Sweet Potato Brownies

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!

Sweet Potato Brownies

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.

Sweet Potato BrowniesSweet Potato Brownies

Makes 10 brownies

- 2 medium to large sweet potatoes

- 2/3 of a cup of ground almonds

- 1/2 a cup of buckwheat flour (brown rice flour will also work)

- 14 medjool dates

- 4 tablespoons of raw cacao

- 3 tablespoons of pure maple syrup

- a pinch of salt

Sweet Potato Brownies

Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about  twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – 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!

 

        1. 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 :)

          Reply
          1. 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!

          2. ellawoodward Post author

            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

      1. 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!!

        Reply
      2. 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?

        Reply
        1. ellawoodward Post author

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

          Reply
          1. 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?

          2. ellawoodward Post author

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

      3. Jackie

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

        Reply
      4. 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

        Reply
        1. ellawoodward Post author

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

          Reply
          1. 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

    1. 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!

      Reply
      1. ellawoodward Post author

        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!

        Reply
  1. 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

    Reply
    1. 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 :)

      Reply
  2. 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!

    Reply
    1. 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 :)

      Reply
      1. 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

        Reply
    1. 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! :)

      Reply
      1. rominalifehappens

        Thanks Ella, I just went to purchase the brown rice flour, I am still missing some items. What other things can I make with rice flour, are pancakes/waffles one of them? Thanks so much for your ideas!

        Reply
  3. 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!

    Reply
    1. 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 :)

      Reply
  4. 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

    Reply
    1. 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! :)

      Reply
    1. 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!

      Reply
  5. 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

    Reply
    1. 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! :)

      Reply
  6. 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! :)

    Reply
    1. 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 :)

      Reply
    1. Mila Ocampo

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

      Reply
  7. 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

    Reply
  8. 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

    Reply
    1. 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! :)

      Reply
  9. 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!!!

    Reply
  10. 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 ;) !

    Reply
    1. 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

      Reply
      1. 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!

        Reply
    1. 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.

      Reply
  11. 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 :)

    Reply
  12. 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.

    Reply
    1. 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! :)

      Reply
  13. 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

    Reply
  14. 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!

    Reply
    1. 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 :)

      Reply
  15. 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!

    Reply
  16. 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

    Reply
    1. 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! :)

      Reply
  17. 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!

    Reply
    1. 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! :)

      Reply
  18. 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 :)

    Reply
  19. 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

    Reply
  20. 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

    Reply
    1. 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.

      Reply
  21. 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^

    Reply
    1. 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 :)

      Reply
      1. 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. ^^

        Reply
  22. 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

    Reply
  23. 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!

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
  24. 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

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
  25. 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!

    Reply
    1. ellawoodward Post author

      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!

      Reply
  26. 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.

    Reply
    1. ellawoodward Post author

      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!

      Reply
  27. 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!

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
  28. 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?

    Reply
    1. ellawoodward Post author

      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!

      Reply
  29. 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!

    Reply
    1. ellawoodward Post author

      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!

      Reply
  30. 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

    Reply
    1. ellawoodward Post author

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

      Reply
  31. 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

    Reply
  32. 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!

    Reply
  33. 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. :)

    Reply
    1. ellawoodward Post author

      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!:)

      Reply
      1. 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. :)

        Reply
  34. 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!

    Reply
    1. ellawoodward Post author

      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!

      Reply
  35. 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!!!!

    Reply
  36. 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.

    Reply
    1. ellawoodward Post author

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

      Reply
  37. 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 :-(

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
  38. 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! :-)

    Reply
    1. ellawoodward Post author

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

      Reply
  39. 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?

    Reply
    1. ellawoodward Post author

      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!

      Reply
  40. 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

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
    1. ellawoodward Post author

      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!

      Reply
  41. 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!

    Reply
  42. 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

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
  43. 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! :)

    Reply
  44. 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?

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
      1. 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!

        Reply
        1. 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!

          Reply
          1. ellawoodward Post author

            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

  45. 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?

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
      1. 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?

        Reply
  46. Pingback: Creamy Sweet Potato Dip | Deliciously Ella

  47. 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!

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
  48. 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!

    Reply
  49. 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!

    Reply
  50. 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!

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
    1. ellawoodward Post author

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

      Reply
  51. 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!

    Reply
    1. ellawoodward Post author

      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. :)

      Reply
  52. 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 :)

    Reply
  53. 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

    Reply
  54. 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

    Reply
    1. ellawoodward Post author

      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

      Reply
  55. 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 :)

    Reply
    1. ellawoodward Post author

      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!

      Reply
  56. Pingback: Sweet Potato Brownies « dr T goes vegan

  57. 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

    Reply
  58. Pingback: Sweet potato and chocolate brownies | Sneaky veg

  59. 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.

    Reply
    1. ellawoodward Post author

      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!

      Reply
  60. 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!

    Reply
    1. ellawoodward Post author

      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!

      Reply
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  65. 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

    Reply
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  69. 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

    Reply
    1. ellawoodward Post author

      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!

      Reply
  70. 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.

    Reply
  71. 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.

    Reply
  72. 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

    Reply
  73. 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!

    Reply
  74. 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 !

    Reply
  75. 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.

    Reply
  76. 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

    Reply
    1. ellawoodward Post author

      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!

      Reply
  77. 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

    Reply
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  79. 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?

    Reply
  80. 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!

    Reply
  81. 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

    Reply
    1. ellawoodward Post author

      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

      Reply
  82. 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

    Reply
  83. 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

    Reply
  84. 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!!!

    Reply
  85. 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!

    Reply
  86. 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.

    Reply
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  88. 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!

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
  89. 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

    Reply
    1. ellawoodward Post author

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

      Reply
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  91. 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!

    Reply
  92. 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

    Reply
    1. ellawoodward Post author

      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? :)

      Reply
  93. 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!

    Reply
  94. 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!

    Reply
  95. 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!

    Reply
    1. ellawoodward Post author

      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!

      Reply
  96. 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!

    Reply
    1. ellawoodward Post author

      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!

      Reply
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  98. 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

    Reply
    1. ellawoodward Post author

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

      Reply
  99. 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

    Reply
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  101. 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.

    Reply
    1. ellawoodward Post author

      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

      Reply
  102. 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.

    Reply
  103. 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.

    Reply
    1. ellawoodward Post author

      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!

      Reply
  104. 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?

    Reply
  105. 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

    Reply
  106. 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

    Reply
  107. 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 :)

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
  108. 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

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
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  110. Pingback: A Winter’s tale: Sweet potato brownies | Hungry Bear

  111. 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

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
  112. Pingback: Brownie van zoete aardappel en amandelen

  113. 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)

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
  114. 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

    Reply
  115. Pingback: Sweet potato brownies with sour cherries | Vegie Project

  116. 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!

    Reply
  117. Pingback: Veggie Stories | Talking with Ella from DeliciouslyElla

  118. 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.

    Reply
  119. 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

    Reply
    1. ellawoodward Post author

      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 :)

      Reply
  120. Pingback: Best Health and Nutrition Blogs... - |

  121. 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?

    Reply
    1. ellawoodward Post author

      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!

      Reply
  122. 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!!

    Reply
    1. ellawoodward Post author

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

      Reply
  123. 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

    Reply
    1. ellawoodward Post author

      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! :)

      Reply
  124. Pingback: Raspberry and sweet potato brownies (GF) | marfigs

  125. 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?

    Reply
  126. Pingback: Healthy Chocolate Brownies | Edible Tems

  127. Pingback: Sweet Spring Clean | Confessions Of A Quirky Princess

  128. 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.

    Reply
  129. jodi huntt

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

    Reply
    1. ellawoodward Post author

      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

      Reply
  130. 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 :)

    Reply
  131. 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.

    Reply
  132. 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.

    Reply
  133. 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.

    Reply
  134. 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!

    Reply
  135. 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!

    Reply
    1. ellawoodward Post author

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

      Reply
    1. ellawoodward Post author

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

      Reply
  136. 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

    Reply
    1. ellawoodward Post author

      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!

      Reply
  137. 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

    Reply
    1. ellawoodward Post author

      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!

      Reply
  138. 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 :)

    Reply
  139. 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!?

    Reply
  140. Pingback: Glutenfri Brownie av søtpotet og dadler | Sunne desserter

  141. Pingback: Ella’s Sweet Potato Brownies | Cakey Kate

  142. 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?

    Reply
    1. ellawoodward Post author

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

      Reply
  143. 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

    Reply
    1. ellawoodward Post author

      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

      Reply
  144. 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!

    Reply
  145. 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!

    Reply
  146. 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 :)

    Reply
    1. ellawoodward Post author

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

      Reply
      1. 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!

        Reply
        1. 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.

          Reply
  147. 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

    Reply
    1. ellawoodward Post author

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

      Reply
      1. 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.

        Reply
  148. 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

    Reply
  149. 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 (:

    Reply
  150. 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!

    Reply
    1. ellawoodward Post author

      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!

      Reply
  151. 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 :(

    Reply
    1. ellawoodward Post author

      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

      Reply
  152. 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

    Reply
  153. Pingback: Sweet potato and flaxseed, sunflower and pumpkin seed brownies | Taste Goddess

  154. Pingback: Sweet potato, flaxseed, sunflower and pumpkin seed brownies | Taste Goddess

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  156. 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?

    Reply
    1. ellawoodward Post author

      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

      Reply
  157. 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 :)

    Reply
  158. 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?

    Reply
  159. sana

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

    Reply
  160. Pingback: Sweet Potato Brownies – kale and fireflies

    1. ellawoodward Post author

      Hi Mari,

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

      Ella x

      Reply
  161. Pingback: Spring Greens | old fashioned girls

    1. ellawoodward Post author

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

      Reply
  162. 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

    Reply
  163. Pingback: Barley, Mushrooms and Kale… Oh My! | TWO SISTERS DISHING

  164. 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

    Reply
    1. ellawoodward Post author

      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

      Reply
  165. maria

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

    Reply
    1. ellawoodward Post author

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

      Reply
  166. Pingback: What is the Healthiest Vegetable? (Its not a Potato) | Healthy Grease Monkey

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  168. 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!

    Reply
    1. ellawoodward Post author

      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

      Reply
  169. 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

    Reply
  170. 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)

    Reply
  171. 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…

    Reply
  172. 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

    Reply
  173. Pingback: Brownies de batata doce | With You WE Change

  174. 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

    Reply
    1. ellawoodward Post author

      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

      Reply
  175. Pingback: Dinner Brownies | LessthanperfectMama

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  177. 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!!!!

    Reply
  178. 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! :)

    Reply
  179. 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!

    Reply

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