Chocotato Bites

I’ve always had a soft spot for brownies, but I was on the hunt for a healthier twist that still delivered that rich, indulgent flavour. After reviewing a few brownie recipes, I decided to experiment a little, adding some of my favorite spices to create something truly special.

The result? Brownies that are as nutritious as they are delicious. Whether you’re a health-conscious foodie or an omnivore like my brother, I’m confident you’ll fall in love with these. They have that perfect chewy texture, a subtle nutty flavour, and a moist, hearty taste that you’d never guess comes from sweet potatoes. They’re not overly sweet—just the right balance.

I find them irresistible when chilled straight from the fridge. And the best part? They stay wonderfully fresh for at least five days when refrigerated, making them a perfect treat to enjoy throughout the week.

Serves 10-12 pieces

Preparation 30 minutes

Cooking 45-50 minutes

• Ingredients

  • 2 large sweet potatoes (around 600 g), peeled and roughly chopped

  • 12 pitted medjool dates

  • 150 g of ground almond

  • 50 g of ground oat

  • 2 tbsp coconut oil, melted

  • 7 tbsp cacao powder

  • 6 tbsp maple or date syrup

  • 2-3 tbsp of nut butter (almond, peanut or hazelnut)

  • Water from 1 x 400 g tin of chickpeas

  • 1 tsp baking powder

  • 100 g of dark chocolate, broken into chunks

  • Pinch of salt

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground green cardamom

• Method

  1. Preheat the oven to 180°C. Line a baking dish with baking paper.

  2. Place the sweet potatoes into a steamer or a saucepan with boiling water. Cook for 20-30 minutes, until soft and tender. Let the sweet potatoes cool down.

  3. Combine the sweet potato, pitted dates, maple syrup, almond butter, coconut oil, and chickpea water in a food processor and blend until smooth.

  4. In a large bowl, mix the ground oats, ground almonds, cacao powder, baking powder, and spices.

  5. Add the dry ingredients to the wet ingredients and mix until you get a smooth dough. Stir in the chocolate chips.

  6. Spoon the mixture into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.

  7. Allow the brownies to cool for at least 10 minutes before cutting and serving.

• Tips

  • They are delicious both warm and chilled, I prefer them cool from the fridge.

  • You can play around with the flour mixture, as I like it nutty, I use more Almond flour.

  • The almond butter is optional but adds a nice richness to the brownies.

  • Try different spices like ground ginger for a zesty kick, vanilla extract for aromatic depth, or a pinch of saffron for a luxurious twist.

  • Let the brownies cool for at least 15 minutes before slicing.

  • Store the brownies in an airtight container in the fridge for up to 5 days. They also freeze well. Separate each Brownie individually with paper wrap before storing them in a freezer-safe container or bag for up to 3 months.

  • For a more festive version prepare a lovely chocolate or cashew icing!