Recipe: Raw Sweet Potato and Carob Brownies

I’ve fallen a little bit in love with carob recently. It’s a richer, less sweet alternative to chocolate, and it makes wonderfully intense brownies and ‘hot chocolates.’ I’ve adapted my go to raw chocolate brownie recipe to include carob instead of cocoa, but the secret ingredient in these is the sweet potato. Not only does it bind the brownies together effortlessly, it brings the sugar content right down as it is a direct alternative to honey or extra dates. Whip up a batch of these in 10 minutes and munch on them throughout the rest of the week!

Recipe: Raw Sweet Potato and Carob Brownies
Recipe type: Desserts
Prep time: 
Total time: 
  • • 1 medium sweet potato, peeled and diced
  • • ½ cup walnuts
  • • ½ cup pecans
  • • ½ cup unsweetened, shredded coconut
  • • 2 tbsp melted coconut oil
  • • ½ cup dates, soaked for 30 minutes and drained
  • • ½ cup carob (or ¼ cup carob, and a ¼ cup + 2tbsp cocoa for less intense brownies)
  • • Pinch sea salt
  • • Dash of vanilla extract
  • • Dark chocolate chips / cacao nibs / goji berries (optional)
  1. Line a square cake tin with a little parchment paper and set aside.
  2. Steam the diced sweet potato for around 10 minutes until soft. Set aside to cool.
  3. In your food processor, blitz the walnuts, pecans and coconut until crumbly. Add the coconut oil, dates and sweet potato, and process again until a sticky dough is formed.
  4. Add the carob, sea salt and vanilla before whizzing together again. For a bit of extra texture, stir in (but don’t process) some dark chocolate chips, cacao nibs or goji berries. Spread the brownie mix evenly throughout the cake tin, before leaving to set in the freezer for around an hour. Store in the fridge for up to 5 days.

paleo primal recipe Raw Sweet Potato and Carob Brownies sweet treat-min

Raw Kale Salad with Goji Berries, Sprouts and Pumpkin Seeds paleo primal lunch dinner-min

Recipe: Raw Kale Salad with Goji Berries, Sprouts and Pumpkin Seeds

Packed with nutritional super foods, the key with this raw kale salad lunch recipe is the marinating time – the longer it is given, the greater the flavour will be. Not only that, the apple cider vinegar softens the kale to make it easier to digest at its nutritional best (raw!). Make a big batch to see you through lunch for the next couple of days. Throw some shredded chicken in for extra protein!

Raw Kale Salad Ingredients:

  • 2 large handfuls thinly sliced kale leaves
  • 2 medium carrots, grated
  • 2 medium celery stalks, peeled and finely chopped
  • ½ cup mixed sprouts, such as broccoli, radish, clover, alfalfa etc
  • ¼ cup goji berries
  • ¼ cup pumpkin seeds
  • 3 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • Sea salt and black pepper, to taste

Raw Kale Salad How To:

Combine all salad ingredients in a bowl. Whizz together the oil and vinegar, then drizzle over the salad, tossing as you go. Season to taste with salt and pepper. Cover with gladwrap/ cling film and keep in the fridge until required!

Raw Kale Salad with Goji Berries, Sprouts and Pumpkin Seeds paleo primal lunch dinner-min