Pistachio and Raspberry Brownies

gooey, fruity, nutty bites of deliciousness

Here’s a vegan brownie recipe you cannot miss! Fruity and nutty, yet gooey and dense. What more would you like from a brownie? The denseness comes from the sweet potato date paste, which might sound not very appealing at first, but trust me it is delicious. And means there are no added sugars in this recipe.

The sweetness comes naturally, and this paste binds all of the other ingredients together perfectly. I cut a bar of Seed and Bean dark chocolate into chunks as it is my favourite dairy free dark chocolate, but feel free to use chocolate chips. And make sure to pop some more chocolate into the top, before you put it in the oven. Makes them extra delicious.

Frozen raspberries are best to use in this recipe as they keep their shape better, when folded through the warm mixture. I always ensure there are raspberries in my freezer, as they work so much better than fresh in baking, and are perfect for smoothies. They’re picked when in season, and frozen straight away so always taste extra fresh. The only downside is the packaging, which I am trying to be more mindful of, and have seen in our local bulk market that you can now buy loose frozen raspberries. So it looks like i’ll have to take a ice bag and get myself down there!

Makes 9 brownies
takes approx. 50 minutes


350g sweet potatoes (peeked and cut into chunks)
150g dates (soaked in boiling water for 15 minutes and drained)
3 tablespoons of maple syrup
150g oat flour (use buckwheat should you need it to be gluten free)
40g cacao powder (I used Indigo Herbs)
100g dark chocolate chips/chunks plus a few more for sprinkling (I used Seed and Bean Chocolate and cut into chunks)
pinch of salt
80g frozen raspberries plus a handful more for sprinkling
60g chopped pistachios plus a handful more for sprinkling (I used Wonderful Pistachios)

1. Preheat oven to 180°/350F, and grease or line a baking tin. I used a 18cm x 18cm square one.
2. On a medium heat in a saucepan, boil the sweet potato chunks for 15 minutes until soft. Drain.
3. Place the drained sweet potato and dates into the food processor, and blitz until a paste is formed.
4. Empty paste into a large mixing bowl, and add the maple syrup, oat flour, cacao powder, chocolate chips and a pinch of salt.
5. Gently fold the frozen raspberries and crushed pistachios in the mixture, before emptying into your baking tin.
6. Carefully flatten the mixture, and scatter the remaining handfuls of chocolate chips, frozen raspberries and pistachios into the top. Push them down gently.
7. Place the brownies into the oven and bake for approximately 30 minutes, until a toothpick comes out clean.
8. Leave to cool before devouring!

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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