The sweet potato brownie phenomenon hit the vegan food world by storm and shows no signs of waning. We love to turn these simple orange root vegetables into a gorgeous gooey chocolate mess! With the sweetness of sweet potato, creaminess of almond butter, distinct caramel tone of medjool dates and rich raw cacao, this oh so healthy dessert is to die for! Share with your friends and get them to guess the ingredients, we assure you they never will!

Serves 4


2 Sweet Potatoes

1/4 cup Raw Cacao

3 Tbsp Almond Butter

3 Medjool Dates

2 Tbsp  Honey/ Agave Syrup (can omit in place for 3 more dates)

1 Cup Rude Health Oat milk


Preheat the oven to 190 degrees. Roast the sweet potatoes in there skin for 25-35 minutes (until soft). Peal and place in your blender, pulse until pureed. Add in all the other ingredients and continue to blend until super smooth. You may have to stop the blender and mix with a long spoon if the mixture gets stuck underneath the blade. Pour into your bowl, martini glass, champagne flute or whatever takes your fancy – the more glamourous the better and serve.