut flour? if yes, recommend how much to use?

    alice

    • ellawoodward

      Hi Alice,
      The flours have different absorbencies so you could substitute it but I haven’t tried it so I don’t quite know what quantity to recommend I’m afraid
      Ella x

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  • http://everythingbethy.wordpress.com Bethy

    Thank you so much for the gooey, fudgey, yet healthy deliciousness!
    Even my brothers couldn’t guess it had sweet potatoes!

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  • Jenny from Texas

    I loved it. Made these tonight, and my kids thought the brownies were yummy, it smelled up the whole kitchen, my husband kept sneaking bites, and I can’t stop snacking on the brownies. Thank you so much for sharing this recipe!!!!

    • ellawoodward

      So pleased you all like them!
      Ella x

  • Cathy Lucas

    I made these yesterday. To be honest I dont like them much as the consistency of the mix & flavour of the sweet potato didnt wow my taste buds. Quite bland, not sweet enough, or chocolaty enough.
    Sorry Ella, Ive made a lot of your creations & love them so far, but this one doesnt quite meet the mark for me.
    Happy Easter! :)

    • Woody2shoes

      Add more maple syrup if you want sweeter.

  • AJ

    Ella,

    Just wants to say thank you for doing what you do. I just try to eat healthy overall, not in any particular fashion. That said, these are my first stab at gluten-free and I love them. Been in my fridge for 4 days and still good. I added two tablespoons of healthy peanut butter from Trader Joes and it also adds a nice flavor, and is still gluten-free. Does take longer in the oven, doing 30-35 minutes at 375F. Thanks for a great introduction to a healthy way to cure my insane sweet tooth!

    • ellawoodward

      Sounds delicious! x

  • https://www.reverbnation.com/thebrownies the brownies

    I really love your website.. Excellent colors & theme.

    Did you make this site yourself? Please reply back as I’m planning to create my
    own site and want to know where you got this from or just
    what the theme is called. Kudos!

    • ellawoodward

      I had it designed so it isn’t a theme I’m afraid

  • Anna

    Hi guys!Could anyone tell me how the browni would be so high?Mine was really flat.

    • ellawoodward

      You could try making it a smaller baking tray

  • Michelle

    Hi Ella,
    First of all, thank you for your inspired recipes. Many of them have become go-to dishes in our house. They have made our transition to healthy eating alot easier- and I’ve never felt so good. I’m wondering whether you’ve heard of anyone trying the brownies with prunes instead of dates- would this effect the texture or flavour considerably? I’m a huge prune fan and not so fond of dates. Thank you!

    • ellawoodward

      The dates help hold it together and medjool dates are particularly sticky so I am not sure if prunes would work as well.

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  • Ellie

    Hi Ella, I just tried making the brownies today and they didn’t quite turn out as planned :( They are very heavy and not nearly as moist as I thought they’d be. I had to leave them before putting them in the oven as ran out of time before leaving the house, so put some clingfilm over the dough for about an hour and a half. Do you think this could have dried it out and therefore changed the consistency? Thanks! x

    • ellawoodward

      I’m not too sure why that would have happened, perhaps it was leaving them but with cling film they shouldn’t have dried out. They usually make really moist, gooey brownies so it’s a shame they didn’t turn out right for you!
      Ella x

  • Fiona

    600g is 1 large sweet potato, not 2.

    I don’t understand why–if people were having issues with measurements–you wouldn’t go back and edit the post instead of allowing people like me to follow an incorrect recipe, wasting time and valuable ingredients. One shouldn’t have to trawl through comments, every other food blogger manages to give an accurate recipe in the blog post itself.

    • ellawoodward

      Hi Fiona,
      I originally used coffee cups as measurements as this was a way to make the measurements standardised and useable for everyone as some people don’t have kitchen scales. As there has been several requests for grams I am starting to include these in my recipes as well. Unfortunately, I haven’t had a chance to go back and check the measurements for all of the previous recipes but the post says 2 medium-large sweet potatoes so it doesn’t need to be too exact. When someone asked me for the measurements in a comment I weighed the two medium sweet potatoes I was using which came to 600g and made delicious brownies! I will also be including grams in the cookbook too.
      Ella x

    • swarna

      Fiona,
      Your comment is really rude. Be positive and appreciate Ella’s time. You could just be polite and say they didn’t turn out well instead of all the bad criticism. Grow up and learn to appreciate!

    • Woody2shoes

      I had three sweet potatoes and they weighed over 600gms, so I knew once peeled that they would be the right weight. I followed the recipe as stated and it was perfect.

  • softy

    hi ella,

    i love your blog and love all your recipes! you’re the only food blogger that i follow. as for this recipe, the first time i made half the recipe and it turned out great. this time, i made the full recipe and no matter how long i baked it, the middle and bottom would not set. i used an 8×8 pan and size-wise, the brownies look exactly like yours, so i’m pretty sure i didn’t use too much sweet potato. the only thing that firmed up was the top of the brownies and they ended up burning ever so slightly just because the total time in the oven was 50 minutes – and it still didn’t set. i ended up giving up as i didn’t want to burn them anymore and render them completely inedible. i followed the recipe exactly and i don’t understand what could have gone wrong. will adding more flour help for next time?

    • ellawoodward

      They are meant to be really squishy and they set slightly when you take them out!
      Adding more flour will probably just make them more dense so I don’t think that will help.

  • Laura

    Hi!

    They’re currently in the oven – I had difficulty blending the dates in with the sweet potato unfortunately. They didn’t really want to blend so they’re quite chunky in the brownies. I think i’ll have to invest in a different blender!

    Can’t wait to try them.

    Thanks so much xx

    • ellawoodward

      It will probably be quite yummy having the chunks as long as they hold together ok!
      xx

  • Jane

    Thanks for the recipe, Ella! I like to make these and store them in my freezer. Eating them frozen is actually amazing…kind of like eating the kind of brownie bites you would find in conventional ice creams, but way more nutritious and delicious! They always satisfy my chocolate craving.

    • ellawoodward

      Sounds delicious! x

  • Natalie

    Hello :) This looks like such a great recipe and i am excited to try it! May I check if it’s okay to omit the dates – as they will be too sweet? Or is it better to include them?

    Thank you!

    • ellawoodward

      Unfortunately the dates hold the whole thing together so they are really important to the recipe!

      • Natalie

        Ahh I see. Thank you for the prompt response! Can’t wait to give these sweet potato brownies a try. They sound decadent. x

  • Carol

    Hi Ella,
    I just made the Sweet Potato Brownies today. I tried them out on my friends – and they have simply disappeared!
    I am not a vegan but you have converted me to trying all sorts of new clean wonderful foods!

    I love your blogs and look forward to all the new ideas!

    Fantastic work!

    Thank you ;-)

    • ellawoodward

      That’s awesome! I’m so glad you all loved them and that you’re enjoying trying amazing food!
      Ella x

  • Emma A

    Hi Ella
    I discovered your website a few weeks ago and absolutely love it! I have the app too which is great. I have made quite a few of your recipes but really like these brownies! I absolutely love chocolate (and sugar!) but have been trying to cut down and your website has really helped. I also just wanted to say that I made these for the second time at the weekend and stupidly forgot to add the ground almonds, but they still turned out just fine! The texture is a bit stickier than when I made them correctly but they still taste great! Thanks! Emma x

    • ellawoodward

      So pleased you like them! x

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  • Frances Murphy

    Made the sweet potato brownies absolutely delicious I used ground almonds. did you actually blitz whole almonds as you have them in the jar. Must try that in the next batch ,interested to see the result.
    Thanks once again your website is inspirational.

    Fran

    • ellawoodward

      Hi Fran,
      Ground almonds work just as well as whizzing up regular almonds as it makes a flour so using either is great
      Ella x

  • http://nowforthelastten.wordpress.com Sophie

    Hi Ella,

    Thanks so much for the recipe – I am making these brownies tonight for a dinner party and am so excited. I’ll also be featuring them on my blog which I’ll link back to this page – your website is fantastic and as someone who is constantly struggling to eat cleaner, the recipes are amazing!

    Quick question – I don’t have a steamer… If I baked the sweet potatoes then scooped out the flesh would the result be the same?

    Thanks so much. X

    http://nowforthelastten.wordpress.com

    • ellawoodward

      Hi,
      Yes that should work fine although steaming works best.
      Ella x

  • http://nowforthelastten.wordpress.com Sophie

    Thank you so much! I think it’s amazing how you reply to everyone’s comments. X

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  • Gaddemon

    I made this and it is amazing! I also tried it with carrots instead of sweet potatoes and it is really delicious too. :) I also put some hazelnuts in it, and we loved it.

    • ellawoodward

      Great ideas!

  • Karina

    I’ve ordered Coconut flour, tapioca flour, almond flour and coconut sugar. Would the coconut sugar and tapioca flour work in place of the rice flour and agave sector?

  • Poonpha

    Hello Ella,

    I just discovered your blog a few of weeks a go and loved it! Thank you for being such an inspiration for eating right :) I have been suffering from IBS and I have now switched to pescestarian and eat more plant based food.

    I made your sweet potato brownie tonight, but substituted 2 large bananas for dates (since I am on a low FODMAP diet for my IBS and should not be consuming excess fructose from dried fruit). I also do not cacao powder so I used normal cocoa powder. Unfortunately I did not read through the comment before I baked and did not find out I would need to add more cocoa powder. Not chocolately like the conventional brownie, but I still love the taste of baked bananas and sweet potatos together! Maybe you should try this combination some time, it’s delicious <3

    Keep up the good work, I am looking forward to see more of your deliciously recipes!

    • ellawoodward

      Thank you for the suggestion!

  • Talia

    This beauty is in the oven right now! I figure if it’s plant-based and healthier then I can polish the whole lot off myself, right? The sweet potato and dates blended together reasonably well considering how rubbish my blender is!

    Ella I just watched your Christmas special too, where you also use sweet potato because of it’s binding qualities. Have you played around with chia seeds for the same purpose? I used to work at an organic cafe where we soaked chia seeds in water and once it was gloopy one tablespoon of the chia gloop equated to one egg. We used this for our vegan banana bread which was an absolute hit. The chia also passed off as banana seeds with the occasional small crunch. Yum!

    • ellawoodward

      I’m not sure that they are still healthy if you eat the whole batch although I have been tempted many times!

      I have used chia seeds in this way but that is a great suggestion for banana bread, thank you!
      x

  • Sarah

    These are amazing! I was going to pick up buckwheat from the store and ground them into flour, but realized I eat brown rice at home so I just blended that up to use for flour. I forgot the almond flour the first time until after I had already put it in the oven but oh my gosh these are absolutely amazing! I can’t get enough of them! And they don’t give me the horrific burning sensation I get when I eat normal brownies! Thank you so MUCH for this concoction of absolute deliciousness!!

    • ellawoodward

      I’m so pleased you like them! x

  • KK Brown

    Hi Ella – I just made these for the third time and used Cashew Meal instead of the Almond meal (just because I had it and wanted to test if it would be good) and also went back to the Brown Rice flour instead of the Buckwheat (personal preference – just a milder flavor) and they came out AMAZING again. They are my favorites and I am having a hard time stopping…. LOL.
    Thanks so much!

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  • Talia

    Does anyone have a good method to making the brownie keep? Refrigeration, air-tight container on the shelf, freezing? Surprisingly haven’t demolished all of it yet but it looks like it needs scoffing pronto! :-/ Hate wasting food.

    • ellawoodward

      Hi Talia,
      They tend to keep fairly well in a Tupperware in the fridge – they should last a few days at least!

  • Cat

    Will definitely try out your recipe however what can be substituted for dates? It doesn’t agree with me so I’m wondering what else goes with your receipe? Thanks.

    • ellawoodward

      Unfortunately the dates are really important as they bind the whole mixture together!

      • Rebecca Tute

        Would apricots work? I’m itching to try these, but have only got apricots, not dates. It’s hard to find medjool dates without any preservatives in them where I live.

        • ellawoodward

          Unfortunately you really need medjool dates to hold it all together

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  • Guy Salisbury

    Hi Ella,

    I want to make some of your sweet potato brownies to take to a bbq but want to make them the night before.

    What would be the best way to store them over night and then reheat when I get there?

    Thanks :-)

    Guy

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      Hi,
      Sometimes I do but I don’t have any particular solutions sorry!

  • Hannah

    Hi Ella, like so many people, I love your website and have tried a number of different recipes. I have just made these brownies; they are seriously yummy! I just wondered how long you think they would keep? Thank you x

    • ellawoodward

      Hi Hannah,
      I’m so pleased you’re enjoying the recipes. I would say around 3-4 days in a tupperware. If it is warm I would recommend keeping them in the fridge x

  • Alex

    Tried these the other day – really disappointed as they turned out bad and that I had wasted so many expensive ingredients :( I used everything listed, wish I had’ve read the comments section more though to see you saying to ONLY use orange sweet potato, as I used white fleshed, and an actual measurement, as I must’ve used too much. Mine tastes disgusting – like weirdly textured sweet potato (and I love sweet potato, I love all the ingredients listed actually), and almost like it is uncooked, although I left it in for the correct amount of time and the fork came out well. It wasn’t chocolatey at all and now I have a container of weird tasting slice in my fridge, unsure of what to do with them now.

    • ellawoodward

      I’m really sorry these didn’t turn out right. The amount of sweet potato doesn’t need to be super accurate but I have only ever used orange ones.

    • Kathryn Fourie

      I used the white ones, turned out fine! But I left the peels on when I steamed them, and then I took the peels off before I put them in the food processor. They were completely soft and sticky when I put them in with the medjool dates. Oh also, I did leave the brownie cake in for about 15 minutes longer than recommended, I guess ovens differ in their heat retention and distribution.

      • San

        I found it very important to really mix the dates into the sweet potatoes. I think I have a good kitchen machine, but still, it I processed the mix several times for 30 seconds, with some waiting time in-between as the dates seem to soften over time. Before the mix was ready, it smelled strange, almost earthy. Then, after the patience and work, it began to smell like caramel.

    • Woody2shoes

      I used the regular orange sweet potato and they worked out brilliantly. I would never have guessed that they had sweet potato in them. Mine are very chocolatey having used raw cocoa and not the bland cocoa powder that people usually buy.

  • shirley anne peacock

    Hi Ella, i have made these brownies a few times are they are soooo yummy :) i went to make them today but i had ran out of buckwheat flour so i substituted it for gram flour and i have to say that they turned out just as good!! Also i have coconut flour and would like to try it, so how much coconut flour would u use in the recipe instead of the buckwheat flour? x

    • ellawoodward

      I am not actually sure – I would imagine you can find a conversion online though!
      So pleased you love them x

  • Alejandro

    Feelin the BROWNIE LUVIN!!! =D
    These look AMAZE! Can’t wait to try them. Although i HATE potato *enter squishy-sludgy bad childhood memories of mums mashed potatoes almost everynight of the week*, I’ve had sweet potato a few times and surprisingly enjoyed it so I’m trying to get into them :)
    Odds…against…..me…!?!no oven GAH!?! Haha waiting to borrow (comandeer?) neighbours oven and lucky i did! Read through some of the comments and noticed the recommended 600g of sweet pots. I bought 2 medium-ering on the smaller side potatoes and they were over 700g…and i thought i needed to buy more! :O
    Definately see what you mean about size difference country to country (apparently size DOES matter :p )! Im sure you can now understand my confusion upon reading american, UK bloggers post about recipes where theres one WHOLE sweet potato (baked etc) per person WITH all the toppings and sides and stuff, WHAT?!?? Hehe I want to see your “mini” sweet potatoes now, im sure they are SUPER CUTE!

    Anyways, thanks for the post, excitedly awaiting to test drive these bad boys! :)

    • ellawoodward

      I hope you love them!

  • Karina

    I used 1/4 cup of coconut flour in place of buckwheat flour. I replaced half the maple syrup with organic coconut sugar. The brownies came out perfectly!

  • Benedicte

    Hi Ella!
    I don’t have a vegetable steamer. Can i prepare the sweet potatoes in another way?
    Cant wait to try and make them!

    • Kat Nicholls

      i cut mine into little bits and place in a bowl with a tablespoon of water, cover in glad wrap and pop in the microwave for 5 minutes. thats my quick method. If i have more time, i peel,glaze with maple syrup and roast until they are tender throughout. gives a lovely honey roasted flavour.

  • Lily

    I made these, they were so disgusting! So disappointing. A real waste of ingredients. Booooo.

    • ellawoodward

      Hi Lily,
      I’m sorry you didn’t like the brownies – they are the most popular recipe on the site so I am surprised that you were disappointed. Maybe give the raw brownies a try next time – they are sweeter and more palatable perhaps if you aren’t used to this sort of eating.
      Ella x

      • Type1diabetic

        Hi Ella
        I made these brownies last night.. I wouldn’t say they’re disgusting at all… But they do have a different tatste, I had to have a drink of water straight after because it was very thick & dry from the sweet potato.. Haha, I could taste al the ingredients I used :)
        When I made it though I found the batter to be dry and in your video it looks quite moist.. What have I done wrong?
        I’m going to buy more sweet potatos & real maple syrup today (instead of this sugar free flavoured maple syrup) and give it another go.. I also used coconut flour & almond meal..

        • ellawoodward

          I’m sorry ot hear that you didn’t love the sweet potato brownies. I personally love them and they are one of my most popular recipes! I would definitely buy pure maple syrup next time. Make sure the sweet potatoes and dates are fully blended to form a really smooth and creamy consistency. Have a lovely day! Ella x

        • Melissa Webb

          Coconut flour absorbs a lot of liquid, so that is likely why your brownies came out drier than Ella’s.

    • Chantelle

      If you put chocolate frosting/ melted choc on them and put them in the microwave for 20 secs, they will turn out a LOT better! xx

      • Karina

        I don’t believe a microwave ever improves any food. Eating clean healthy food should never involve microwaves.

        • Kat Nicholls

          this is craziness! A microwave can be a quick and easy way of cooking veggies.If anything, it makes eating clean more accessible to busy people. I would give your microwave another chance!! Can i respectfully ask why you have such a hard line stance on the poor old microwave oven?

          • Karin Pritchard

            Think you need to do a bit of homework regarding microwaves. Microwave ovens work by making use of an electromagnetic field. The process is basically radiation. The process basically changes the molecular structure of the food. If you are in the US you most likely already consume genetically modified foods. Ignorance is bliss.

          • Jane

            YOUR ignorance, apparently, is not bliss. Not all radiation is harmful – and some of it is actually super awesome! If you enjoy listening to radios then you are, in fact, enjoying the dulcet tunes of radiation (if the name didn’t give it away). If you think telephones are pretty useful (which I sure do!) then you are, again, giving a big thumbs up for radiation. And who doesn’t love the fuzzy warmth of snuggling up to another person?! Yep – body heat is another form of radiation! So unless you are concerned of the negative health benefits of being warmed slightly, I also think you should give your microwave another chance!

            If you’re still unsure – let me direct you to this even MORE super awesome video by Hank Green (brother to the author of “The Fault in Our Stars” on the subject: http://www.youtube.com/watch?v=uJ3ea9fa6CA

          • Jane

            YOUR ignorance, apparently, is not bliss. Not all radiation is harmful – and some of it is actually super awesome! If you enjoy listening to radios then you are, in fact, enjoying the dulcet tunes of radiation (if the name didn’t give it away). If you think telephones are pretty useful (which I sure do!) then you are, again, giving a big thumbs up for radiation. And who doesn’t love the fuzzy warmth of snuggling up to another person?! Yep – body heat is another form of radiation! So unless you are concerned of the negative health benefits of being warmed slightly, I also think you should give your microwave another chance!

            If you’re still unsure – let me direct you to this even MORE super awesome video by Hank Green (brother to the author of “The Fault in Our Stars” on the subject: http://www.youtube.com/watch?v=uJ3ea9fa6CA

          • Becca

            DFTBA

          • Lizzie

            Microwave flip the polarity of the water molecules in food. It’s the vibration of the water molecules flipping polarity that generates the heat. The food itself is not becoming radioactive. They greatly reduce the cooking time therefore reducing the exposure of the food to heat. Meaning it has less time to denature. I feel a degree of critical thinking is needed on this matter. Do your own research (please use scientific journals and not blogs) and draw up your own conclusions!

          • S laporta

            To make them nicer, BAKE the sweet potato, don’t steam it. It really brings out the sweetness. Also, double the cacao powder. It gives them a richer chocolate taste – not so “healthy”. I also used coconut flour in place of the ones listed, which is just coconut dust and is quite sweet! I found that these adjustments made them irresistible. My 5 year old twins LOVE them and that’s saying something!

          • Melanie

            I’ll try that next time. The brownies taste ok to me, but I’m used to sugar-free foods. I don’t think they’d go down particularly well with guests though.

          • Diane Smith

            how long do you bake sweet potato for and is coconut flour available anywhere?

          • Imogen

            You can buy coconut, peanut and almond flour [ by Sukrin, its all organic as well] in the Free From food isle of most Tescos, as well as Cacao Powder. You’ll also find Buckwheat flour [by Doves Farm] hope that helps!
            Ixx

          • Raquel

            Hi! I am Spanish, and I have bought your book in Amazon. I want to make this brownies, but here There is only almond meal. Is ok? Thank you

          • April

            Here are a couple of articles on microwaving food. http://www.wisegeek.com/do-microwaves-give-off-radiation.htm
            http://www.cancerresearchuk.org/cancer-help/about-cancer/cancer-questions/radiation-microwaves-and-cancer

            There is very little risk to microwaving food. There is a much greater risk of radiation by getting a mammogram or an X-ray. I found your comment to be so disrespectful. I’m from the USA and I’m aware of our GMO ridden food. Hopefully you have the privelage of living elsewhere where it is illegal.

          • Karin Pritchard

            Keywords:
            broccoli (Brassica oleracea L);flavonoids;hydroxycinnamoyl acid derivatives;domestic cooking;HPLC/MS
            Abstract
            Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl-quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. High-pressure boiling, low-pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work. The predominant sinapic acid derivatives were identified as 1,2,2′-trisinapoylgentiobiose and 1,2′-disinapoyl-2-feruloylgentiobiose. In addition 1,2-diferuloylgentiobiose and 1-sinapoyl-2,2′-diferuloylgentiobiose were also identified in broccoli inflorescences. The results showed large differences among the four treatments in their influence on flavonoid and hydroxycinnamoyl derivative contents in broccoli. Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl-quinic acid derivatives (87%). Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high-pressure boiling caused considerable leaching (47%) of caffeoyl-quinic acid derivatives into the cooking water. On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes. Copyright © 2003 Society of Chemical Industry

          • Karin Pritchard

            I wasn’t talking about radiation being dangerous. I was pointing out that microwaving destroys nutrients in food far more than other methods of cooking. I’ve posted a scientific study done in Spain which hasn’t been affected by large companies paying them to say what they want them to say.

          • Emily27

            That is why most people just love their microwave . . . because it’s quick and easy. When you’re ready to open yourself up to what a microwave does to your food, you’d be horrified!

          • Kat Nicholls

            Please access some academic studies on the dangers of microwaves, on microwave cooking and nutrient retention and microwaves and the correlation with adverse health effects. You will find you are worried about nothing and are spreading misleading information. Microwaves are a safe and efficient way if cooking food and are superior to maintaining nutrients as well as reducing carcinogens (in meat) than conventional oven cooking. I know exactly what microwaves do to my food (It seems I have a better understanding of non-ionizing radiation than most people here) and I am far from horrified.

          • Klaudia

            Hi, As a dietitian I can tell you that microwave is EXTREMALY unhealthy way of cooking. Food isn’t gently cooked, the nutritional value of meal is rather small and most of vitamins is destroyed. There are some tests confirming that microwave can lead to cancer.

          • Regina Branham

            Microwaves kill all nutrients in your food…….You may as well eat the box your food came in (if it is frozen pre-pkg’d food) – There is no eating clean with a microwave – It is very harmful especially if you stand in front of the microwave oven door while it cooks……

    • Bo Courant

      You’re crazy

    • Margaret

      I guess if we are used to conventional brownies they may taste different until our taste buds get acquired to them. I love sweet potatoes I am looking forward to making them…

    • Woody2shoes

      You must have done something wrong. I made them last night for the first time and they were gorgeous!

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  • Kayla

    Hiya, excited to try these tomorrow. Just wondering if rice malt syrup is a good substitute for maple syrup? Thanks :)

  • adriana

    was really excited to try these but they aren’t sweet enough and taste oddly dull. I had high hopes considering all the dates in them but I’m sure I’ll never make these again. I’ll try the raw ones though, after the sweet potato brownies are gone, which will take a while…

    • Susannah Vyvoda

      totally agree

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  • pam11670 .

    I have just made these and I love them! I don’t know why some people did not like them, but not everyone’s tastes are the same. Also, I think if you’re used to eating very sweet artificial brownies then these lovely, delecately sweet brownies might seem a bit different. I personally love them. Thank you, they are lush! X

  • Kat Nicholls

    I tried these a while ago. in my opinion they are better than full sugar, packet or made from scratch brownies. Less sweet, but more chocolatey. i use double cacao powder. I make these for all my friends that are skeptical of the idea of delicious and nutritious, sugar free desserts. They really are delicious already, but are amazing if you tweak the recipe to suit your taste.

  • gaelle

    is it ok to use wholemeal flour instead or is it gonna be a big difference??? want to impress my guest tomorrow but realised i dont have the right flour…

  • Grace

    Dear Ella,
    i have been so inspired by all your recipes. They are all super healthy! As
    i suffer from Anorexia Nervosa i always found it hard to maybe have banana
    bread, nuts and seeds or a smoothie…but you have shown me that it’s healthy
    and great for your body. You and your amazing recipes have made it easier for me
    to eat things like sweet potato brownies (which are my favourite) and not have
    to worry about them, because I know that they’re good and perfect for what your
    body needs.

    You’ve made my recovery so much easier too, If it wasn’t for you, who
    knows…i may of never of thought to recover, but I’m almost there and nearly at
    a healthy weight. It’s allowed me to try all these different foods, which i
    probably would of never eaten before. Even though I’m not a vegan and i swap the
    buckwheat flour for normal flour, i still enjoy eating nearly the same as you,
    even though it can be hard sometimes, but i do still eat meat and dairy so don’t
    worry, i don’t think my parents would let me have almond milk just yet because i
    need to get better first, so i have to stick with cows milk (I’ve tried almond
    milk, and it’s so yummy)

    I always look forward to you posting new recipes on your blog and videos on
    youtube, i just can’t wait to try them! I literally spend my whole day looking
    through your blog because I’m so fascinated to try and make things you have
    made, as i know that they are all super healthy for you, as they’re all natural
    and not processed. You’ve made me want to get better, and i would like to say a
    massive thank you to you. My parents are so happy that I’m recovering and are
    also happy that i found your recipes, as it’s made eating easier for me.
    I hope you have a lovely day, and keep cooking:)

    From Grace aged 15

    • ellawoodward

      Hi Grace,

      I am sorry I think I missed your message or my reply didn’t send. I am so so pleased to hear that the blog is helping you on your road to recover and I hope you continue to enjoy the recipes and feel good!

      Ella x

    • ellawoodward

      Hi Grace,

      I am sorry I think I missed your message or my reply didn’t send. I am so so pleased to hear that the blog is helping you on your road to recover and I hope you continue to enjoy the recipes and feel good!

      Ella x

    • Jellybean

      Way to go Gracie! I’m inspired by you, lots of love on the road to recovery <3

    • Karen

      Hi Grace, I am a recovered anorexic and reading your comments just warmed my heart. You are so amazing to have posted your comments here. I was 15 when I got ill (I’m 34 now) but I want you to know that anorexia can be beaten and trying to cook your own food following healthy sensible and nutritious recipes like these is a great way to get there. Keep going. Keep fighting. Much love. K xx

    • Mina

      Grace, you’re beautiful. You brought tears to my eyes. I just wanted to wish you all the best for a 100% full recovery. Virtual hugs. xxx

    • Joanna Simpson

      Hi Grace
      How wonderful that you are recovering. You’re obviously a fantastic young lady. Really happy to read your story and see how this lovely lady’s blog is helping in that recovery! Lots of love to you sweet girl xxx

      Joanna

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  • Lindsay

    Can you use almond meal instead of the buckwheat flour?

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  • bubsfreckleface

    I love this blog and am super excited to try these brownies! I have a lot of butternut squash at the moment and was thinking of substituting them for the sweet potatoes. Any thoughts on that?

  • Lesa

    Hi Ella,

    How much is a cup, as the proportion of flour and almonds versus the other ingredients, will change the overall result?

  • Natalie

    Ella, I’m dying to try these but I have a nut allergy – do you think I could sub the almond flour for another type of flour?? xx

  • Guest

    Once I got these brownies in the oven, I scrolled down through more of the comments than I had read originally. I started thinking uh-oh, but waited with an open mind until they came out of the oven and cooled. Unfortunately, I have to agree with those people who said these brownies are bland… just not much taste. I am wondering what I can do to them so they’ll get eaten. I’m not a picky eater at all, and I love to find healthy versions of favorite foods, like brownies. But this is not a recipe I would ever fix again. Love the web site though. Maybe I’ll have better luck with another recipe. Wondering about that though since this is one of the most popular recipes.

  • stepho

    Hi Ella,

    I love all your recipes!!! Your app, website, youtube, and instagram are real inspirations – everything just taste yummie and truely delicious! I’ve gotten everyone in my household to download your app! (Including my boyfriend!) unfortunately, my bf is deathly allergic to nuts (his throat swells up, sounds really horrific) so sometimes, he cannot take part in some of your recipes. Can you start putting substitutes/ alternative ingredients for those allergic to nuts in your recipes??

    cheers,

  • Lydia

    I made these for the first time yesterday. I used 2 small/medium sized sweet potatoes so the brownies were quite thin but they were AMAZING! Thank you so much Ella! I have many health issues and your website has made me so excited about food again. My aim is to try and make all your recipes!! Thanks again ^.^ x

  • Cait

    I didn’t love these on their own straight out of the oven, but I thought that they were delicious when frozen in a thin layer with 4-ingredient peanut butter cookie (pb, chickpea flour, applesauce, and sugar) in a thin layer on top.

  • Ruthie Bakes

    Yummy… I added 2 tsp of cinnamon and a tsp allspice (my spices are a bit old, so fresher spices may be a bit more powerful) – delicious!

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  • Anika Miller

    Hi Ella, I was running low on ingredients so instead of using almonds I used activated pumpkin seeds, I replaced cacao with natural peanut butter and I added some cinnamon and vanilla and I didn’t add maple syrup. They came out delicious! I love how versitile your recipes are. And to clean out my food processor I just added a banana and some coconut water mmm sweet potato smoothie!!!! Xx

  • Alix

    Ella your recipe is A-MA-ZING! Tried sweet potato brownies today for the first time and OMG they turned so good!!!! Needed two pieces because one wasn’t simply enough :) Thanks for sharing your ideas and recipes of healthy food. I was so shocked because it doesn’t taste potato at all and before I tasted it, I was expecting a potato taste :) Moreover, I found them really not sweet and I hate when dishes are too sweety because it’s impossible to eat a whole piece or more. :) Because I suffered from anorexia I didn’t allow myself “treats” like brownies and tonight, I did. I had brownies for the first time in more than three years and I might admit I was in Heaven ! Keep inspiring us with all of your yummy food!!!! Already thinking about trying others recpies like your banana bread ;)

    Thanks a lot Ella, hope you had a great day! xx

  • Sue

    But Ella, what about the almonds? You haven’t written how to use them and now I am a little confused. ;)

  • ellawoodward

    Hi Alix,

    I am so pleased you loved the brownies – they are one of my favourite recipes so I am so happy you liked them too x

  • ellawoodward

    Sound delicious!

  • ellawoodward

    Yes that would work fine! xx

  • Daniela

    Thanks for the great recipe!! :) DELISH! I made only half of it just to try and had two brownies right away because they were so amazing. Mine turned out really moist and soft:) – followed the recipe as it is. Can’t wait for many more fun recipes to try:)!!!

  • Helen

    I just made these this week and they’re really tasty. The are different from your typical brownie but still delicious. They get better after a couple of days. Mine came out thinner than the photos, not sure if that was pan size issue or an ingredient quantity issue, plus I only had 550g sweet potato and freestyled a bit on the number of dates but all turned out fine. Can’t wait for the book :)

  • Molly

    I have been wanting to whip these up ever since I first came upon this recipe a few weeks ago. I was leery at first because some of the reviews were mixed, but I LOVE Ella’s raw brownies so I took the plunge and made them. They are amazing! I agree that they are not overly sweet like regular, boxed brownies, but I love the texture and they seem to get better the longer they sit. They tasted better to me at room temperature the next day than when they were fresh. I did make a couple of substitutions because I didn’t have everything called for. I used pecans instead of almonds and whole wheat flour instead of buckwheat. I also roasted my sweet potatoes in the oven with the skin on, as opposed to steaming them. It really develops the sugars in the potatoes and makes for a naturally sweeter end result. I can eat several of these brownies and I don’t feel sick to my stomach like I would if I ate a bunch of processed boxed brownies. These are really unique and delicious – you should give them a try! Thank you, Ella!

  • Bo Courant

    Hi Ella,

    Thanks so so much for this recipe. I just made them and they’re way too good. We didn’t have any sweet potatoes left so I used home made pumpkin puree instead, which was a pretty smart idea as I’d say so myself, because they came out great! So THANK YOU!!!

  • Elsa Ramos

    I am officialy in LOVE with your blog, app and recipes. Last week I tried the carrot cake and all my guests loved it. Not a single bite was left. Today I tried the sweet potato brownies, what a perfect way to disguise veggies in unexpected places! I will be coming back many times to check for more recipes for sure. Thanks for sharing your creations :)

  • Anne

    super good!! But unfortunately I couldn’t afford medjool dates so I put some Deglet Nour dates (I buy some organic paste) and I wasnt sure of the proportions but the taste is amazing after cooking!! Even my fiance love it and he’s usually a reluctant for “healthy” stuff…haha

  • ellawoodward

    So pleased you loved these!

  • ellawoodward

    I use a coffee mug (3×3.5 inches) when I refer to cups

  • http://www.thehungrygiraffe.blogspot.co.uk Rebecca Guy

    Has anyone tried freezing these? I want to save half the batch I made and feel they will go off fast…

  • ellawoodward

    The consistency may be a little different but it should work fine

  • ellawoodward

    I am so sorry to hear you think that, this is one of the most popular recipes on the site so I am quite surprised. Maybe try spreading a little nut butter on top – that is usually so delicious!

  • ellawoodward

    I’ve never tried that but I don’t think they would taste the same as sweet potatoes give a real sweetness to them

  • ellawoodward

    It really depends on the recipe – there are a few ideas in the FAQ part of the blog x

  • http://www.evelynkrieger.net/ EvelynKrieger

    Can you tell me why you cook them on such a low temperature? Also, for those who are not vegan, just healthy, I imagine adding an egg might make the brownies lighter.

  • Ellen Little

    This looks amazing! However, I have received so many contrasting facts about medjool dates. I’ve seen some places saying 1 date is about 7 grams, and others saying 24 grams or even more. Could you give a figure of how many grams/ounces your recipe calls for? Not all medjool dates weigh the same. Thank you for sharing your great blog!

  • Sanne

    Hi Ella,
    Just made these brownies and they absolutely taste divine! I’m also addicted to sweet potato, so this is a great combo with the dates and raw cacao! Thanks for another great and healthy recipe!

  • katflei

    I’m an omnivore transitioning into eating more healthy foods, but I still eat everything, sugar of all kinds included (gasp!), so sometimes healthy sweets are a letdown compared to the “real thing.” Not these! These are squishy and fudgy and delicious and satisfying. THANK YOU. They’re so good I’ll reserve my grandmother’s very-bad-for-you recipe for very special occasions. These are my new standby. I’m going to keep a batch in the freezer at all times. (I added a cup of chopped walnuts, too, which added a satisfying crunch.)

  • ellawoodward

    They are about 20 grams each with the stones I think

  • http://www.obsessivecompulsivebakingdisorder.com Obsessive Compulsive Baking Di

    I adore beetroot brownies so really can’t wait to try these out.
    Thanks for a lovely looking recipe x

  • Laura

    Hi Ella, I’m new to this sort of eating and I absolutely love this recipe! fully recommend it and well done!
    Laura x

  • Laura

    Hi Ella, I made these brownies today for the first time and I absolutely LOVE them! I’m new to this healthy eating and this is a great place to start, thank you very much x

  • Lucy

    Hi Ella,
    I have made your Sweet Potato Brownies twice now & I can honestly say that they are amazing! Thankyou for this recipe & for continuously inspiring me through your blog! I cannot wait for your book to be released in a few months also.
    Lucy x

    • ellawoodward

      I am so pleased you love them Lucy! x

  • http://www.healthyhappysteffi.com/ HealthyHappySteffi

    I made these brownies several times and everybody (including me) loves them! They are soooo good! Thanks for sharing they recipe and your passion for good food, Ella!
    I also wrote a blogpost about them and translated your recipe into german, so your brownies will find even more fans in Germany ;-)
    Steffi XX

  • ellawoodward

    The temperature is quite normal I think!

  • blablablabla

    I am not a vegan or allergic to gluten, and I LOVE sweet things. But I have been steadily trying to move towards healthy and clean eating. I came across this as I follow you on Instagram, and was really taken in by their gooey appearance (I don’t like the crumbly texture of brownies, as much as I like brownies themselves). Looking at the ingredients, I was like “well that could go really wrong, but lets give it a shot). I just wanted to add that I have never actually baked normal brownies or any form of cake as looking at what goes into seriously makes my stomach churn uncomfortably.

    But, I made these today. I microwaved the sweet potatoes as I don’t have a steamer, and I used wholemeal flour as I couldn’t find buckwheat or brown rice flour. I was worried due to some negative reviews, but these came out soooo good! They are super gooey (I think you should add something about their texture. I almost overcooked them because I wasn’t sure what to expect :D), super yummy and so so decadent.

    I agree that they don’t taste like normal brownies, but some aspects are an improvement over it. For one, they are not super sweet. Also they are gooey as opposed to crumbly. I didn’t have a very good food processor, so my dates didn’t blend into a pulp. Which obviously took away from the appearance of the brownies. However the date pieces add a nice nutty texture, so I am thinking if including some nuts might work?

    Anyways thank you for this recipe. I came across some others but they have a lot of eggs and sugars which I am trying to avoid (especially since I do love sweet things). This is the only brownie recipe I came across where all ingredients (even though high in sugar) are unrefined. I look forward to more recipes from you!

  • Olivia Williamson

    Hi Ella

    I was just wondering how long these last for? Or if they are okay to freeze?

    Or could I half the ingredients to make a smaller batch? Would that still work?

    Thanks

    Olivia

  • Lisa

    I made these a couple of days ago and to begin with I wasn’t sure at all… But now they taste really nice! It seems like the cacao needs a few days to develop in mine!

  • James

    I bought all the correct ingredients, fresh and organic, spent so much money on good dates and followed the exact recipe…. still the brownies were disgusting! Quite upset as this is the 3rd attempt, the idea is great and they looked yummy but tasted fowl.

    Not to mention I stored them in the fridge over night and the following morning they looked sweaty and obese. I might try with coconut flour to see if they rise more. I can’t eat wheat or gluten so thought this would be a nice dessert for me as I have a real sweet tooth but sadly not there yet.

    Thanks Ella though for your dedication – a great site for people who due to health reasons have to make the most of limited diets.

    • ellawoodward

      I’m sorry if you didn’t like them. They are one of the most popular recipes that I have so I am really surprised that they aren’t turning out right for you but I am not too sure what to suggest. They obviously are not going to taste exactly like conventional brownies but people do tend to love them!

  • Rose W

    Hi Ella!
    I am so thankful that I found your blog! You’re the most amazing, inspiring person I’ve ever come across, and your blog really motivated me to start eating cleaner. It even motivated my mom and thats really hard to do! We’ve been trying a new recipe of yours almost everyday, and there isn’t a single thing we haven’t loved! Right now we are trying out these sweet potato brownies and I have no doubt they will come out delicious! Thank you so much for the awesome recipes:)

  • ellawoodward

    So pleased you are and your mum are loving the recipes! x

  • Kathryn Fourie

    Hi Ella, my friend Dyl (a vegan athlete) has been waxing lyrical about your food in general, but your brownies in particular. He said “The thing about Deliciously Ella, is that if you just follow the recipe exactly as she describes it, it always turns out just like the picture!” With that in mind – and after buying a 4kg bag of sweet potatoes two weeks ago that I just wasn’t working my way through quick enough – I went off to our local health shop and bought the bits and bobs that I needed – I stuck to the original ingredients, missioned to find raw cacao and not the regular stuff, maple syrup (only sold in one store in Howick, my little hick mountain town in South Africa)…got the last bag of medjool dates and didn’t cave when the regular dates were cheaper. I am happy to report that it was worth it!! HELLS these brownies are so frikking delicious I cannot stop ‘testing’ them. I used white sweet potatoes (we hardly get the orange ones here), and they were completely great. I can’t get over the fact that they have zero butter, zero eggs…cray cray! I am saving them up for a rock climbing mission on the weekend, going to wow the crew with them at tea time! Thanks so much for taking the time to figure out these recipes, I would never have had the patience to get these cleverly exact amounts – 14 medjool dates is so much easier than 280g. Making the spinach and brinjal power bowl for dinner! Smells ama-zing in the oven! :)

  • Alina

    Thank you Ella – Great Recipe!!!! I oven baked my sweep potatoes on the second attempt and I think that made the brownies even gooier and replaced maple syrup with brown rice syrup. I really can’t stop going to the fridge for more. I have set myself a challenge to try one of your recipes per week at least

  • HilaryM

    Dear Ella,
    Please could you add a weight measurement for the sweet potatoes in your “sweet potato brownie” recipe? I tried to make these but clearly my idea of “medium to large” sweet potatoes is not the same and my brownies turned out VERY sweet potatoey , not chocolatey and pretty unpleasant to eat. I did how ever try to get through them as I couldn’t justify chucking the lot in the bin. I would not have tried giving them to visitors however, as I imagine I would have found bits of sneakily discarded brownies in various hiding places after my guests had departed! Not suggesting my friends are disgusting , just that the brownies weren’t very edible! Please please help those of us who may be slightly “challenged” in the culinary department and add some weight measurements to allow me to properly experience these yummy looking treats – I really don’t want to experiment again and end up wasting precious ingredients.

    In happy contrast though, I seem to have no problem either making or devouring the raw brownies!! Totally addicted to them.

    Thank you!
    Hilary.

  • HilaryM

    Oh apologies! I have just gone on to the computer instead of my phone (where it isn’t as easy to read the comments thread) and have now read the earlier comment on the weight of sweet potatoes being 600g. This will be a big help I am sure and it is welcome news for me that you will now be including weight measurements. I love eating this way but it can be very expensive so the fewer ingredients I end up wasting the better.
    Thanks.

  • Sarah Yang

    Hi ella!
    just wanted to know if i could substitute the buckwheat flour with oats ?
    Thanks! :)

    With love, Sarah xx

  • ellawoodward

    I haven’t tried doing that but you can swap the flour for a different type if that helps! xx

  • ellawoodward

    Hi,

    Yes a smaller batch would work fine. They usually last for around 5 days in a sealed container in the fridge.

  • ellawoodward

    So pleased that you loved them! xx

  • ellawoodward

    I am so pleased that you loved the brownies! It is always great to hear when people are making healthy changes to their lifestyles too!

  • Sam

    I made these last week. I’ve never really baked before, vegan or non-vegan. I thought they were amazing! Thank you x

  • Rhianna

    I made these on Saturday (after being really excited about them for weeks!) and have to admit I was disappointed when I first tried them. BUT – luckily I persevered. Either the taste grew on me, or they get better with time, as a few days later I can’t get enough of them! Can’t wait to try some other recipes. I’m a cacao convert :)

  • ellawoodward

    I’m so pleased you liked them x

  • ellawoodward

    So pleased you liked them in the end!

  • Mieke

    Hi Ella,
    I just got on your blog an hour ago and coudn’t stop reading! The recipes sound amazing and I can’t wait for cooking some of your dishes myself! Also congratulations for the design of the website! I am also thinking about introducing my father to this website – he has some health problems that are not that easy to explain (nothing with nerves, but I think it would help either way). The only problem I have with your recipes is that (living in Germany) most of the products you use are imported. Maca, Chia, cacao, sweet potatoes, dates, maple syrup, bananas etc. pp don’t grow in Europe. That’s not environmentally friendly. It would be great if you could propose some alternatives. On the other hand eating less (or no) meat, fish and dairy products is great for the environment!

  • Xavier Richardson

    OMG Ella I made your sweet potato brownies today and they are totally divine! I’m gluten free plant based as well and your recipes are always a great inspiration to me! Thank you!

  • San

    My first batch of sweet potato brownies is in the oven now… The mix was a lot sticker than the one in your video and I had to make sure I process the sweet potatoes with the dates really well to make it nice and caramelly. Let’s see how they turn out. So far they smell very good.

  • San

    I cannot find my first comment, but just wanted to say that the brownies were amazing. I brought them to a party and got nervous when the guests started eating them, when I had not even tried one (and after reading about some of the negative experiences here). People loved them and started asking who made them. When I tried one I was relieved. They had a very special taste and were nice and moist, still holding together very well. I briefly roasted the almonds and the buckwheat before grinding them into flour. I had thought you added the buckwheat, because it is a gluten free wheat replacement, but its favour came through really nicely. Thanks so much :)

  • Jo

    Hi Ella, you mention the almonds in the video but never put any in? Do you normally grind them up finely and then mix in?

  • Jennyfer Henriksson

    I´ve wanted to try this recipe for soo long and now I´ve finally bought myself a food processor and is super excited to inaugurate it with this lovely recipe :D I´m just a little confused now looking at the recipe, what does ground almnods mean? Is it whole peeled almonds? Or peeled almonds blended until they look like flour? Or almonds with skin blended until they look like flour? Thankful for answer since google isn´t helping me too much :S

    • ellawoodward

      You can buy ground almonds or blend blanched almonds until they form a flour.

  • ellawoodward

    They are ground almonds rather than whole almonds – I buy them like that but you can also blend them in a food processor until they form a flour.

  • ellawoodward

    I try to buy all my fresh food locally to help with this but can’t avoid that some superfoods have to be imported unfortunately!

  • ellawoodward

    I am so pleased to hear that you loved the brownies and that you managed to get hold of everything you needed! x

  • Martine

    Hi! I really want to try these brownies, but I don’t have the same baking dish as you. I only have a round one, or a bread form. Do you think any of these two would work? xx

  • elka

    Hey Ella, just made it turned out Absolutely Deliciously. Congratulations, and many thanks!

  • Melanie

    Hi Ella,
    This recipe looks so yummy…I just wonder where do you put the almonds while making the brownies? In the food processor with the sweet potato and dates?
    Thanks in advance for your answer,
    Melanie

  • Sheryl

    Hi Ella,
    I was wondering what might work to replace the dates as I don’t have any?
    Enjoy your weekend! Never mind Ella… I used raisons and it worked fine! :)
    Sheryl

  • Crisarlin Vazquez

    These brownies are super delicious. Even my husband (who likes real brownies), loved them. He added a scoop of Organic vanilla ice cream. Thanks for these healthy and delicious recipes.

  • Alison Newsome

    Hi Ella is there a good replacement for ground almonds? I am allergic to nuts x

  • ellawoodward

    Hi Alison, you can just double up the flour quantity to substitute for the ground almonds! Ella x

  • ellawoodward

    So glad you (and your husband!) enjoyed them :) Ella x

  • ellawoodward

    Hi Melanie, thanks for your comment and hope you enjoy making them – you put the almonds in the bowl which you then add the other ingredients and sweet potato/date mixture to! Hope that helps, Ella x

    • Melanie

      Hi Ella, again sorry for my silly question, i didn’t see that it was ‘ground’ almonds needed….thanks a lot for your answer! I will definitively give it a try!!

  • ellawoodward

    So pleased to hear it! Ella x

  • ellawoodward

    Hi Martine, I think both of these would work, I don’t think it will affect the brownies as long as they are a similar depth in the tin. Ella x

  • Robyn

    Hi Ella,

    I made these brownies for the first time yesterday. They came out pretty good, but a little too sweet for me. Is there any way to modify the recipe so it’s more “grainy” and less “sugary”? Also, I felt that the texture once cooled was still a bit soft/mushy so I placed them in the fridge to firm up. This seemed to work well and also helped to peel them off of the parchment paper. One more question…how long do these last in the fridge? Also, can they be frozen?

    Thank you!

  • ellawoodward

    That sounds great! So glad you liked them :)

  • ellawoodward

    Hi Robyn, the brownies should be fine in the fridge for up to a week but the optimal taste window I’d say is about 5 days. If you want them more grainy, I’d add extra ground almonds and less dates if you want less sweetness :) x

  • ellawoodward

    No worries :) hope you love the recipe! Ella x

  • Emily

    so good ella. i have made these many times now; don’t even need the recipe anymore as i just go with the flow…and everyone loves them! thanks for that :)

  • ellawoodward

    That’s the best way! So glad you love them Emily :) have a great day x

  • Lkb

    These have been on my “must make!” List for such a long time, and I’m so glad I finally made them! The brownies were so easy to make, and just delicious – loved that they are fudgey! I never missed any of the unhealthy traditional ingredients (nor did I miss that terrible blah feeling from a traditional brownie). I did adapt mine slightly, used 1/4 c coconut flour instead of buckwheat (I didn’t have buckwheat), and 6 dessert spoons of cacao. YUM! Thank you :)

  • Jeanne-Candice Garrido

    Hi Ella,

    First time on your blog and found this recipe. I made it tonight with a few alterations, I added 6 tbsp of raw cacao powder and about 3 tbsp of almond milk because my sweet potato/date mixture was too thick for my blend together, used cashew meal instead of almond, and coconut flour instead of buckwheat. Even with the changes, they turned out amazing! I just finished two of them, and they are so moist and chocolatey! Thank you for sharing this recipe, I look forward to trying more of the recipes on your blog. :)

  • s stev

    Hi! Want to try this recipe but cant eat dates as I have to follow a low fodmap diet, can you leave them out or substitute with something else? not honey as I cant have it either! thankyou

  • Simone Hamilton

    Stop. The. Press. These are ridiculous! Absolutely ridiculous! Man oh man…. So good. Keep us inspired with these incredible recipes Ella! You spoil us! Thank you.

    • ellawoodward

      Thanks for your lovely comment Simone! So glad you love them! :) Ella x

  • ellawoodward

    Hi :) unfortunately in this case, I think for both the taste and for the stickiness dates they are essential to the recipe. Sorry about that, Ella x

  • ellawoodward

    Hi :) Those alterations all sound delicious and I’m so glad they turned out well! Thanks for posting and hope you love more of the recipes on the blog. Have a lovely day :) Ella x

  • ellawoodward

    Hi :) you’re welcome! So pleased the alterations worked out well and you loved the brownies! Have a lovely day :) Ella x

  • Katie

    Dear Ella,
    I have just discovered you via Instagram and I already love your blog, it’s great! Annoyingly, I cannot eat nuts and I was wondering whether anything could be done to substitute the almonds within the brownies?
    Thank you x

  • ellawoodward

    Hi Katie,
    So glad you’re the blog! And not to worry about not eating nuts, for the brownies I’d suggest adding more buckwheat flour – so another 80g or so? Hope that helps :) Ella x

  • Claire

    Hi Ella, I was in need of some cooking inspiration and saw this on instagram, can’t wait to try them. With a nut allergy what would you recommend swapping out the ground almond for, to try and get the same consistency? Cheers :)

    • ellawoodward

      Hi Claire,
      Often people with nut allergies add more buckwheat to combat the almonds, the consistency should be very similar, you could always throw in a few more dates to up the squidginess and sweetness from the almonds! ella :) x

  • ellawoodward

    Hi Claire,
    Often people with nut allergies add more buckwheat to combat the almonds, the consistency should be very similar, you could always throw in a few more dates to up the squidginess and sweetness from the almonds! ella :) x

  • Danielle Turk-Bly

    you could make a raw, chocolate avocado frosting to top them off with and viola! you’ve got all of your favorite foods in one! excited to try them for the first time

    • ellawoodward

      Ooh that sounds delicious! Hope you love them when you try them :) ella x

  • Stephanie

    Wow, there’s a lot of really nasty comments on here. Show a little respect people; she gives so much and asks so little. So, maybe these didn’t turn out the way you expected, you certainly didn’t die from eating something new to your palette!
    Personally, I thought these were delicious and perfect as is. We hardly eat any sugar in my house, so we were not expecting some sugar-laden dessert from Martha Stewart’s kitchen. We knew they would be healthy, whole foods treats and were extremely pleased. I didn’t want to use so many dates (cheapskate) so I added in 7 plus stevia to taste and a small amount of brown rice syrup for the stickiness.
    For those who thought they were not chocolatey or didn’t like the taste, be sure you are using either raw cocoa powder or dutch process cocoa powder, as American cocoa powder (think Hershey’s, etc.) will give them a bitter, almost burnt taste

  • ellawoodward

    So glad you loved them :) x

  • Julia Muirhead

    Dear Ella,
    I’m sorry if you’ve answered this question a thousand times before (!) but could you confirm whether your quoted oven temperatures are for a normal electric oven or a fan oven?
    Thank you so much.
    Best wishes, Julia

    • ellawoodward

      Hi Julia! It’s just a normal oven setting, if it needs a fan oven then I try and specify :) hope that helps! Ella x

  • Lena

    your nails look so naturally gorgeous!

  • Lena

    Hi Ella,
    I live in a college dorm and don’t have a steamer. What do you suggest as an alternative? I thought about baking the potatoes whole (in my toaster oven) and then peeling the skin off nice and easy. Have you tried this method?
    Thankss!! :)

  • Abby

    Hi Ella,
    Is it possible to make these in a larger batch and freeze for clean treats over a few weeks?
    Thanks,
    Abby

    • ellawoodward

      Hi Abby, yes lots of people have freezed them and I think they keep really well! Have a lovely day, Ella x

  • dd

    I have just today found your blog. I am an eating clean wantabe. I gonthrough phases, but certainly know that reading what others have done is an inspiration. Thank you for sharing.

    i found some of the comments below rather rude and believe some of your fans need to practice a little bit of diplomacy. you are a saint to resond so sweetly.

    the comments regarding the taste made me laugh. I have been gluten free for about six years. I made gluten free brownies using black beans and thought they were amazing, my niece tried them and quickly let me know I had not had real brownies in a very long time. LOL

  • ellawoodward

    Haha, that’s so funny! The taste is of course going to be slightly different, but it’s an amazing substitute for processed and gluten heavy brownies and they’re delicious! Thanks for your comment :) X

  • ellawoodward

    Do you have an oven? If so you could roast them? Or boil them on a hob if absolutely necessary but it’s much better to steam/roast to preserve as much of the nutrient content as possible – but I totally appreciate in college dorms that might not be easy! x

  • ellawoodward

    that’s so sweet of you :) x

  • Laura

    I made these tonight and they are lush! I used honey and plain white flour as that’s what I had in and they were still fab. Thanks for the great recipe :)

  • Misty Amber

    Thankyou for this recipe, I have made these twice now, I think they are delicious! I bake the sweet potato – they bake really fast. The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts- just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts. I also tried peeling the sweet potato after cooking it the first time, but I find its much easier to peel before cooking.

  • Jodine Gummee Glove Boothby

    Hi Ella!

    Wow I’m so pleased to have found your blog. I was diagnosed with Fibromyalgia a few months back & refused conventional methods like anti-depressants etc. I truly believe that food is thy medicine & medicine is thy food! Haha. Thank you, you are so inspiring!
    Just a couple of questions r.e these fab brownies – how long do they keep, do you know? Can they be frozen?

    Many thanks again!
    Jodine x

  • Karen

    Hi Ella, I made these earlier this week and they are lovely – thank you!! I read through the comments but made them as per the recipe anyway as I am always keen to try something new (and I love your recipes anyway!). I would agree that if you are trying to compare like for like with ‘real’ brownies then you might be disappointed but in their own right they are awesome! I would liken the texture more to fudge and I have been eating them by chopping them into little squares like fudge and savouring every mouthful! Nom! Next time (and there will be a next time) I will probably use double cacao just to give a bit more chocolatey oomph. Keep up the great work Ella. You are an inspiration. xx

  • ellawoodward

    Thanks so much for your comment Karen, so glad you love the recipe :) x

  • ellawoodward

    Thanks for your comment Jodine! So glad you’re feeling better, I just love hearing that. The brownies will keep for about a week in the fridge, and lots of people have frozen them very successfully!
    Have a lovely day :) x

  • Kristen

    Hi Ella,

    i am planning on making these tonight! What do you mean by ground almonds? Just blending almonds in a blender? Won’t that make almond butter? Or do you mean almond flour by “ground almonds”? Thanks!

    Kristen :)

  • Kim

    Made these today (am having an orange colour moment, made your vegetable curry yesterday!), I added cocoa nibs for a bit of crunch & used coconut flour too; result very spongy, yummy brownies!! Here in Spain we can buy sweet potatoes ready roasted from the baker’s so it’s an even quicker process. Another récipe to repeat!

  • ellawoodward

    Hi Kristen, ground almonds and almond flour are the same thing, it’s the powdered version of almonds. If you blend almonds in a food processor this is what you’ll get, you have to blend for much longer to turn this then into butter. Hope that helps! x

    • Kim

      I used the dried almond pulp left over from making almond milk & it worked fine as was almost flourlike in texture.

  • Lisa

    Hi Ella, I`’ve tried lots of your recipes and all have been lush apart from these so I blame myself and wonder if I’ve screwed up with the nuts as you have not explained when to add them neither on your video on you tube. I chopped into a powder like substance in the food processor and then added the potato and dates plus swapped for Brazil’s as allergic to almonds. Had to throw them all away. Never mind but wonder what I did wrong as your recipes are delish. Keep them coming please as your so inspiring. Lisa x

  • Alycia @ Foodblogit

    These look amazing and so creative!! Thank you for sharing!!

  • Blathnait

    made these brownies and they were a huge disappointment !!! I love sweet potato so I was really looking forward to these :( they were so dry and literally tasted like nothing !! it was such a waste of my ingredients ;(

  • Abigail

    Dear Ella, Made these this evening and they were delicious even though I left them in the oven a bit too long. Another brilliant recipe!

  • ellawoodward

    Ah that’s such a shame, I’m really sorry you didn’t enjoy them, I’m always surprised when they’re not to people’s taste as they are just one of the most popular things I’ve ever put on the blog! Hope you try and enjoy some of the other recipes and have a lovely day, Ella x

  • ellawoodward

    Ah Lisa, this is such a shame. I wonder whether it was the brazil nuts as I’ve never tried it with brazils but know that other people have with a lot of success. Sorry that you didn’t love them, but hope you love the other recipes and that these come out better if you try them again. Love ella x

  • ellawoodward

    Double win! x

  • Rachel Page

    Wow, those look so good! Love the combo of flavors.

  • Kat

    Hi Ella,
    I want to make these brownies this weekend, but one of my friends has a nut allergy… Is it possible to substitute almond flour with a different flour, such as buckwheat/spelt/coconut/any other?
    Also, is it necessary to add maple syrup, as the brownies already have Medjools in them which are amazingly sweet?
    X Kat

  • ellawoodward

    Hi Kat,

    You could use a different flour but you may need to add a little extra liquid as they have different absorbencies. I don’t think they are too sweet with the maple syrup but you can always add less if you prefer. x

  • Emma

    Such ingenuity Ella, so delicious!
    After experimenting with plant-based baking for a year, I have finally revolutionised my tastebuds.
    I was out of sweet potatoes, so I replaced them with 300g beetroot, 300g carrots (cooked and puréed), used 1/2 cup ground almonds, 14tbsp date paste and no added sweetener as I didn’t think it needed it (but that’s a personal preference).
    I now have lovely brownies with a warm-pink hue sat on my countertop, waiting to be devoured.
    Thank you!
    Emma x

  • Chrissi

    HI Ella so delicious but next time i will use the cacao like you suggest as I feel the cocoa is simply not strong enough to bring out the flavour. Maybe this is why people are finding them a little disappointing ?

    xx

  • Lex

    What can I use instead of raw cacao? I heard it wasn’t actually too healthy either.
    http://www.living-foods.com/articles/toxiccacao.html
    But I don’t know but just in case what alternative may I use?
    Thank you this recipe looks delish!

  • ellawoodward

    There isn’t really an alternative that I would recommend, sorry x

  • ellawoodward

    The recipe suggests cacao and so hopefully that is what most people will use! x

  • ellawoodward

    They sound amazing! x

  • disraeligearbox

    These are great – if you are expecting chocolate brownies from the shops (full of rubbish) then yes, you may not like them. (I think that’s why there are some not so nice comments.) I used coconut sugar as I had no syrup, cocoa powder and spelt flour. They are delicious!!! Not too sweet, moist, chocolately. NOM NOM. Thanks for the recipe Ella!

  • Sophie

    Hi Ella, I was just wondering if I could use carob powder instead of cacao and how much of it?

  • uva

    Thanks Ella for a delicious recipe!!! So tasty, also your kale salad recipe has become our family favourite!!! Well done and thank you!!! Merry xmas!!!

  • leentjef

    Dear Ella,

    Thank you so much for your recipes and advice. I’ve been struggling with fatique and IBS for quite a long time and eating differently has already improved my health. Thanks for helping me out!

    A dutch fan

  • Katie Drax

    Dear Ella

    Made these today and they were very very good the texture is the best bit and personally I would have called it fudge not brownies but sweet potato fudge doesn’t quite have the same ring to it. The taste is so unusual and subtle yet wonderfully unique all at the same time. i was wondering though for the overall taste of the brownies I think I may have overdone something but my brownies ended up tasting a little overly strong of sweet potato not date or cacao is this to be expected? Also what is the buckwheat flour meant to do, would the recipe still work if I’d just used ground almonds?

    much love xxx

  • Julia

    These were amazing, thank you thank you thank you!

  • ellawoodward

    Yes ground almonds would work fine. I am not too sure about the taste – mine usually taste like a combination of all three! x

  • ellawoodward

    I am so pleased to hear that you are feeling well. x

  • Kate

    there are some really horrible comments on here – it may not be to everyone’s taste but there is no excuse for rudeness. I can’t say I was crazy about these when I first made them yesterday but after a night in the fridge I enjoyed them a lot more somehow! That’s just me though :) and so much better than eating a regular, sugar laden brownie! Thank you for all your fantastic recipes Ella, I love your blog and you should be so proud of it – keep up the good work! Of course it’s going to be impossible to please everyone all the time.

  • ellawoodward

    I am not sure of the quantities as I don’t use carob but I think it would work fine x

  • ellawoodward

    I am so pleased you liked them in the end and thank you for your positive comment x

  • Kim

    I have recently frozen a batch & when I feel like a snack, I find that 30 seconds in the microwave adds another dimensión to this brownie; even more yummy when slightly warm!

  • ellawoodward

    So happy you like them x

  • Dominique Fry

    Not bad. More like fudge than brownies. I bit rubbery. They are better the next day at room temp rather than warm/hot out of the oven. Used coconut flour and reg unsweetened org cocoa powder (but tasted the batter as I mixed and added more cocoa to taste.) The best thing about these ‘brownies’ is that they are extremely filling and sooooooo good for you. One has to have a open mind and tasting buds to get it! Trying the sweet potato dip next. Thanks for sharing the nourishing Ella!

  • ellawoodward

    Hi Dominique, so glad you enjoy the brownies! X

  • Maz

    These are stunning and the kids love them too!! Better they eat these then junk so really pleased.. Can I ask how do your store and keep these please?? If they last that long that is!!

  • ellawoodward

    Hi Maz, so glad that you and your kids love them! Keep them at room temperature in an air tight container. X

  • Adam Rothwell

    Made these last night and they turned out lovely. However, I ground up the cacao nibs i had into a powder, do you think it would be better to keep these whole? what about adding walnut pieces as well for added sweetness?

  • Gemma Davies

    Hello Ella, This looks yummy! I was just wondering, what would you suggest instead of the ground almonds? Would gluten free flour work? I have a nut allergy and avoid gluten, and have intolerance’s to sesame/lentils/some pulses…I’m inspired by your healthy eating path initiated by your ill health. I have a lung disease and have been off gluten for a few years now – it’s really helped! I’d love to follow a diet like yours but my allergies and intolerance’s restrict this…but some things I can try or adapt! Thanks, G.

  • Lexie Lau

    Hey Ella, this recipe is awesome! I’m a huge fan of sweet potato but i’ve never thought about using them to make brownies! It tastes very sweet (in a good way) and doesn’t make me feel guilty when I eat a big piece because it’s packed with nutrition! Mine came about a bit too moist so I put them into the oven every time I have it. It’s really good when it’s warm :) Thank you for sharing this!

  • Louise Carder

    Any ideas of GI or GL of these brownies? Desperate to try them!

  • Leanne Townsend

    Thanks so much for the great website Ella. I am really enjoying following this approach and am beginning to feel a million times more energised. I had a small piece of shop-bought cheesecake at a friend’s house the other day, and it tastes saccharine sweet, so my taste buds are changing :) I made these brownies but I didn’t realise it was powder, as the recipe just states “raw cacao”, so I bought nibs but milled them using the milling blade in my nutribullet. I would steam the sweet potato next time as I did it in the micro and it overcooked a bit and was quite dry. It was hard then to blend it with the dates. My brownies look orange, not dark brown like yours – do you think this is because I used milled nibs? Next time I will try beetroot from the garden for the deep colour :) thanks again x

  • Jenni

    what can I use instead of almonds if I am allergic to nuts?

  • Jacqui

    Yum. These are so tasty – I used hazelnut instead of almonds and they taste amazing! :)

  • Michelle

    Ella! Sweet potato heaven! I suffer from a hypoactive thyroid, and do my very best to eat right, exercise, and meditate regularly. However, I do also crave those sweets temptations once in awhile.. These brownies are divine and totally fulfill my rich cravings! I did find I had to bake these much longer than 20 minutes– more like 40 (and the center was still a bit soft), but oh so scrumptious!

  • luckychiclet

    Wow! These are really very good. Thanks for the lovely recipe. I will definitely make again.

  • ellawoodward

    Hi Gemma, you could use buckwheat flour which is gluten free. Hope you love the brownies. X

  • ellawoodward

    Hi Adam, I would recommend keeping the cacao nibs whole and using cacao powder instead. Walnuts sound like a great addition! X

  • ellawoodward

    Hi jenni, you could try ground sunflower seeds instead. Hope you love it! X

  • ellawoodward

    Hi Louise, sorry I don’t have the exact GI numerical value for these brownies. X

  • ellawoodward

    Hi Leanne,
    Yes I imagine that is because of using the nibs. Raw cacao powder is really strong so the nibs will have worked out as a different quantity and not been so strong. x

    • Leanne Townsend

      thanks Ella, I’ll buy some powder. Might be worth popping ‘powder’ after ‘raw cacao’ in the ingredients list ;) thanks so much.

  • http://www.sketchbookcloset.com/ Katie Ng

    I just made these and they are AMAZING! I didn’t have that many dates, so I used what I had (about 8-9) but it still tastes great!! I can’t stop eating them. Ella, thank you again for another incredible recipe. My husband and I are getting a lot of use out of our Vitamix and feel healthier, too!

  • DogsAreCool

    Hi Ella,
    My son has a small reaction to almonds, what would you suggest instead?

  • ellawoodward

    Hi, you could use another nut such as pecans or as a nut free alternative you could use pumpkin seeds. Hope you love the brownies! X

  • Carrie

    I know this may sound silly but what are the calorie content for these brownies?

    • ellawoodward

      Hi Carrie, I do not know the calorie content. I don’t like to focus on calories, I prefer to focus on nourishing my body with wholesome ingredients. X

  • Becca

    DFTBA

  • Galina Agintiene

    Made these brownies for the third time now, they are amazing! Today I doubled recipe as they will dissapear quickly in our family of 5. I wonder how long can I store them?

  • Charlotte Cssmnt

    Hi Ella,

    Since a lot of your recipes require many dates, I was wondering where you buy yours? As they aren’t very cheap, do you know some ‘hotspots’ where they tend to be sold cheaper per kg (instead of buying them in small quantities in supermarkets)?

    Many Thanks!

    Charlotte

  • sarah

    Hi, made the brownies and I wasn’t sure when I first tried them. After 24 hours in the fridge they firmed up and I have to say they are delicious! It made a real difference to the consistency so those of you who didn’t like them try again…..

  • cindy

    ella!

    i’ve been using your recipes for a while now, but i have concerns about this recipe and the raw brownies. i had the amount of dates you used, but when i made these two recipes, the date flavor was very overpowering and i could barely taste any strong brownie-like flavors or even the sweet potato (for this one!). are they supposed to taste like that? i use the same sized medjool dates as you, and i usually soak them before i use them (to make them softer). i’m not sure if that makes a difference in taste though?

  • ellawoodward

    Hi Charlotte, I buy medjool dates from Amazon, they’re my favourite! Have a lovely day x

    • Charlotte Cssmnt

      Okay, thank you very much!!
      Just a last small question! I’m sure you know these ‘Nakd Bars’ made of dates, nuts, etc (gluten/wheat/dairy-free). As they’re made of ‘good sugars and fats’, BUT of course not homemade, do you think they are OK to eat? Or do you rather consider those bars as ‘processed’ as well?

      Many thanks again!
      Charlotte

  • Taylor

    Hi Ella, hello from Canada! I made these brownies last night, however after cooking for 20 minutes, the fork did not come out dry. I kept them in another 5, 10, 15, 20 minutes, however the fork never came out dry! They still taste great but I was wondering if they are supposed to be quite dense and gooey or if they are supposed to be lighter and drier like a traditional brownie. I would love to know for next time!

  • ellawoodward

    Hi Cindy, although there is sweet potato in the recipe, you shouldn’t really be able to taste it, it’s more for the sweetness and amazing texture. Soaking the dates shouldn’t change the flavour but I would try making them with dry dates to see if that makes a difference. Have a lovely day! X

  • ellawoodward

    Hi Galina, so glad you love the recipe! The brownies can keep up to 5 days in the fridge. X

    • Robin Kelly

      Hi – can they be frozen – either before baking or afterwards? I made the whole recipe but the family didn’t enjoy as much as I did – I should have stored them in the fridge, I guess. I thought they were fabulous and will be baking another batch but thought I could freeze the raw mix in batches and thaw before baking or freeze the cooked ones? Thanks.

  • ellawoodward

    Hi Galina, so glad you love the recipe! The brownies can keep up to 5 days in the fridge. X

  • ellawoodward

    Hi Charlotte, I think natural sugars and fats are fine to eat. However I would be wary of the natural flavorings which can occur in some of the ingredient lists. X

  • Shelley

    Hello, could you use coconut flour instead?
    Thanks xx

  • ellawoodward

    Hi Shelley, I prefer to use buckwheat or brown rice flour but you could try coconut flour instead! X

  • ellawoodward

    Hi Taylor, the brownies do finish setting if you let them stand for about 20 minutes once they come out the oven. Hope they turn out delicious! X

  • http://northofbloom.com Brittany

    I just cannot wait to get my hands on a copy of this cookbook!!!!!!

  • Nicola Gourley

    For some reason mine didn’t turn out well :-(. I’ve tried some of your other recipes and they have been amazing so not sure what went wrong. Will perhaps give the raw brownie recipe a try next time.

  • Madison D

    Hi Ella,

    I just wanted to say I love your blog and this was the first recipe I’ve tried off of it! The flavour was really different but I liked it. I’d add a bit more cacao next time I make it. I’ve pre-ordered your book and can’t wait to receive it! Thanks for making a healthy lifestyle seem much easier to achieve.

    xx Madison

  • Gudrun

    These are so good! The first thing I said when I tasted these delicious brownies was very rude!! :-) I’m allergic to so many things it’s depressing, I love cakes so much and it’s sometimes really hard not having a little chocolate heaven, now I can!! I took some along to my son’s birthday party I didn’t get to eat much, everyone was like “mmmmm aaah!! these brownies are amazing!” Thank you

  • Gudrun

    Forgot to say, I used coconut flour and next time I’ll leave out the maple syrup because they were too sweet for me, I only used 1 1/2 tbs…amaze balls!!

  • Robin Kelly

    I made these this afternoon – they are awesome! I’ve cooked with vegetables before but these are on a different level from the veggie cakes i’ve made previously. I’m looking forward to trying more recipes and have cut out the article from yesterday’s Telegraph too!!

  • YDA

    Hi Ella,
    You have been so inspiring! I have been trying to lose my post-baby fat for over 10 months now. I resolved to eat healthy this year and with recipes from your blog and you as a role model, I have managed to lose 5kgs already this year. Sweet potato brownies are my absolute favourite. They are sooooo yummy! The last batch I baked, I added the juice and rind of 1 large orange and it was just out of this world!
    I bought your “Deliciously Ella” book a few days ago and it is just so amazing! I cannot wait to try out the recipes, especially the banoffee pie and key lime pie. I went back yesterday to get a copy for my mum and they did not have anymore copies left!!
    You really are making a difference in people’s lives. Thank you!

  • Charlotte

    I have a quick question for you Ella – what size baking tray did you use? I couldn’t figure it out from the recipe so used an 8×8 pan, but I think that may have been too small as they didn’t cook that well (having said that, they are still yummy!). Thanks!

    • ellawoodward

      Hi Charlotte, I just use a regular size baking tray, a little bigger than 8×8. I wouldn’t use one too small as the pieces will end up too thick. X

  • Sarah K

    Thank you Ella for the recipe, I made last night. I love them, though as I couldn’t get buckwheat flour I used Rye. I’ll hunt down for next time, I was too keen to try! As you’d mentioned Agave I used a half and half maple syrup. Is maple syrup an ok sugar? Thank you x

  • ellawoodward

    Hi Sarah, I think pure maple syrup is a great natural sweetener. I personally prefer using it for the sweet potato brownie recipe as opposed to agave. Have a lovely day! X

    • Sarah K

      Thank you, you too! x

  • ellawoodward

    Hi Charlotte, I just use a regular size baking tray, a little bigger than 8×8. I wouldn’t use one too small as the pieces will end up too thick. X

    • ellawoodward

      Hi Leila, you could try using buckwheat or puffed quinoa instead. Really hope they turn out great! Have a lovely day x

  • Gem

    Just baked these for the first time and they are delicious. Also a major hit with my 3 year old and 18 month old. Super excited about your much awaited book. X

  • leslie sarracino

    Hi Ella,
    Do you think I could use my vitamix instead of a food processor to mix the dates and sweet potatoes?

  • ellawoodward

    Hi Leslie, I’ve not tried the recipe using the Vitamix. My only concern is that it won’t be able to handle the dates as they can be quite sticky so I would recommend starting off with small quantities! Hope they turn out delicious! X

    • leslie sarracino

      Hi Ella,
      I tried it in the Vitamix and I thought i’d let you know how it went in case another reader asked the same question. It did not work in the VItamix. I believe because there is no liquid in the recipe. I ran over to my friend’s house and quickly put the sweet potato and dates in her food processor. It worked beautifully. The brownies were delicious! Can’t wait till i receive your cookbook. I’m in the US so i’ll have to wait a little longer:(
      Best,
      Leslie

  • Tracy

    Hey Ella, I was diagnosed with POTS a few months ago after a LONG and heartbreaking journey of hospitals, tests, doctors, frustration, confusion, pain and tears. Your story was similar to mine. I am so inspired by your success with the Raw diet and I have pre ordered your book. As I live in the US, I was wondering when the book is released in the US are the measurements, temperatures in metric?? If so is there a conversion chart? Good luck with your recovery. I am learning to deal with my new normal. I’m very excited about trying some of your recipes and hope that they help with some of my symptoms. Blessings!

  • ellawoodward

    Hi Tracey, the book will be released on 3rd March in America. The measurements be to U.S standards so don’t worry! Hope you love it! X

  • Sarah

    Hi Ella,

    For the past nine years I have suffered from POTS. After having my first child, it put me right into bed for six months. My POTS is aggravated by me having Diabetes Insipidus, caused by a cyst in my pituitary gland. I have always tried to eat well, and I strive to stay in great shape physically, but never feel well at all because of POTS. After doing a lot of reading and research, I happened upon your sight. I had a complete moment of enlightenment. It is beyond me how many fillers are in my “healthy” foods, especially sugar! For the past week and a half I have eaten a complete diet, without any additives or refined sugar. So far, I have been feeling a lot better! Usually mornings and evenings are terrible, but I have noticed that they aren’t as bad…I really appreciate your site, and for putting your story out there. And your sweet potato brownies are AMAZING!!! I actually enjoyed the sweet potato and date puree before any other ingredients!!!

  • GG

    Hi Ella,
    These look amazing and I’d love to try making them, but since I got POTS I’ve found that chocolate makes me more ill and increases my tachycardia. Do you find that cacao powder is better than normal chocolate or will it probably have the same effect?
    Loving your new book by the way!
    Thanks.

    • ellawoodward

      Hi, I feel so much better after having raw cacao rather than normal dairy chocolate. I will be writing a blog post all about cacao next week so keep a look out! Have a lovely day! X

  • Joanne Bentley

    Ella,

    These brownies are delicious! This is my first recipe of yours that I have tried, and I plan to buy your book and try a lot more. Would you happen to know how many calories approx. each brownie contains, assuming that I used the same amount of ingredients and divided each brownie equally into the number you suggested?

  • Daisy Maude

    Just made these. Wasn’t sure when I took the first bite, as they were still warm and a bit soggy, but after they cooled I found they are actually quite tasty. They have a lovely natural sweetness to them, that isn’t sickly, plus added goodness that you could never get from a typical sugar loaded brownie! Thank you Ella for sharing this, can’t wait to try more of your recipes! :)

  • Guest

    Just made these after seeing the recipe in a newspaper, to call them brownies is a real stretch. Very disappointed, I have given up refined sugar and find these overly sweet to the point they leave an unpleasant taste in my mouth. Such a waste of all my dates.

  • Julia Hill

    Dear Ella,

    I am loving your recipes! They are amazing and delicious! I have just made these sweet potato brownies and they turned out amazing! For a sweet taste (as I have a bit of a sweet tooth) I added stevia a natural sweetener and a tablespoon (or 2) of organic honey! They are a beautiful texture! Thanks you for creating such amazing and healthy recipes that are so easy to do!!

    Many Thanks!

    Julia

  • Nicole Makris-Soueref

    Hi Ella!! I just made these brownies and really loved them. A great dessert without the added rubbish!!! Love your recipes and especially the banana bread – it has become a favourite with my family-. Keep doing a great job.

  • Kristin Mc Laughlin

    Just made these brownies with a few substitutions because I didn’t have all the ingredients and then I forgot to add the honey (which was my maple syrup substitute) and surprisingly even without the sweetener they were super nice and perfectly sweet – and even nicer the next day! Thanks Ella <3

  • Lizzie Hodgins

    Hi Ella, I love your recipes, but have been hesitant to make some of them because of the high calorie content of some of the ingredients, for example, dates, maple syrup etc. Would it be possible for you to provide nutrition information such as calories, fat, carbohydrates, protein etc? Many thanks

  • ellawoodward

    I’m really sorry that you found them too sweet. I personally love them but you could always use less dates next time to reduce the sweetness. X

  • Aupar

    Totally Delicious
    I made these last night and found myself in heaven, these taste absolutely amazing and I feel totally righteous and guilt free. I don’t think I could ever eat a regular brownie again after eating these. Keep up the good work Ella.

  • ellawoodward

    Hi, I don’t provide calorie content as I want to focus on feeding your body with goodness and nutrients rather than numbers. So glad you love the recipes! X

  • ellawoodward

    Hi Joanne, I don’t count calories for my recipes, I prefer to count goodness and nutrients instead! So glad you love the brownies! X

  • ellawoodward

    Hi Robin, I would suggest freezing them once they have been cooked! So glad you loved them! X

  • http://headtotoeafw.tumblr.com/ Nives

    Thanks for this, Ella! I gave up sugar a month ago and I find it really hard to stay away from cake of any kind. This is so amazing, they taste even better then real brownies. I’m telling all my friends about it! :)

  • Caroline Whiley

    Hi Ella (or anyone that has made these before…)
    I can’t have any sugar at all, I can just about tolerate the medjool dates but the maple syrup is definitely a no go… if I leave that out of the brownie recipe will it be a disaster?!

    • ellawoodward

      Hi Caroline, you can leave it out but it won’t turn out the same. It’s quite likely that it’ll be slightly dry and not so sweet but give it a try! X

  • Jennifer Woodcock

    Hi Ella, I’m embarking on a paleo diet and would love to be able to continue using many of your recipes. Like many others I’m sure your sweet potato brownies are one of my faves.

    Could I substitute the buckwheat/brown rice flour for all ground almonds or part almond/coconut flour. Any advice would be greatly appreciated, thank you so much!

    • ellawoodward

      Hi Jennifer, yes you could definitely try that substitution. Hope they turn out great! X

  • kate

    Can you freeze the sweet potato brownies?

    • ellawoodward

      Hi Kate, yes you can freeze them! X

    • ellawoodward

      Hi Kate, yes you can freeze them! X

      • kate

        Thank you x

  • Emma

    Hi Ella I can’t eat nuts so is there an alternative to almonds please? Thanks :-)

    • ellawoodward

      You could try using pumpkin seeds instead! X

      • Emma

        Great idea! Would I blast them in the food processor? As the almonds are ground? Thanks :)

        • ellawoodward

          Yes I would blend them in the food processor to create a pumpkin seed flour! Have a lovely day x

        • ellawoodward

          Yes I would blend them in the food processor to create a pumpkin seed flour! Have a lovely day x

          • Emma

            Thanks!

    • ellawoodward

      You could try using pumpkin seeds instead! X

  • ellawoodward

    Hi Caroline, you can leave it out but it won’t turn out the same. It’s quite likely that it’ll be slightly dry and not so sweet but give it a try! X

  • Leila

    Hi Ella, these look absolutely delicious. I love Nigel Slater’s Beetroot Brownies, so these will be perfect. Although, one problem I am allergic to nuts and seeds. Is there a substitute? I’ve noticed lots of your recipes include nuts – I really want to make them…but I sadly can’t because of the nut problem.
    Any advice would be greatly appreciated.
    Thanks Leila

    • ellawoodward

      Hi Leila, you could try using buckwheat or puffed quinoa instead. Really hope they turn out great! Have a lovely day x

      • Leila

        Hi Ella, thank you for the recommendation! I will try one of them and let you know how they turn out. You too x

  • Carrie

    Oh, Ella. I so wanted to like these, but having made them with my two year old this afternoon (which was fun), none of my family could swallow the first mouthful- they are truly horrible! I followed the recipe so I can only assume that it’s a matter of taste…..which would be fine, were the ingredients less eye-wateringly expensive! It took me several weeks of putting one ingredient in my weekly shop at a time to be able to cope with the outlay. I don’t want this to be critical as I love your website, I just want to warn others that they may not like these and to weigh that risk up against the expense. I shall continue trying your recipes. Good luck with your book!

    • ellawoodward

      Hi Carrie, I’m really sorry to hear that the brownies didn’t turn out great! They’re actually my most popular recipe and one of my favourites, I make a batch most weeks! Hope the other recipes turn out delicious. Have a lovely day, Ella x

    • Nina Halona

      What a shame, I just made these last night and loves them then I remembered I forgot to add in the ground almonds. It’s a perfect treat for this vegan!

  • iosifina

    A word of caution: Do not substitute buckwheat/brown rice flour with millet. It bakes a bit weird!
    Other than that, I loved it, and is infinitely better the day after when the flavours have meld and the texture is just right

  • Sarah Lovell

    Hey Ella, Would it work if I divided the ingredients by half…:)

    • ellawoodward

      Hi Sarah, yes you can! X

      • Sarah Lovell

        You are ace lady :) I screwed up the Roast Squash and Quinoa recipe :( but onwards and upwards he he

  • Zoe

    hi Ella :)

    would dried cranberries work instead of almonds as I really want to make these tonight!

    thanks
    Zoe x

  • Kate Hirsch

    I’ve made these twice now, absolutely love them. Definitely sorts out my sweet tooth. I have found that they seem to taste better the day after I make them – I have no idea why. Can anyone tell me where the best place to store them is? I kept the first batch in the fridge and they lasted about a week. Have just bought the Deliciously Ella cookbook and am looking forward to trying out some new recipes – I have the cinammon & pecan granola in the oven as I write this, can’t wait to try it xx

  • Mary

    You didn’t use the almonds… What do we do with them?

  • Almost Insiders

    Hi Ella!
    I can’t wait to experiment some of your recipe because they seems delicious and healthy at the same time and this is exactly what I’m trying to do right now!
    Today will be “Sweet potato brownies” day…hope to do it well! :)

    Congratulation for your work!

    Ciao!
    Alice

    http://almostinsiders.wordpress.com/

  • Floor Serbrock

    This is the first dish i tried making from Ella’s recipes and i have to control myself from not eating the entire brownie cake. SO. GOOD! Does anyone know if i should refrigerate these? I feel it might ruin the yumminess of it but with the sweet potato it might go rank if left out of the fridge for a couple of days (assuming theres any left) Thanks!

  • Susan

    Dear Ella
    I have a few colleagues at work that have food issues, one is particularly suffering. I wanted to make these brownies for them to try but one has a nut allergy. What would you suggest using instead of the almonds?

  • Woody2shoes

    I made these last night and they are really lovely.

  • FawcettSA

    Just made these today, fabulously yummy, I’ll definitely be making more. Thanks x

  • Portia

    Is there anything i could substitute the dates for at all? I have ran out!
    Portia

  • Nadia

    I just made these brownies yesterday and they are absolutely divine! And so easy too. Never had expected that.

    Even my boyfriend, who has some kind of innate talent to spot – and dislike – anything healthy, likes these ^.^ (Ssshhh, I didn’t tell him yet how I made them lol)

  • ellawoodward

    The dates are a really important ingredient to bind the mixture together and is the perfect natural sweetener. Have a lovely day x

  • ellawoodward

    Hi Susan, you could try using pumpkin seeds instead. X

  • ellawoodward

    Hi, I would keep them in an air-tight container in a cool dry place. So glad you love them! X

  • ellawoodward

    Hi Mary, you need to mix all the remaining ingredients, including the ground almonds, into a bowl before adding the sweet potato. X

  • Sophie

    I don’t know what I have done wrong, these have come out a really dry chewy texture…no way will I get away with them for my kids or partner….have made a few recipes that have been gorgeous…loving the energy balls…so don’t know what I have done, bit loathed to try again because of the expense….any suggestions?

  • ellawoodward

    Hi Sophie, I’m really sorry to hear that the recipe didn’t turn out great. Make sure the sweet potato and dates are blended really well until they create a smooth creamy texture as this is what makes the brownies so moist! Have a lovely day x

  • Hollie

    is there anything to use instead of the cacao because i cant eat chococlate but they do sounds so delicous. i really want to try them
    thanks:)

  • Dawn Shergold

    Hey ella, just wanted to say I made these brownies today. They are blimmin good! The bonus is my fussy kids loved them to! I love I am able to sneak good stuff into their diet… Mwah ha ha ha ha!

  • JD

    I made a few variations – I only had 400g sweet potato so added some apple puree to make up the difference, increased almond meal to 1 cup, added some vanilla, decaf coffee powder and extra salt – extra tasty! Also added 2 eggs as I’m not vegan. Thanks for the recipe – I’m trying out the low carb diet but do like my sweets so win win all round!

  • Ashley

    Unfortunately I don’t have any medjool dates at home; would regular pitted dates work as well?

    • ellawoodward

      Yes but I would recommend soaking them a little first so they soften. X

  • Carolyn

    Hi Ella,

    I’m making these with two friends this weekend, and we’re all really looking forward to it! However, I don’t have a steamer, so I was thinking about roasting the sweet potatoes instead. Have you received feedback from people who’ve done the same, and if so, what temperatures and times seemed to work for them? Thanks much!

  • Mel Ciavucco

    Dear Ella,
    Thank you so much for this recipe – it’s wonderful! Your website is great, it’s such an inspiration to see such a lovely site focusing on just good healthy natural food instead of it all being about weight and fad diets. Keep up the good work! Thank you so much. xx

  • ellawoodward

    Hi Carolyn, you could try placing them in a sieve or collender over boiling water with a lid over them instead of using a steamer. Hope you love them! Ella x

  • KENSA.

    I cannot wait to try these. I’m making them for Valentine’s Day. Was just wondering if you can use ordinary gluten free flour, I have a bag from Doves and just wanted to double check. Can’t wait to try them x

  • Andrew Davies

    So I had to try these for the first time after getting your book. I can understand the mixed reviews below as my own experience has been mixed so wanted to share it here as well. I made these a week ago and was instantly disappointed. While I enjoyed making them there were no clear guidelines in the book as to size of pan to use or how deep the mixture should be so I made my best guess based on the picture and the quantity it should have made. I made the mistake of eating one while it was hot. The taste? Steamed sweet potato and no chocolate, very earthy. I was instantly disappointed. I left them in the tin as I was told, until they were cool. I managed to force one down that evening but still wasn’t keen. I had to come to the realisation that these were not brownies full of bad sugar and chocolate so they wouldn’t taste the same. There were no directions as to if they had to be kept in the fridge or not so I wrapped them in backing paper in a tin and sealed it. Come the next day I had a sweet craving in the evening, so decided on a brownie (and a square of almond fudge, which I was not disappointed with at all!). Wow I couldn’t believe the difference for leaving it for 24 hours, I actually swallowed it and enjoyed the taste. The love affair grew over the last week and now I’m down to my last one. I’m savouring it tonight as a pre-valentine treat!! I also bought more sweet potato so I can make some tomorrow :). It’s definitely worth a try and if you make them and are disappointed, give them a while and try again. Its worth noting I used rice syrup rather than Maple so mine were probably less sweet than intended! Thanks Ella for another delicious recipe.

  • Louise McGroarty

    Thank you Ella for this amazing recipe. I made it for the first time today and my brownies came out perfectly. I also have a new love of Medjool dates, thank you xx

  • lucy

    Hi there, how long do these keep for?

  • Joanna

    Hi Ella, I just made them and trying to control myself as I would eat it hot straight away! After reading some comments I understand brownies are better next day but I really doubt they will last till tomorrow :) This is the first recipe from your blog I made and am sure not the last! Just recently I stopped eating meat to see how my body reacts
    (don’t eat dairy either) and trying to find replacements (for bread as well, any ideas ?), your ideas will definitely be present in my kitchen :) I love sweet potatoes and this brownie is just perfect when I fancy something sweet. I used coconut flour and it is as perfect as it would be with flour you used. Thank you and please, give me more ideas so I can experiment in my kitchen :)

  • Danielle

    HI Ella,
    These look amazing. If you are unable to eat dates what would you suggest as a substitute?

  • kathryn

    Hi Ella. Just wanted to say thank you for your recipies – I’m a vegan and also gluten free and it’s been fun to get more inspiration. I made these brownies the other day and they were delicious – perfect for that 3 o’clock dip! :)

  • ellawoodward

    You Danielle, you could try using prunes or dried figs instead. It won’t taste the same but they have similar textures to bind the mixture together. X

  • ellawoodward

    Hi Joanna, so glad you love the recipes! You can try my superfood bread – the recipe is on my blog! I also love buckwheat bread from a brand called Biona. Have a lovely day x

  • ellawoodward

    Hi Lucy, they keep for about a week in an air-tight container! X

  • ellawoodward

    Hi Andrew, I am so happy to hear that the brownies turned out great in the end! Keep on enjoying them and keep up your healthy journey! X

  • Charis

    Hi Ella, I’m looking forward to trying these, but I am allergic to almonds, and other nuts. Is there anything that would work well as a substitute? I can eat sunflower and pumpkin seeds, so I could grind up some of those. Or should I just make it up with extra flour? I am 3 weeks into a new dairy- and gluten-free lifestyle, and I’m really pleased that I’ve stumbled across your website! Thank you!

    • ellawoodward

      Hi, yes I think pumpkin seeds would work well as a substitute! Hope you love the brownies! X

  • Dee

    I made these yesterday and they were a hit! My kids really liked them. I used a banana instead of the dates and gluten free flour in place of the buckwheat. These brownies are gooey but still great.

  • Tayler Laibovitz

    Hi Ella!
    I’m curious if I would be able to use my almond pulp, (either dried out or wet) from making almond milk, as the ground almonds you ask for.
    Just wondering if the pulp was the same or did the same job as ground almonds from the store.

    Thanks!

  • Danielle

    Hi Ella, I love sweet potato and cannot wait to try these. I can see some people have already used coconut flour instead of buck wheat or brown rice flour which is what I would like to do however i’m not sure on the measurements. Do I substitute the exact amount of buckwheat/brown rice for coconut?

  • Celina Horgheim

    Hi,
    I really love this recipe! However, it is a very big recipe when I am only baking for one… Do you think it is possible to freeze the brownies? It would be absolutely perfect to just fetch myself a brownie every time the sugar crave kicks in.

  • ellawoodward

    Hi Celina, yes you can freeze them! Glad you love it! X

    • Celina Horgheim

      Thank you so much for the fast answer! I am going to make them tomorrow, so I can serve them to my friends on our ski trip.

  • ellawoodward

    Hi Danielle, I’ve not actually tried this recipe with coconut flour but I think using the exact same amount would work fine. Have a lovely day! X

  • Susannah Vyvoda

    total obsession with food: instead of wasting your precious time with buying and cooking this glue have a piece of delicious 80%caccao chocolate and read a book; don’t see any health benefits of the above mentioned junk

  • ellawoodward

    Hi Tayler, you can use the almond pulp as ground almonds or almond flour, it’s just really important to make sure that they are completely dry otherwise this could change the consistency of the recipe. Have a lovely day! X

  • ellawoodward

    Hi Susannah, there’s actually a lot of health benefits in all of the ingredients listed in this recipe including Vitamin E, antioxidants, fibre, protein etc. I personally love this recipe and feel amazing after having it! X

  • melindaamato

    This recipes looks incredible – I love you it looks so healthy yet flavorful! How long do they last after they are done? If using brown rice flour is it 1/2 cup flour?

  • Slātlantican

    So, Evelyn, you’re obviously a smart woman, and you’ve probably already figured this out, but in case not, here’s what you need to delete a comment within Disqus:

    First, EDIT our comment. Disqus has a minimum length to their comments of two characters; if you edit it to be completely blank, it will reject your edit and keep the comment intact. Do what most of us do is just delete everything and replace it with two periods. Then save it—it’ll still have your name, but the comment will consist of just two periods.

    Secondly, “delete” the comment. Now the two period comment will remain, but instead of your name, it’ll be attributed to “Guest”.

    Unfortunately, you have to do it in this order; once you’ve attempted the delete function (as in the case of your “troll” comment), you can no longer edit it.

    Hope this helps next time.

  • ellawoodward

    They last for about 5 days in an air-tight container. You can freeze them too. Yes it’s half cup (100g) of brown rice flour. Hope you love it! X

    • melindaamato

      Thank you so much!

  • Emily

    I’ve tried these and they are very tasty :) Ella is the best :) If you don’t have sweet potato you can try pumpkin – it’s very tasty too.

  • Olivia Darvasi

    Ella, I’m such a fan!! haha I’ve been following your blog for at least a year and a half and I’ve only just made these. WOW. I’m only sixteen and i honestly can say you’ve changed my life completely. Thank you!!
    Olivia xx

  • Laura

    Hi Ella,

    I bought your book and had to give these brownies a try. I had been skeptical given other comments below, however since I loved all the ingredients individually I thought I would give it a go. They are delicious! Chocolately, sweet and gooey. I’m trying to resist eating the whole batch at once, I’m looking forward to trying more of your recipes

    Laura x

  • Nick

    I made these yesterday. I also added some walnuts and a teaspoon of coconut oil. They are absolutely delicious and even better the next day! Amazing. Thanks :)

  • Jamrock

    Crikey, the comments on here make YouTubers look grown up! Chances are that if you made these then you were trying to create something that wasn’t a regular butter and sugar toxic treat or of zero nutritional value. Yes, at first bite you will compare these to the regular brownie but you are doing it wrong. I know because I just did it wrong. Then I left them in the fridge and went back and looked at them differently. And drizzled a litt;e more maple syrup on them and a sprinkle of coconut sugar. Better already (and were already a bit better for sitting in the fridge).

    Then I looked at the nutritional value of them on the MyFitnessPal. Holy Heck, Bat-Brownies! Four little squares gives me 20g protein and (of RDA) 1000% Vitamin A, 120% VItamin C, 23% Calcium and 25% Iron. Trust me, if you are plant powered those figures are magical. I’d eat these if they tasted of boot polish.

    In future I will modify as follows (to suit my personal preferences)

    1. Bake not steam the sweet potato
    2. Use rice/coconut flour in place of half the buckwheat
    3. Possibly double the cacao/syrup
    4. Smile when I remember what MyFitnessPal will register

    Oh, and this is a blog, the recipe is free, and it’s given me some amazing ideas and for that I am grateful.

  • Hannah

    I’m used to eating super unhealthy, butter and sugar laden brownies and I honestly still thought these were incredible and definitely gave ‘normal’ brownies a run for their money. They’re the perfect brownie consistency- super gooey and moist. I personally love my brownies to be rich and dark chocolately as opposed to sickly sweet so these were perfect. I added one more date and one more tablespoon of maple syrup and added cacao powder to taste as I was making the mixture. I think that’s probably the best way to make sure that the chocolateyness/sweetness is to your taste. The one thing I would say was that it was hard to put in the tin because the consistency was quite sticky so hard to move about the tin.

  • Amy

    Hi Ella,
    I’ve just started reading your blog and have already tried a few recipes: delicious! Can you tell me if you think these brownies will turn out okay using purple sweet potatoes as opposed to the usual orange ones? Thanks! Can’t wait to make these…

    Amy

  • ellawoodward

    Hi Amy,

    I’ve not tried it using purple sweet potato. I would use the orange ones for this recipe. Have a lovely day!

    Ella x

  • ellawoodward

    Hi Hannah, I’m so glad you love the brownies. I would recommend baking these in a dish using baking paper to avoid the mixture sticking to the dish. Have a lovely day! Ella x

  • Marie-Louise Wallis

    I make these all the time and have been pondering could you use butternut squash or swede instead of the sweet potato???

  • Jo Shone

    How many calories are in these per portion?

    • Walrus

      At 10 servings per recipe, myfitnesspal.com has the recipe as 253 calories per serving, 5 grams of fat, 7 grams of protein, and 25 grams of sugar, mostly from the dates.

      For comparison’s sake, the Ghirardelli brownie mix I bought this week has 216 calories (345 if you make it 10 servings like this recipe), 7 grams of fat ( 11 for 10 servings), 1 gram of protein (2 with the egg for 10 servings), and 19 grams of sugar (31 grams of sugar for 10 servings).

      So I wouldn’t eat the whole pan unless that’s all you’re eating for the day, but they do have more protein than regular brownies, and lots more anti-oxidants.

  • ellawoodward

    Hi Marie-Louise, I’ve not tried it with another root vegetable but I think they would work well, however they may not tun out as sweet! X

  • ellawoodward

    Hi Jo, I don’t count the calories as I prefer to focus on counting the nutrients and goodness instead! Have a lovely day! X

  • Emily

    I have recently been trying to make some lifestyle changes and change how I view food. Due to having problems with my joints (at only 21 years old!) I have been trying to lower my intake of dairy to see whether this would help them improve but struggle to find dairy free treats. I must admit I was a bit apprehensive about trying these brownies but I was amazed at how good they tasted!
    For some people (especially those who are sugar addicts) I could imagine them not tasting sweet enough but I would encourage them to persevere with not only these but your other dessert recipes as my appreciation for their natural sweet taste is growing every day.
    Keep going Ella you’re doing a fab job!
    Emily xx

  • http://maydaymusings.blogspot.com C YY

    yum yum! Can’t wait to try it later today! <3 Thanks for the wonderful recipe :)

  • Emily Meath

    So I made these last weekend and I followed the recipe above exactly but they just turned out soooo gooey and no matter how long I kept putting them back in the oven or let them rest they just wouldn’t come together! But I was determined to try them again, and thank goodness because they’re delicious! When I made them tonight, I used 1 large sweet potato and 10 dates, and it worked out perfectly! Still gooey and fudgy, but firm enough to eat and the right balance of flavors. I love them, I’m so thrilled for this recipe – thanks so much!

  • Penny Aylwin

    Hi Ella, I just wanted to thank you for this recipe. I’m a mum to a gorgeous 8 month old little boy who’s allergic to milk proteins. He and I are both dairy and soya free as he’s breastfed and I miss chocolate and cake a lot. These are fantastic. Sweet, chocolate and so mooreish. Looking forward to trying more recipes soon.

  • ellawoodward

    Hi Emily, I’m so glad they turned out delicious in the end! Have a lovely weekend and enjoy the brownies! Ella x

  • ellawoodward

    Hi Emily, I am so glad you love these brownies! Hope you enjoy all the other dessert recipes too! Have a lovely weekend, Ella x

  • James

    Are they supposed to rise? admittedly this forum hasn’t been read in a while but I’m hoping there’s a kind person out there!

  • Gergana Tatarova

    Dear Ella,
    Do you think I can use what’s left from making almond milk (the soaked ground bleached almonds) instead of ground almonds, or it needs to be dry?

  • Pippa Lumbard

    Hi Ella, my husband is allergic to nuts, can you recommend a substitute for the ground almonds please?
    Looking forward to trying these!
    Pippa

  • Andrada Dobre

    Just cooked this and my boyfriend loves them! Thanks for such a beautiful guilt-free treat. Happy Sunday!

  • Mark

    Hey Ella, thankyou for bringing these into my life :) I will be having a go at making them. I need to get all these ingredients, they look fab. Great work on the healthy recipes you keep coming up with. x

  • Katie

    Hi ella, I was so inspired by you when I saw you on this morning! I have since done the raw brownies, tomato and carrot crackers and the date and oat bars, all so delicious! Love incorporating this into my meat eating diet! I’ve also started my own blog with my recipes and have written about yours that I love! http://attemptingahealthybalance.blogspot.co.uk/?m=1 hope you can check it out! Thanks

    • ellawoodward

      Hi Katie, it’s great to hear that you love the recipes! Keep up the blogging! Have a lovely day x

  • Dorothy

    Thank you for sharing so many wonderful recipes! Tonight was our first adventure with desserts and sadly, our brownies spent nearly an hour in the oven and were still somewhat “raw” in the middle and slightly charred at the edges. Could the size of the baking dish influence how these bake? Loved the flavor, even if we had to use spoons! Hoping to try again so we can bring them to dinner parties! Thank you again! :-)

  • http://www.blogunderneathitall.blogspot.com Bets

    Hi Ella!
    I don’t ever leave comments, but I just read how divided these brownies make your readers! So I thought I would write something nice!
    Today was my first time on your site, I found out about you through Viviannadoesmakeup! I had to make these brownies straight away as I love to bake but have been trying to cut down on my sugar intake. I just ate my first one warm out of the oven, and although I didn’t enjoy it as much as my usual brownies, I will admit that it was delicious in it’s own way! (maybe next time I will add some dark choc chips though!)
    I am looking forward to trying out some of your other recipes.
    Thanks for giving me some new ideas!

  • Sandie Gray

    Hi Ella,
    Love this recipe, I was wondering if they froze okay? Was going to do a mass baking session! Thank you!
    Sandie

  • Bex

    Hi Ella……dying to make these sweet potato brownies that iv heard soooo much about! Quick question……could I use rye flour instead of the buckwheat or brown rice flour?

    Regards
    Rebecca x

  • Claire

    I really wanted to love these famous brownies as much as I love all of Ella’s recipes (including the Powerfood bread). I am not new to gluten, dairy and sugar free cooking but there is something in this recipe that doesn’t work for me. The brownies have the right texture and consistency but they are flavourless despite being more than sweet enough in mho. I have used raw cocoa and tasted the dough before putting the brownies in the oven. It was delish. Somehow, the chocolate flavour gets lost during cooking and the end results is not worth the effort.

  • Alice Clack

    Hi Ella, does it have to be RAW Cacoa or can it just be regular Cocoa? Thanks

    • ellawoodward

      Yes I use raw cacao, the unrefined version of cocoa. You will have to double up the cocoa if you are using cocoa as it is not as flavorsome as cacao! X

  • ellawoodward

    Hi Bex, I’ve not tried rye flour as I do not eat gluten so I’m not too sure how it would turn out! Have a lovely day! X

  • ellawoodward

    Hi Sandie, yes these freeze well! X

    • Sandie Gray

      Thank you so much for your swift response! X

  • ellawoodward

    Hi Dorothy, perhaps your baking dish is too deep. I would use a wider dish to spread the mixture out thinner which will help to cook the brownies faster! Have a lovely day x

    • Bridget Brown

      Hi Ella! I just bought the book in the US and tried the sweet potato brownie recipe and had the same issue as Dorothy. I had to cook them for over an hour and they are still raw and look like the batter…I used a wider thinner dish so they are probably half the height of your recipe. Is there a trick to making the batter cook thicker? Thanks so much, I love the book! I’m vegan and it’s given me so many more ideas and inspiration!

  • ellawoodward

    Hi Katie, it’s great to hear that you love the recipes! Keep up the blogging! Have a lovely day x

  • ellawoodward

    Hi Pippa, you could use ground pumpkin seeds instead! X

    • Pippa Lumbard

      Thanks will give it a go.. Went ahead with a batch with the almonds! Totally gorgeous and so easy & quick to make!! Shame I can’t share them with hubby!!!!

  • ellawoodward

    Hi Gergana, yes you can as long as the leftover almonds are completely dried out otherwise this will change the consistency of the brownie recipe! X

  • ellawoodward

    Hi James, the brownies don’t tend to rise too much! Hope you love them! X

  • Christine

    Very pleased with this recipe, thank you Ella. I substituted raisins for dates, mixed seeds for nuts and used wheat flour – they were an adventure for the taste buds :) Rather tasty! I work as a food educator/community chef within communities that are economically challenged, so I love the fact that this recipe can be adapted to suit a range of wallets. Thank you and keep up the good work!

  • R L-J

    I have just made these from your cookbook and felt I had to comment. I have eaten the whole tray practically in one sitting and unlike the feelings of guilt, lethargy, nausea, heaviness etc I feel after eating “traditional” brownies – I feel absolutely great and full of energy and could even eat more! I substituted the brown rice flour with coconut flour as I live in a far flung place in Southern Africa (Zambia) and can’t get some ingredients, but they still came out amazingly. My mum sent me your book along with a few others (Oh She Glows, Yum Universe and Rawsome – all great too if you are interested in a plant based diet!) and I am really happy to have found your blog as well! Thank you for helping me realise that I do not have to restrict myself to stay healthy and that my vegan, gluten-free diet can be both delicious and nutritious as well! Thanks, Roz

  • Dawn Smith

    I am trying to eat for my health so delighted to find your blog and have bought your lovely book. I made these, they are nice but texture very soft, almost like a moose rather than a brownie which makes them difficult to handle other than using a fork or spoon to eat.. I am now wondering if the 600g of sweet potato is the weight of them unpeeled?? I peeled them and weighed them after peeled. Any advice much appreciated ;-)

  • ellawoodward

    Hi Dawn, yes 600g unpeeled is the correct amount. If they have come out too moist, perhaps try baking them for a little longer or use a wider sized baking dish – the higher the brownies, the longer they will take to bake! Have a lovely day! X

    • Dawn Smith

      Thanks for the tips I will try again. I am still eating this batch as they still taste good and I’m sure all the ingredients are fine to eat even if not quite baked enough. Thank you :-)

  • Tan

    Would just like to say how nice these are, i dont think my daughter would like them as there not very sweet, but if your trying to eat healthy ! Thanks Ella :)

  • Wendy

    i have just been given one of these to try and it was delicious – i will be making my own very soon

  • Kath Dellaway

    Hi Ella, I made these yesterday and took them into a work meeting today! They were a real hit, everyone loved them and one of the ladies who can only eat gluten free food was so impressed with them she had about 3 of them haha. Thanks for your recipe!! :)

  • Jessica Bladen

    I’m going to do some experimenting with this recipe. I found the end result ok & edible but nowhere near as good as a regular brownie. I feel like it’s so dense that I couldn’t eat a whole brownie without feeling heavy in my stomach & I have a fairly good appetite. I am a fairly accomplished baker & a good few months into sugar free living & I have a belief & ambition that sugar free food can taste as good as & if not, better than sugar filled food.
    I may try doing some kind of healthy frosting on top to see if improves. They were very moist as promised & the sweet potato/ date mix was divine but just too dense for me. Will try them out on some friends to see what they think! Love all your ideas though Ella! Good work!

  • ellawoodward

    Hi Diane, you steam the sweet potato for about 20 minutes until they are soft and bake the brownies for 20 minutes. I have not tried this recipe with coconut flour before. You can buy it from most health food stores or Amazon! Have a lovely day x

  • Alix

    Dear Ella,

    I just have a quick question before following this yummie recipe :)
    Is it possible to avoid dates and replace them by another type of berry?

    Many thanks for your feedback & enjoy a greay day!
    Alix

  • Michele Carskadon Wright

    Ella: To save time, do you think these would taste the same if you used organic jars of sweet potato baby food instead of taking the time to steam them? Thanks!

  • http://www.choicersize.com Amy Hathaway

    Hi Ella,

    This definitely looks like the makings of a superfood dessert, and thank you for sharing it. Any suggestions for swapping out the almond since I’m allergic (to all nuts)? I’m not sure what would have a similar consistency and result but I’m not vegan, so maybe eggs?

    Thank you so much!
    Amy

  • Tatar Manichaya Witon

    Just saw this recipe and can’t wait to try it out!!! I love the healthy sweet!!!

  • ellawoodward

    Hi, yes that’s fine! Hope you love the brownies! X

  • ellawoodward

    Hi Amy, you could try using pumpkin or sunflower seeds instead of the nuts! Hope you enjoy the brownies! X

    • http://www.choicersize.com Amy Hathaway

      Thank you, I like both of those ideas! Hey, do you have the nutrition info on these somewhere around here? Thanks again!

  • ellawoodward

    Hi Michele, I have never tried that before so I’m not sure! I think the fresher the better! Have a lovely day! X

  • ellawoodward

    Hi Alix, berries have a very different texture to dates so it wouldn’t work well. You could try dried figs or prunes instead! Hope you love the brownies! X

  • louise

    Hi what can I use instead of the ground almonds?

    • ellawoodward

      You could try ground pecans or pumpkin seeds instead! X

      • louise

        Hi thanks but should have mention I have a nut and seed allergy, my kids love these brownies!! I’m also just making your carrot cake for when the kids get back from school

  • ellawoodward

    You could try popped quinoa instead although I’m not too sure how it would turn out! Hope you and your kids love the carrot cake! X

    • louise

      Hi thank you will try it. Carrot cake turned out great hope they enjoy it when they get home thanks again x

    • louise

      Hi couldn’t get popped quinoa so I bought white quinoa if that would be OK do I have to boil it first? Thank you. The kids love the carrot cake I’ve now got to make more brownies.!!! X

  • Caroline

    Hi Ella!
    Was just wondering how long can you store these for before they go off and is it best to keep them at room temp or in the fridge? LOVE your recipes so much and just ordered your book x

  • Raquel

    or you blend the whole almonds? Thank you!

  • Julie Drummond

    Hello! I’m really sorry if you’ve been asked this before but I was wondering if you would be able to freeze these brownies? :)

  • Sarah

    Hi Ella
    In 2013 and got diagnosed with an equally rare and very similar heart condition. Which means my resting heart rate (sat or lay down) was over 100 and my heart rate could easily go up to 300+ bpm. Now after surgery and being on medication my resting hr is lower but when active I still have an excessively high Hr and have regular SVTS. This means I am always tired have lots of headaches as well as it making my other medical conditions worse.
    I am a healthy weight but I know the food I eat is a massive issue. I have a huge sugar addiction. I could eat an entire Nutella jar to myself. After seeing you this morning appearance on ITV I have downloaded your app. So I am hoping to change my sugar addiction and improve my health. So thank you for the huge inspiration.
    My first bake was sweet potato brownies and they are delicious. Even the raw mixture tastes amazing.
    Thank you for all the amazing recipes
    Sarah xxx

  • disqus_sx7Oj2fl5a

    Hi Ella, I’m allergic to almonds, could I substitute them for coconut flour perhaps or another nut, though maybe hard to find other ground nuts? many thanks and appreciation for your recipes! C

  • sophia

    Hello Ella!
    I’d love to try the brownies, but I’d first need to buy a mixer, which machine do you use?
    Thanks a lot
    Sophia

  • Caroline

    Hi Ella!
    Just made these and they are AMAZING! I have fallen in love with your blog and just ordered your book.

    I was just wondering how to store them? Should i keep them in the fridge or at room temp and how long do they stay fresh?
    Thanks so much for the recipe! :)

  • ellawoodward

    I would keep them in an airtight container and store them in the fridge, they should keep for about 5 days! So glad you love it! X

    • Caroline

      Thank you so much for such a quick reply! made my day x

  • ellawoodward

    Hi Sophia, there is a blog post about my favourite blenders and food processors under the Kitchen Equipment section! Have a lovely day! X

    • granty01 .

      Hi Ella, just got your book today. I’ve been using your app before now. So looking forward to using your book now.
      I too have had health problems in the past and started eating healthy and felt better for it, but now in taking it further and going the full way and using whole foods only. I’m a young 54 Ella so here’s hoping I will feel the benefits, lol.

      William x

  • ellawoodward

    Yes I think coconut flour would work well, or you could try pecans instead! Have a lovely day x

  • alice

    Hi Ella.

    Just want to say thank you for your recipes and also the ideas of how to substitute in healthier alternatives to gluten and dairy and refined sugar.

    I’m 22, and similar to you, have been battling with illness, though I seem to be accumulating more!
    First mental health, then skin conditions (walking was Tough.), and now I have irritable bowl syndrome too! Been battling to stay at uni, stay positive, keep fit and adapt my diet. I’ve read a fair bit but reading your substitutions has given me new hope! And I feel very inspired to adapt my recipes and use some of yours to see if I can hopefully eradicate illness and start living life to the full!
    Fingers I can apply some of your ideas of diet change and get better!!

    Hope you are completely better as well. And well done for sticking at it!

    p.s I love how you have plenty of sweet recipes… I find if ever I give in to eating unhealthy.. it’s thanks to cakes.. So hopefully I can master a few sweet treats.

    Best wishes!

  • ellawoodward

    Hi William, I really hope you enjoy the recipes and start to feel much better with healthy wholefoods. Have a lovely day, Ella x

  • ellawoodward

    Hi Alice, I’m so glad you love the recipes. There are so many substitutions you can make in order to be able to enjoy a wide variety of foods. I hope the plant-based recipes help you to feel better. Keep up your healthy journey! Ella x

  • ellawoodward

    Hi Julie, yes the brownies freeze well. Hope you enjoy them! Ella x

  • ellawoodward

    I don’t have the nutritional content for these. You could trying using websites online to find out. I prefer focusing on all the goodness from the plant-based ingredients. Have a lovely day! Ella x

  • ellawoodward

    Hi Raquel, I usually blend whole almonds but almond meal should work fine too! Hope you enjoy the brownies! Ella x

  • ellawoodward

    Hi Caroline, I would keep these in the fridge in an airtight container for about 5 days! Hope you love them! Ella x

  • ellawoodward

    Hi sarah, I’m so sorry to hear that you have been unwell. I really hope that a change in your diet is what you need to start feeling better. There are so many delicious refined sugar free dessert recipes which should satisfy that sweet tooth without the sugar spike. Hope you love the recipes as you try them! Ella x

  • Victoria

    Hi, what size baking dish should be used, please?

  • ellawoodward

    Hi Victoria, I don’t have the exact measurements but I just used a small-medium sized dish. Hope you love them! X

  • ellawoodward

    I’ve only ever bought popped quinoa before, you can get it online at Amazon. I presume you have to boil it first but I’m not certain. So glad you love the recipes. X

  • ellawoodward

    Hi Bridget, I’m really sorry they are not turning out well. It’s difficult for me to advise you as I have never experienced this problem before. Just to be sure, I used a regular size mug which may help with your measurements and cooking time. So glad you are feeling inspired by all the recipes. Have a lovely day! X

  • Jennifer Koontz

    Hi again Ella! I am just wondering the size of pan to use for these brownies? I do a lot of baking so I know it makes a difference. Thanks! ( oh and by the way my daughter works for Lululemon and when I showed her your cookbook, she already knew all about you!)

  • disqus_q0Qa7xuRUt

    Hey Ella, my housemate made those the other day, I was so impressed I asked for the recipe – and I’m not the recipe type! I’m a tough customer when it comes to vegan cake too, but these really hit the spot! Keep up the good work :)

  • louise

    OK thank you yes we love the recipes, its nice to give us and the kids healthy sugar and gluten free treats that we all love!!! Going out to buy your books x

  • ellawoodward

    Hi Jennifer, I don’t have the exact measurements for the dish but I just used a small-medium sized baking dish which is about 2 inches deep. Hope you love the brownies x

  • Kath Dellaway

    I made these and took them into a team meeting… Everyone was impressed with them and all said they cannot believe what they were made with! A few people took the recipe and your name so they can try some of your other recipes too!! Thank you!!

  • AndKristineblog

    Hei! It looks really good. I made something similar. For SWEET POTATO CAKE check out my blog

    *Vegan life health happiness*

    http://www.andkristine.blogspot.com

  • Catherine

    Hi Ella, this was the first recipe i made from your book, i absolutely love them they are incredible! I even brought some into work and all the girls were super happy that they were a. extremely healthy and b. so yummy! my first attempt didnt go so well as i misread the recipe unfortunately this batch ended up in the bin, which was completely my fault!

    I have had eczema all of my life and have recently been diagnosed with seborrheic dermatitis which flares up on my face and just makes me feel horrible and completely down. I started the new year with a new mind set, to get super healthy and stop eating processed food. I stopped eating bread, pasta, chocolate, crisps (processed and junk food) immediately and have been eating a super healthy diet for over 3 months now, eating fruit and porridge for my lunch everyday (weird but it keeps me full and stops me snacking, work friends think i am super strange having porridge for lunch but i love it, i have different toppings most days!) I then go home and have a healthy meal at night, so far i have lost around a stone in weight which is amazing (even managed to fit into size 10 jeans which i never thought possible!) The best part of my new found healthy eating is that my skin (touch wood) hasnt flared up as much/ at all, i used to go weeks with scaly red patches over my cheeks and bridge of my nose. I am now completely makeup free and my skin actually looks glowing.

    I was addicted to sugar and i can see that now, i taste things differently, i used to put spoonfuls of sweetener or sugar in my porridge and now natural sugars from blueberries and things are enough for me and taste incredible. I am so happy and feel like ‘treating’ myself to your healthy vegan gluten free recipes like your sweet potato brownies will really help me (especially when i am craving chocolate or i see my boyfriend pigging out on junk food!)

    Thank you for inspiring me and helping me see a different way of life! I have completely changed as a person i am happy, more confident and have taken up pilates and am doing gym classes that i never had the confidence to do previously. I am loving life and it is even having a positive effect on my career!

    (I think i may have allergies to food/ my body was so used to sugar and rubbish that my skin was freaking out in the form of eczema/ dermatitis, so far so good not one facial flare up in months. You have been an inspiration as you have amazing healthy glowing skin and you seem so happy and healthy)

    P.S I love your book and cannot wait till the next installment next year!

  • Lana

    Hi Ella,
    thank you SO MUCH for sharing this! I have just one question – how do you resist not to eat potato-dates mix before baking? :)

    Much love!

  • ellawoodward

    Hi Lana, it’s very difficult! So glad you love it! Ella x

  • ellawoodward

    Hi Catherine, this is so amazing to read. This makes me so happy! It’s so awesome to hear that your skin has cleared up and you are feeling so much better. Keep up your amazing healthy journey! Have a lovely day! Ella x

  • Maria

    Hi! What is the best way to store these brownies?

  • ellawoodward

    I would keep them in an airtight container in the fridge for up to 5 days. Hope you love them! X

    • Maria

      I do! I love them! All of your recipes are awesome! xx

  • Karen G

    Ella, thanks for this recipe. I used white sweet potato and mine turned out fine. I will try to add more cocoa powder as someone suggested next time for more chocolatey goodness. I shared the brownies with my trainer and everyone at work who would try one. I handed out over 10 copies of the recipe so far. Is there a way to get the nutritional info on this recipe?
    I can’t wait to try your recipe with pasta, sweet potato and tomato. It sounds amazing.
    Keep up the great work and you are inspiring!

    • ellawoodward

      Hi Karen, I’m so happy you’re enjoying the brownies. I don’t have the nutritional information for them sorry but you may be able to work it out online. Have a lovely evening! X

  • ellawoodward

    Hi Elizabeth, I’m so glad you’re enjoying the recipes and feel inspired by the blog. The brownies freeze well! Keep up your healthy journey, Ella x

    • Elizabeth Watkins

      Thank you.

  • jaana

    Two words to describe these brownies……gooey utopia!
    Yum. Made for the first time and turned out spectacular. Thanks for the recipe!
    (the raw mix of dates and sweet potato is a yummy meal in itself. I had to restrain from eating it all) :-)

  • jaana

    What is the best method of storage for these delicious bites? Also, can they be frozen?
    Apologies if this has already been posted or written somewhere, as I can’t seem to load all the prior comments.

  • ellawoodward

    You can store these in an airtight container in the fridge. They freeze well too. Hope you enjoy them! X

  • Meli

    Can you use almond meal in place of the ground almonds?

  • ellawoodward

    Hi Meli, yes almond meal should work well too. Enjoy the brownies! X

  • Veronika

    I just made these brownies and the mixture was super thick, so I added some almond milk to thin it out. The resulting brownies are a little dense, but still delicious. They definitely taste a lot different than traditional brownies, but I like that. It makes for a truly 100% guilt-free indulgence. :)

  • Mary

    Very happy to have recently discovered your blog and recipes!! I tried these today and they turned out great! They were a little on the soft side but I think with some tweaking the next time with the sweet potato and flour ratio they will be a little more brownie like consistency. Cooking them a little longer helped as well. Still delicious though and the softness gave almost a fudgy consistency. I have changed the way I eat over the past 2 years to become healthier and have finally made the change to make it my lifestyle rather than a short term “diet” solution and I look forward to trying more of your recipes!

  • Georgina

    Hi Ella,
    Can you use coconut flour instead of ground almonds in this recipe? I cannot eat almonds unfortunately.
    Thank you,
    Georgina x

    • ellawoodward

      Hi Georgina, you could try ground pecans instead. I haven’t tried it with coconut flour before but I think it could work well! X

  • Karen Woodroffe

    Hi Ella…Someone mentioned BAKING the Sweet potatoes…Is this ok ? Do you peel them before you put them in the oven and do you know how long it would take..thanks

    • ellawoodward

      I would steam them if you can. If you don’t have a steamer you could use a colander over boiling water instead. Yes peel the potato first. Hope you love them! X

      • Karen Woodroffe

        Thank you !!!

  • Florencia

    Ok, so I was very unsure wether to make these or not, as in the reviews some people absolutely loved them and other hated them and thought they were completely bland. I’ve made lots of Ella’s recipes and I’ve absolutely loved all (except for the cacao oatmeal cookies which I found super bland :( ), and I quitted sugar and wheat almost 5 months ago so my taste buds are used to this kind of cooking, so I figured I should give them a try.

    There is a lot of debate over these, so here are my impressions, in case they help you decide whether or not to make them. No one likes wasting ingredients or making food no one likes :(

    So, this are my thoughts:
    I really really loved them. I found them sweet, tasty, and super gooey and fudgy. I can not stress enough how much I like theses. I baked them yesterday, and they are gone. BUT as I mentioned, I don’t eat processed sugars so its no surprise. SO I gave some to my family, baby nieces and friends from work. None of them follow my kind of eating.

    Mi nieces (4 and 14 yo): They really really didn’t like them. I just told them that I’ve made brownies, so they were probably expecting sugar loaded Betty Crocket fudge brownies. But yeah.. they wouldn’t even swallow them.

    My sisters and mom: They eat sugar, but watch their intake. They though they liked them but they liked the raw brownies better. I think they thought they were a bit bland.

    My brother: He found them bland and hated the texture. He eats lots of crap.

    Friends from work: They liked them, but thought they were a bit bland and didn’t really feel like a brownie.

    So my conclusion is that is you already eat like this, definetely give them a try. You will love them. But if these are your first attempt at sugar free and gluten free brownies, or are making this for kids or other people, I would definitely go for the raw brownies instead, as they are much sweeter and probably more “likable”. Or you could serve this warm with ice cream may be?

    Any ways! Hope this helps! :)
    Thank you Ella for this amazing recipe! I just ate the last piece and I’m already craving more (seriously)

  • hayleygray

    Got this message from my mum whilst in the library. Can’t wait to get home, they look lush!

  • Karen Woodroffe

    Hi How long will the brownies last and do they keep in the fridge?

    • ellawoodward

      Hi Karen, yes the brownies should be kept in the fridge in an airtight container for up to 5 days. They freeze well too. Hope you love them! X

  • Evelina Lafferty

    Hi Ella,
    I am allergic to nuts, is there something I could replace the almonds with please?
    Thanks
    E x

    • ellawoodward

      Hi, yes you could use pumpkin seeds instead. Hope you love the brownies! Ella x

  • Lindsay F

    Do you ever make your own brown rice flour? If so, can you please share your method?

    • ellawoodward

      Hi Lindsay, I’ve actually not tried making brown rice flour before, you can buy it from easily from Amazon or health food stores. X

  • Heidi Reesor

    Hi Ella~ I’m really excited to try these! I have a peanut/nut allergy, do you have something else other then ground almonds that you can recommend? I love your site- I’ve just discovered it and I’m addicted already!!

    • ellawoodward

      Hi Heidi, you could try using ground pumpkin seeds instead. Hope you love the brownies! X

      • Heidi Reesor

        Thank you! Would you recommend ground pumpkin seeds for most of your recipes that call for nuts? I’m excited to try your mini bites as well. Thanks for responding!

        • ellawoodward

          Yes pumpkin seeds or sunflower seeds work as great replacements for nuts. Hope you love the recipes! X

      • Heidi Reesor

        Thank you! I excited to delve into your recipes!! :)

  • Karen Woodroffe

    hi Ella, do you mind giving the weight of the MEDJOOL DATES in gramms as it is easier to buy them as opposed to cup size. Or do you know how many gramms of dates are in a cup. Its difficult to know how many to buy as they are in packets and you can’t tell how many would fit in a cup!! Especially as I make larger batches of them.. Thanks very much, KAREN

    • ellawoodward

      There are gram measurements in my book however I don’t know the exact grams for one cup of dates. I tend to buy medjool dates in bulk from Amazon as I use quite a lot and this works out slightly cheaper too! X

  • sofia

    these were pretty awful. just stick to normal brownies.

    • ellawoodward

      I’m sorry you didn’t like them. They happen to be one of my most popular recipes. I hope you enjoy some of the other recipes!

  • ceekadee

    Hello, I’m guessing the ‘raw cacao’ is powder? If not, what other form do i use? Thank you!

    • ellawoodward

      Yes it is raw cacao powder. Hope you love the brownies. Ella x

  • Emily

    Hi Ella,
    I’ve just bought your book and have tried a couple of recipes which where lovely :) however I need to invest in a food processor so was just woundering what to look for with regards to Watt/blades and speed ect especially for the Medjool dates as they can get stuck on blades! I’m on a budget so can’t really invest in the ones you advise in your book right now!

    Thanks

    Emily

    • ellawoodward

      Hi Emily, have a read of the blog post on food processor under the Kitchen Equipment section on the blog, I think you’ll find it very helpful. Hope you find the right one for you! Ella x

  • Bez

    I am not using medjool dates as they are so expensive. Could you give the weight of the dates as I am guessing at the moment.

    • ellawoodward

      Hi Bez, I’m so sorry I don’t have the weight of the dates. I use 14 medjool dates for the brownies. It may turn out slightly different using different dates as medjool as so soft and creamy. Hope you love the brownies! X

  • BEA

    Hi Ella! I do not know if it is because I use agave syrup instead of maple syrup but my brownies does not taste really sweet, and they have a strong sweet potato taste. Do you have any advice? Thanks!

    • ellawoodward

      They are going to be naturally less sweet compared to regular shop bought brownies. You could try using a little less potato and slightly more cacao and maple syrup next time to see if that makes any difference. Hope they turn out delicious! X

  • Heidi Reesor

    Ella- made them and my husband and I love them! We found them even better the next day! Thank you- this will be my Easter treat!

  • http://www.colleenwood.arbonne.com Colleen Wood

    Ella! I cannot wait to make these sweet potato brownies! Thank you for all of the great recipes you share!

  • Sweetie

    Hi Ella, I’ve just had some of these Brownies and they were delicious.
    I have diabetes and need to count carbs so would be interested to know if you have the nutritional information for your recipes.
    Thanks!

    • ellawoodward

      Sadly I don’t have the nutritional information for the recipes as I prefer to focus on the nutrients and goodness in the recipes rather than the calorie content. Hope you love the recipes! X

    • Becky

      Hi – I have type 1 diabetes so this is something I do every time I bake. I would suggest just adding up the carbohydrate in the individual ingredients, either from the packet if possible, or by searching on the internet e.g. ‘nutritional information medjool dates’ – there are a number of sites providing this info. In particular, I weigh things out even when the recipe does not require it – for example, in this recipe I would count out 14 dates onto the scales to see how much they weigh.

      As a rough guess for this one (which I haven’t made yet but am looking forward to!), I’d say 45-50g carbohydrate per brownie, if you make it according to the recipe and cut it into ten as Ella suggests. (That’s based on 120g for sweet potatoes, 75g for flour, 250g for dates, 40g for maple syrup, and small/negligible amounts for the rest). But please please measure it yourself and don’t just take my word for it!
      Becky

  • Natasha Newman

    Hi Ella,

    I have been following you more recently and trying out more of you recipes and adventuring with lots of smoothies. I have just made the sweet potato brownies for the first time and they taste delicious. The only problem I found was that the brownies aren’t very thick as they appear in your image. I followed your recipe exact and I just found that they come out quite thin rather than a chunk of a brownie if you know what I mean. Can you advise me on how I get them to be thicker brownies?

    Thanks Natasha

    • ellawoodward

      Hi Natasha, I am so happy that you are enjoying the recipes! Perhaps try using a smaller baking dish. This way the mixture won’t have to spread so wide so the pieces will end up thicker. Hope you love it! X

      • Natasha Newman

        Thank you ella for you reply. I will try using a smaller baking dish next time I make them. The mixture is fantastic though, love the gooey texture of the sweet potato and dates. I was so excited to receive your book yesterday and I have just made your apple and cinnamon porridge this morning, and that too was delicious and so full-filling. Looking forward to trying more of your recipes, they are very inspiring and I’m getting more excited about cooking and eat healthier :) X

  • Marleen

    These brownies are so delicious! I love them and I’ll be making them a lot!

  • James Goodhew

    Hi Ella, I made these the other day as I’ve finally saved enough to buy all the ingredients!! Thanks for your handy store page, linking through to Amazon! Seriously helpful, except I don’t see medjool dates on there. Any chance you could recommend some? I see some critical reviews of some suppliers saying short date or dry. I’ll be really happy if you can add that :)

    • ellawoodward

      Hi James, sorry there is no link on the Store page but I buy my medjool dates from Amazon too. If you buy them in bulk it works out slightly cheaper. Have a lovely day x

  • Romana

    Hi Ella,

    I would like to make your potato brownies but…I am butterfungers and I have bought just buckwheat..not buckwheat flour. I could pre-soak and cook it with one and half times an amount of water but I am not sure it will be the same like with the flour. :-(

    Thanks a lot :-)

    • ellawoodward

      Hi, I’m sorry but you really need the actual buckwheat flour for this recipe as buckwheat groats won’t work the same. Have a lovely day x

  • Ju

    These are so incredible, thank you for the great recipe!

  • Heather McInherney

    Ella, i just made the brownies and they are DELICOUS!!!!! so thank you :) And thank you again. I love them! its so hard not to keep eating and just it them all!!! Lol

    thank you also for your beautiful and inspiring and just all round wonderful blog. we are lucky that you share it with us :)

    Other People with their negative comments, never mind them. Fair enough if it wasnt your cup of tea, dont make them again. Simple. Now you know it isnt your fav thing to eat :)
    but theres no need for negativity or arguments on ellas page. Do that somewhere else!

    Xxxxx

    • ellawoodward

      Hi Heather, I’m so happy that you found the brownies delicious! I hope you continue to enjoy the recipes and find inspiration from the blog. Have a lovely day! X

  • harriet

    Hey ella, can I just start in saying your accent is so beautiful making it so nice to watch your videos, I love your recipes as I have just recently began loving healthy organic foods, I love your blog as you have recipes for all my favourite sweet foods but healthy!! I was just wondering (It is okay if not) if you knew the calories of fat (g) and sugar (g) in your recipes or how I could work out (as and average) how much was in them? thank you very much!!!

    p.s. I just purchased your book as I saw it in Tesco and love it so much, you should be very proud

    • ellawoodward

      Hi Harriet, sadly I do not have the calorie or sugar information for my recipes as I prefer to focus on the goodness and nutrients of the plantbased ingredients instead. I’m so happy you love the video and the recipes. Have a lovely day x

  • Anika Patel

    Love these brownies. I couldn’t find medjool dates, so I find soaking regular pitted dates in boiling water for a few mins before blending them with the sweet potato, works a treat. They are nice and gooey by the time you need them.

  • Daisy May Dykes

    Sorry to say but I am so dissapointed with the outcome of this recipe.. the brownies didn’t cook after taking over an hour in the oven. What went wrong? I didn’t steam the sweet potatos.. it’s a shame this didnt work out, expensive ingrediants plus I was really looking forward to trying it.

    • ellawoodward

      Hi Daisy, I’m sorry the recipe didn’t turn out well. You really need to steam the sweet potatoes first until they are completely soft otherwise the mixture won’t cook properly! Have a lovely day! X

  • ginamarie

    i love these brownies! they are like the perfect gooey brownie anyone could ask for! i just made them and wrote a little bit about my experience! thank you ella! so delicious!

    http://thefoxmagazine.blogspot.com/2015/04/adventures-in-cooking-with-ladi-special.html

  • Faye Lacey

    wow a friend recommended your website and the first recipe I have made is these brownies, they are soooo good, very addictive and good for you :)

  • Rosie Houlden

    Can u boil the sweet potatoes? I don’t have a steamer yet. And also is there anything I could use instead of ground almonds?- as my husband is allergic to nuts. Thanks!

    • ellawoodward

      You could try placing them in a sieve over a boiling pan, if not you could boil them. You could try using ground pumpkin seeds instead. Hope you love them! X

  • Marburggirl

    I am a bit disappointed in these brownies but I won’t give up! I don’t have a food processor and my Vitamix didn’t masticate the dates very well with the sweet potatoes. My mixture was a bit dryer than in the video too. Then I spread it out in a 8×8 pan and the brownies were very thin. After baking for 45 minutes, my knife didn’t come out clean but I took them out. I ended up cutting the brownies into little bites and the office loved them. They did taste very good. This is gonna take practice.

    • ellawoodward

      Sadly this recipe really needs to be done using a food processor otherwise the dates and sweet potato mixture won’t form into a smooth and creamy mixture. You could try using a smaller dish to the brownies are thicker! Have a lovely day x

  • Giselle Soldati

    Hello Ella! Thx for the awesome inspiration! I’m trying your sweet potato brownies today, but on your video you show almonds beside the buckwheat flour, but I don’t recall you actually add them to the recipe at all… Can you clarify that please?
    Thank you and please keep up the great work! ;)
    Giselle

    • ellawoodward

      Hi Giselle, sorry for the confusion but yes there are almonds in this recipe. I use 2/3 cup (80g) of ground almond. Hope you love them! X

  • rumdrum

    Dear Ella!

    Having scanned your receipes I find many healthy products and receipes. If people in general ate them daily the result would be huge savings on the public health budget. However it is also with a sad heart I register receipes that contain more sugar than a bottle of coke. When it comes to the rapid growing diabetes problem, the body does not distinguish between dates or raffined sugar in coke. 40% of us also have insulin production on sweet taste alone, no matter what the source is. Better cut all sweet taste. That is where the real “war” is. Having people eat dates instead of other sugar sources is just like reducing the alcohol percent in vodka from 42 to 35 for an alcoholic. It helps a little but not much really.

    • ellawoodward

      Hi, I have written a blog post called Demystifying Sugar which talks about the relationship between refined and natural sugar which you may find interesting. Have a lovely day! X

  • Beth Dodds

    Hi Ella! I am so thrilled I stumbled across your blog. I too was diagnosed with an illness 5 years ago after doctoring off and on for 10 years. Instead of them wanting to know why, they handed me a fistful of pills and I was told to live with it. In my brain, that was a challenge to figure out the why part. I did take several of the pills to get through the most painful days. I researched and changed my diet. No processed foods and no sugar. 5 years later and I am only on 1 stabilizing med. I still have flares, but not as severe as before. In January, I went vegan 6 days a week. I can’t believe how great I feel. The headaches I get are much less severe along with minimal body pain. I say 6 days a week so I can have a cheat day and not feel guilty about it. I love eggs and cheese. Those are the hardest for me to eliminate. I do feel more pain today because I ate everything that I am not supposed to on Easter sunday. Back to the vegan way of eating for me.

    • ellawoodward

      Hi Beth, that’s so amazing to hear what an impact a plantbased diet has had on your health. I hope you continue to enjoy the recipes and keep up your healthy journey! Have a lovely day, Ella x

  • Catherine Hogan

    Made these yesterday and I forgot to put almonds in and they turned out amazing! Cant wait to add almonds to them next time!
    Little blocks of joy, thank you for the recipe ella!
    xxx

  • http://www.knockyblogs.co.uk Alex

    these are amazing! the whole of my family love these so thank you Ella!

  • Keri Snyder

    I made these a few weeks ago and they turned out great! I was leaving town the next day so I popped my leftovers in the freezer. Happy to say they freeze well and taste just as fresh when you microwave them for 45 seconds. Next time I may try making a chocolate glaze to pour on top since I love my desserts to be rich and chocolatey! Thanks for the great recipe Ella!

  • Mary-Jane

    Hi Ella

    As a UK vegan living in the US I am really enjoying this sudden explosion of whole foods/Vegan foods everywhere and really love many of your recipes. I cook for my family and both my husband and children are allergic to nuts which creates lots of creative thinking when cooking vegan (though luckily seeds are fine). I’m hoping you can offer some nut free alternatives to many of your recipes as my substitutions don’t always work out as well as I think they could:)

    Thanks

    Mary-Jane

    • ellawoodward

      I am so happy you’re enjoying the recipes! Sunflower seeds and pumpkin seeds are great substitutes for nuts. Seed butters are also great to use instead of nut butters too. There are some delicious nut free recipes in the book! Hope you love them x

      • Mary-Jane

        Ella

        Thanks so much for your reply. I tried you brownies yesterday with flaked coconut and a few tablespoons of sunbutter to replace the almonds but the mixture was very dry so used a little coconut milk to loosen it up a bit. Which worked for the consistency but the taste was not so good and I think there must be a better subtitition. I think too many sunflower seeds will be too strong a taste. Let me know what you would do for this receipe. And yes I have your book and am happily working my way through the Delicious recipes.

        Cheers

        Mary-Jane

        • ellawoodward

          Hi Mary-Jane, I’m so sorry it hasn’t turned out well. You could try using pumpkin seed butter instead and slightly more maple syrup if it gets too dry. As this is not the original recipe it won’t turn out the exact same as regular sweet potato brownies unfortunately. Have a lovely day! X

  • Sam Elvin

    Hi Ella, just watched the video and I’m a bit confused. In the recipe you list ground almonds, in the video you seem to use whole almonds?
    I made this last night. I don’t think I blended the sweet potato and dates together long enough, so it’s quite heavy and dense. But otherwise yummy :-)

    • ellawoodward

      Hi Sam, for the video I used whole almonds and then ground them down myself using a food processor but shop bought ground almonds is great too. Make sure the date and sweet potatoes form a really smooth and creamy texture before you bake it! X

  • ellawoodward

    Hi Lynne, I’m sorry to hear that you didn’t enjoy them. They’re one of my favourite recipes and one of the most popular recipes on the blog. You could try using less dates but these brownies do tend to come out quite gooey. There are loads of other delicious recipes on the blog and in the book for you to try! X

  • ellawoodward

    Hi Thea, I’m not too sure why they are coming out raw. I would try baking them for slightly longer and see how they go. It’s difficult for me to say as I’ve never experienced this before. I hope they turn out more delicious next time! X

  • Ana O Dias

    Hi Ella,
    I am looking forward to baking your brownies :) I just would like to ask you a question. Do you think that honey or agave nectar would work as substitutes for maple syrup? Many thanks. :) xx

    • ellawoodward

      Yes I think they would be a great substitutes to use. Hope you love them! X

  • marina claessens

    Dear Ella,

    I have made a batch of you sweet potatoes brownies and they are awesome. I do not use animal products and so my friends are often suspicious of my food offerings, but they were very enthusiastic about the brownies. Thank you.

  • ellawoodward

    Yes pumpkin seeds work really well! Hope she loves the recipes x

  • ellawoodward

    I’ve not tried it with pumpkin before but sweet potato is slightly softer and sweeter so I would try the recipe with sweet potato if possible! X

  • ellawoodward

    Hi Emily, I’m sorry you didn’t love them. Everyone’s taste buds are different as I find them pretty sweet! You could always add in more maple syrup to the recipe! Hope they turn out more delicious! X

  • ellawoodward

    I would suggest using maple syrup next time as it is slightly runnier than honey so it should make a difference to the consistency. Make sure you really blend the dates and potato until it’s really smooth and creamy! X

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  • ellawoodward

    I’m sorry if you didn’t like them. They are one of the most popular recipes that I have so I am really surprised that they aren’t turning out right for you but I am not too sure what to suggest. They obviously are not going to taste exactly like conventional brownies but people do tend to love them!

  • ellawoodward

    I am so pleased you love them Lucy! x

  • ellawoodward

    Ooh that sounds delicious! Hope you love them when you try them :) ella x

  • ellawoodward

    Hi Abby, yes lots of people have freezed them and I think they keep really well! Have a lovely day, Ella x

  • ellawoodward

    Hi Jennifer, yes you could definitely try that substitution. Hope they turn out great! X

  • ellawoodward

    Hi Carrie, I’m really sorry to hear that the brownies didn’t turn out great! They’re actually my most popular recipe and one of my favourites, I make a batch most weeks! Hope the other recipes turn out delicious. Have a lovely day, Ella x

  • ellawoodward

    Hi Sarah, yes you can! X