Delicious and healthy recipe from Lifestyle Chef, Izelle Hoffman.

The reason for making use of specific ingredients for this recipe.

Almonds, (whether it is in flour, shaved almonds or almond butter form) is power packed with nutritional benefits! It boosts the immune system, helps repair damaged skin, helps to prevent cancer and reduce the risk of osteoporosis! Its a source of Vitamin E, magnesium and high quality protein!

Sweet potato is an anti-inflammatory, full of nutrients, boost immunity and is rich in beta carotene (an important antioxidant and precursor to Vitamin A)! It also regulates blood sugar levels and is easily digestible because of its high fibre content.

Raw honey is anti-viral, anti-fungal and contains powerful antioxidants. Its helps ward off allergies, helps stabilize blood pressure and balance blood sugar levels. Its boost the immune system and promotes digestive health.

Cacao contains very high amounts of antioxidants, reduces appetite and helps withs loss. It alleviates stress, helps manage depression and regulates blood pressure.

Bicarb of soda alkalizes the body, provides relief from cold and flu and supports healthy detoxification.

“With all of the above in mind- I simply can’t think of a healthier more tasty way to boost your immune system, stay in shape and regulate your body’s pH level”


1kg sweet potato peeled, steamed and mashed

2 heaped table spoons raw cacao

5 table spoons raw honey

100g almond flour

2t vanilla essence

2t caramel essence

1t oryx desert salt

2t Bicarb of Soda

8 eggs – (4 whole eggs and 4 egg whites)

Chocolate nut-butter icing

300g Almond butter or macadamia nut butter.

5 Table spoons raw honey

1 heaped table spoon raw cacao

a pinch of oryx desert salt

1t caramel essence


Shaved Almonds

Vanilla powder

Fresh mint leaves


Pre heat the oven to 180’C

Use spray & cook or wax paper to prepare the oven tray

Steam the peeled sweet potato till completely soft, mash till smooth texture.

Add the almond flour, cacao, honey, essence, salt and bicarb of soda and mix till even texture.

Beat the eggs separately till fluffy- this is important as it would influence the texture of the brownie.

Add the egg to the sweet potato mixture and continue beating till a chocolate mousse texture.

Only then is it ready to be poured into a baking tray and placed in the oven for 20-25minutes. Remove from the oven and let it cool off slightly.

For the Chocolate nut butter icing: Mix all the ingredients together till smooth texture and spread over the warm brownies immediately for a glazed look. Finish off with roasted almonds and vanilla powder and garnish with mint.

Izelle Hoffman Lifestyle chef

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