Raspberry Chocolate Brownie (refined sugar and gluten free)

A super hit of dark chocolate and the fruity tang of the raspberries make these guilt free brownies a treat for all.


300g dark chocolate broken up into pieces (I use 70% cocoa content)

200g chopped dates

1 medium sweet potato

150g butter or coconut oil

100g rice flour,

100g ground almonds

3 eggs

1tsp vanilla extract

150g approx frozen raspberries


Preheat oven to 170degC (Fan 150degC, GM 3)

Peel and chop the sweet potato and boil and simmer in a pan of water until soft.

Add the drained sweet potato to a food processor along with the chopped dates and vanilla extract and blend until smooth. Leave to cool.

Melt the chocolate and the butter/oil in a bowl over a pan of simmering water, you can do this carefully in a microwave set on medium power- a couple of minutes at time.

Add the date mix and the flours to the melted chocolate and mix well, add the eggs and mix again until everything is incorporated.

Pour into a greased and lined traybake tin approx 30cm x 20cm. Dot the frozen raspberries over the mix and push in. Bake for 40mins. The brownie should not wobble but should still be soft in the middle.

Allow to cool in the tin before cutting. Delicious with a blob of crème fraiche or coconut yoghurt 🙂


Alternatively try natural glacé cherries and flaked almonds on top, replace the vanilla extract with almond and you have another favourite flavour combination!

For PALEO, use 150g extra ground almonds instead of the rice flour

Storage:These brownies freeze well (1 month) and keep for 3 days in the fridge.

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