You don't have javascript enabled! Please download Google Chrome! RASPBERRY & MACADAMIA VEGAN BROWNIES - The Wholehearted Cook


Dani VennPlant Based Vegan, Raw-Some, Sweet Treats

If someone had told me a few years ago that I would be cooking, eating and loving vegan sweet potato brownies, I would’ve shuddered at the thought. Unfortunately the word vegan is quite alienating for meat-eating folk, ‘how can someone live without eating animal products?’ we think.

But being a vegan these days doesn’t mean that you smell like you don’t wear deodorant, a lot of people are limiting their dairy and animal product intake and I don’t see anything wrong with that. In fact our bodies and environment, not to mention the animals, would be much better off if we did limit our animal product intake at least a little. And I reckon these brownies are a good way to try out eating animal product free!

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These sweet potato brownies are fudgy, rich and delicious – just like brownies should be! I like to ‘pimp’ them up with frozen berries and nuts, but this recipe also works well without them. They are perfect for an afternoon treat as they are not super sweet, even my partner who ‘doesn’t eat desserts’ has been known to take them to work and they have passed the taste test at my mothers group! They are a good one to keep in a sealed container to have on hand when you feel like something indulgent, instead of reaching for a Tim Tam (or ten!) They fill you up after a small square and really keep you going. Why not surprise your friends next time you catch up by making a batch of these and don’t tell them they are made out of sweet potato and I bet you none of them will guess! Enjoy, Dani x

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Serves: 12 at mums group! (Sorry, ‘parents’ group, I just wish more dads would come!)

Takes about 30 minutes to prep and 25 to cook

Number of ingredients: 7

Please note that you can easily half this recipe and make in a 20x 20cm baking tray instead.


2 sweet potatoes cut into 5cm rounds

1 cup / about 20 medjool dates, seeds removed

1 cup almond or hazelnut meal

½ cup raw cacao powder

½ cup arrowroot / tapioca flour

1 cup nut butter (almond, hazelnut, peanut – just make sure it contains just nuts)

¼ cup raw sweetener (maple syrup or coconut or agave nectar)

A good handful of frozen berries

1/2 cup macadamias, roughly chopped


Line a 30 x 20cm baking tray with baking paper, preheat fan-forced oven to 180 degrees
Place sweet potato in a large steamer for 20 minutes or until very soft, remove from steamer and place in high powered food processor along with dates. Process on high until completely combined and mixture is smooth.

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Remove from food processor and add almond meal, cacao, flour, nut butter, raw sweetener and stir well to combine. You can do this in the food processor however don’t overwork the mixture or it becomes a bit gluey and pasty. I like to throw in the raspberries and macadamias in last and give them a little mix into the batter to just combine.

Add mixture to baking tray and smooth out the surface. Place in oven and bake for 20 – 25 minutes. When cooked, remove from oven and allow to cool slightly before cutting into squares.

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  • Do not peel sweet potato to retain extra nutrients
  • You can find medjool dates in the fresh food section of your grocer or supermarket, if you can not source fresh dates, you can use dried however they may need to be soaked in warm water prior to use.
  • Brownie should be still soft and fudgy when removing from oven although look for a slightly hardened surface to know its cooked through.
  • Store brownie in an air-tight container


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  1. Any idea of an approx. weight for the 2 sweet potatoes as they come in very very small or extremely large sizes and I would hate to add too much or too little sweet potato