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  • 500g sweet potato, cubed
  • 1 can black beans drained and rinsed well
  • 125g pitted dates (around 6)
  • ½ cup cacao powder
  • ¾ cup Milky Almonds Chocolate Milk
  • 2 tbsp extra virgin olive oil
  • Pinch salt
  • ½ cup chocolate chips


Preheat the oven to 170 degrees C for fan-forced 190 conventional

Line a 20cm cake tin with baking paper

In a medium saucepan bring some water to boil and add the sweet potato, cooking until soft

Drain and transfer to your food processor or blender along with dates, black beans, cacao, almond milk, oil and salt. Blend until smooth

Add chocolate chips and stir through with a spoon

Pour mixture into cake tin and bake for around 35 minutes.

Your brownies will have a fudgey consistency

Allow to cool before removing from tin and cutting into squares