Craving for chocolatey-indulgence but looking for something that will nourish your body and keep you steady? This chocolate brownie recipe was created to nourish both body and soul. Naturally sweetened with dates and sweet potato, they’re rich, fudgy, and satisfying while providing fibre and nutrients that help support more sustained energy and a steadier response to blood sugar. Made with oat flour, rich dark chocolate, and crunchy walnuts, they offer immediate comfort while also supporting long-term emotional balance. Oats contain tryptophan, an amino acid involved in serotonin (the “feel-good” hormone) production, while dark chocolate provides magnesium, which supports nervous system function, and walnuts contribute plant-based omega-3 fats to support brain health. Fully plant-based and wonderfully rich, these brownies are a tasty way to offer yourself nourishment and care at every level.
Method
- Pierce the sweet potatoes with a fork, rub lightly with oil, and place on a baking tray with a sprinkle of salt. Roast at 200°C until a knife slides in very easily.
- Meanwhile, lightly grease or line a square baking tin (20x20cm).
- Once cooked, remove the sweet potatoes from the oven and set aside to cool. Lower the oven temperature to 175°C.
- While the sweet potatoes are cooling, prepare the flax eggs by mixing the ground flaxseeds with water. Set aside for 5–10 minutes until gel-like.
- Place the dates in a bowl and cover with boiling water. Leave to soak for 5–10 minutes.
- Melt the dark chocolate and coconut oil together over a low heat or in a heatproof bowl set over simmering water.
- Drain the soaked dates and blend with the oat milk until smooth.
- In a large bowl (or blender), combine the wet ingredients: melted chocolate mixture, cooked sweet potato, flax eggs, date mixture, and vanilla (if using a liquid version). Blend or mix until smooth and well combined.
- In a separate bowl, mix the oat flour, cacao powder, baking powder, and sea salt (+ vanilla if using a powder version).
- Fold the wet ingredients into the dry ingredients until a thick batter forms.
- Stir through the chocolate chunks and chopped walnuts. Sprinkle with sea salt.
- Transfer the mixture to the prepared tin and smooth the surface.
- Bake for 20-22 minutes, or until the edges are set and a skewer inserted into the centre comes out with a few moist crumbs.
- Allow to cool completely before slicing.
Notes & Tips
- Sweet potato is an incredibly versatile ingredient that’s also very nourishing. Batch-roasting at the weekend makes recipes like this much quicker when you already have sweet potato prepared in the fridge. If you don’t have any on hand, you can simply roast some while making this recipe and use the leftovers in other meals throughout the week.
- There’s enough mixture to fill a 23x23cm baking tin as well. You’ll need to shorten cooking time to keep them fudgy.
- These brownies have a rich, dark chocolate flavour. If you prefer a sweeter taste, you can increase the amount of dates by 25-50 grams.
- For more nourishing, mood-supportive healthy recipes? Download my comfort foods recipe booklet below!
Allergens
Nuts (walnuts).
