Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Sweet Potato Brownies

Sweet Potato Brownies
Sweet Potato Brownies
Sweet Potato Brownies

So, I asked you guys what recipe you wanted to see next, and the majority vote was easy brownies! What could be easier than Nutri Bullet brownies featuring some of our kitchen staples :) This recipe requires steamed sweet potato, so I recommend to steam some extra when you’re prepping it at dinner time. If you don’t have a Nutri Bullet obviously a regular blender will work too!


Sweet Potato Brownies

  • 1 medium – large ( 9″x 6 “) sweet potato peeled and steamed
  • 4 tbsp. cacao powder
  • 6 tbsp. peanut butter
  • 4 tbsp. maple
  • 1 tsp. vanilla (essence or pod)
  • Pinch of sea salt
  • 1 chia egg (1 tbsp. whole chia seeds soaked for 20 minutes with 3 tbsp. water)



  • 70g dark chocolate (opt for vegan chocolate to keep recipe vegan)
  • 1 tbsp. coconut oil
  • 2 handfuls of toasted almonds roughly chopped (toast the almonds in an oven tray for 12-15 minutes at 180°C)
  1. Preheat the oven to 180°C.
  2. In a Nutri Bullet or blender places the brownie ingredients (except the chia seeds) and blend until completely smooth.
  3. Stir in the chia egg and combine well.
  4. Spoon into a lined brownie tin and smooth over using the back of a spoon.
  5. Bake for 20 minutes.
  6. While this is baking, melt the chocolate and stir in the coconut oil until it dissolves.
  7. Once the brownie is cooked, pour over the melted chocolate and sprinkle with the toasted nuts. Then place to one side to let set (in the fridge if you want to speed things up).
  8. Slice and serve!
  9. Store in the fridge for up to 5 days.

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