Brownies that are basically a vegetable – that’s gotta be healthy, right?!


  • 1 large orange kumara/sweet potato, steamed and pureed (you’ll need exactly 350g or 1 1/4 cup of packed sweet potato puree)
  • 1/4 cup brown rice syrup or you can use agave syrup or maple
  • 1/3 cup coconut sugar (or brown sugar)
  • 3 Tbsp melted coconut oil or a vegetable oil of your choice
  • 2 Tbsp of Natural Greek-Style coconut yoghurt
  • 1/2 cup almond flour/almond meal or sunflower seed flour if you’re nut free
  • 1/2 cup oat flour (just grind rolled oats in a blender for 1min to make your own) or use all purpose flour, spelt flour or gluten free flour
  • 1/3 cup raw cacao powder or unsweetened cocoa powder
  • Optional – Vegan dark chocolate pieces 1 Tbsp almond butter


  1. Preheat oven to 180°
  2. Line a brownie tray with baking paper.
  3. In a food processor, combine the kumara puree, brown rice syrup, coconut sugar, melted coconut oil, almond flour (or meal), oat flour, and cocoa powder. Add in optional nut butter also.
  4. Blend on high for between 30secs – 1min or until ingredients are all evenly combined.
  5. Add in the optional chocolate chips – save some for the topping if you desire. Pulse a few times to get them incorporated in the mixture.
  6. Transfer the mixture into the lined brownie tray and sprinkle some chocolate chips on top (optional).
  7. Bake for 35-40 minutes or until the top is set. (Set the oven timer for 35 and make an estimate on how much longer it needs)
  8. Let cool in the pan for 10mins. 20-30mins on the cooling rack and 10mins in the freezer for an extra intense fudgey texture.
  9. Cut into squares.
  10. Drizzle with nut butter and coconut yoghurt for an irresistible dessert!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake