•• Sweet Potato – Pumpkin – Brownies ••

I have to confess that I’m a bit of a sweet tooth. I am considered what some people call a chocoholic. I absolutely adore chocolate in every single form and shape. Unfortunately I’m not one of those people who can eat their chocolate daily and still stay in shape and not put on a single gram of fat. Actually I’m the complete opposite. I only have to look at one piece of chocolate and  I put on weight. I know, that’s so unfair but what can you do?

Well, these days, I only buy the 85% dark chocolate anymore. That way you can save some calories because consuming cacao in the form of dark chocolate is the heart-healthiest way to go.

Adding milk to chocolate considerably diminishes the health benefits of cacao. The darker the chocolate the higher the antioxidant levels. Cacao contains high bioflavonoid levels that may facilitate healthy blood flow and blood pressure levels. Eating foods with a high percentage of cacao may help prevent the clogging of arteries, thereby reducing risk of stroke, blood clots, and heart attacks.

I have seen a lot of healthier versions of cakes, muesli bars, cookies etc. on all the Instagram accounts I follow lately. So I thought it’s about time to create a healthy treat for myself as well… This sweet potato pumpkin brownie tasted better than expected. Actually it was really tasty. I added a bit of my homemade almond butter on top (not pictured) which turned out delicious.



  • 1 medium to large sweet potato, peeled and cut into cubes
  • 1/2 butternut squash, peeled and cut into cubes
  • 2/3 cup almond flour
  • 1/2 cup buckwheat flour
  • 14 medjool dates, pitted
  • 4 tbsp raw cacao powder
  • 3 tbsp rice malt syrup
  • pinch of pink himalayan salt


  1. Preheat oven to 180°C.
  2. Steam the sweet potato and butternut squash until soft, then add them to a blender with the dates and blend until smooth.
  3. Place the remaining ingredients into a bowl and stir well.
  4. Add the sweet potato – pumpkin – date mixture to the bowl and stir well.
  5. Pour the mixture into a lined baking dish and cook for about 30 minutes, until you can pierce the brownie cake with a fork bringing it out dry.
  6. Remove the tray and allow to cool before cutting.

Happy cooking 🙂

RAW CACAO – Health benefits:

  • full of therapeutic benefits
  • ‘super-antioxidant’ – helps protect the heart, prevent cellular damage, and keeps us looking and feeling younger!
  • contains oleic acid, which has been linked to lower cholesterol
  • great source of magnesium, which helps with calcium absorption, metabolism, and protein synthesis. It may also be useful in the prevention of or treatment for congestive heart failure, high blood pressure, osteoporosis, diabetes, and premenstrual syndrome.
  • contains iron, copper, calcium, potassium, and zinc

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