Gluten-Free Sweet Potato Brownies with Rich Chocolate Frosting

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Sweet potato brownies are gluten free, refined sugar free and paleo.

Sweet potato brownies are surprisingly rich and filling brownies made without refined sugar. They’re gluten-free, paleo and delicious.

There is a great country market not too far from where I live that has become known for its sweet potato brownies. Kredl’s sweet potato brownies are thick (about 2 1/2″ high), not too sweet and very filling. I tried them once, loved them, so set about figuring out how to make my own.

The version I settled on is made with ground almonds rather than a gluten-free flour mix and they’re made without refined sugar. These sweet potato brownies are about half as thick as the Kredl’s version and I frost them with a silky frosting made with dates, cocoa and water. I cut them into bit-sized squares so they’re just right for snacking.

Even though sweet potatoes are very sweet, these brownies are not. There is no mistaking that they’re brownies, but no one will be fooled into thinking that they’re just another version of a sweet, buttery, classic brownie. This is a healthy version and tastes that way.

*To make the sweet potato puree: Poke the potatoes with a fork, place them in a baking pan and roast at 350 F for 30-45 min, or until soft. Remove skin and puree. Another option is to peel the potatoes, slice into 1″ rounds and steam until soft, then puree.

This recipe has been adapted from the blog Paleo Hacks

Sweet Potato Brownies Recipe with Rich Chocolate Frosting

Refined sugar-free, gluten-free and Paleo

Makes 24 brownies


  • 3 large eggs, room temperature
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. real maple syrup or honey
  • 1 tsp. pure vanilla
  • ½ cup melted coconut oil
  • ¾ cup + 2 Tbsp. almond meal (almond flour)
  • 1/3 cup cocoa powder
  • 1 tsp. baking powder
  • 1 cup cooked sweet potato puree (about 2 small sweet potatoes)*


  • 1/2 cup pitted dates
  • 3 Tbsp. cocoa powder
  • 2 Tbsp. melted coconut oil
  • 5-6 Tbsp. water


  1. Preheat the oven to 350°F. Line an 8”x 8” metal baking pan with parchment paper.
  2. In a large bowl whisk together the eggs then add the molasses and maple syrup (or honey).
  3. When combined, whisk in the vanilla and coconut oil.
  4. In a separate bowl, combine almond meal, cocoa powder and baking powder, taking care to break up any lumps in the almond meal.
  5. Whisk the dry ingredients into the wet.
  6. Stir in the sweet potato with a fork.
  7. Scrape batter into baking pan and bake @ 350 F for 30-35 minutes, or until an inserted toothpick comes out clean.
  8. Cool before frosting.

To make the frosting: 

  1. Place all frosting ingredients in a food processor or high-speed blender. Let things sit for a few minutes before processing to soften the dates.
  2. Blend until creamy, scraping down the sides from time to time.
  3. Frost the cooled brownies and refrigerate.  (Keep refrigerated.)

Nutritional info per serving (not including frosting):

  • Calories: 81
  • Fat: 5.8 g
  • Saturated Fat: 4.3 g
  • Cholesterol: 24 mg
  • Sodium: 31 mg
  • Carbs: 6.3
  • Sugar: 2 g
  • Protein: 2.1
  • Fibre: .5 g
  • Potassium: 120.9 mg
  • Vit. A: 92.9 mg

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Chocolate Pecan Energy Bites a Healthy Gluten Free Treat

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

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Healthy Chocolate Pecan Energy Bites are a healthy snack that travels well. They’re quick and easy to make and last well in the fridge.

Pecan Chocolate Energy Bites sm

Chocolate Pecan Energy Bites make a great healthy snack. They’re gluten-free, vegan and Paleo too.

I’m always on the hunt for road trip snacks. I don’t mind stopping along the way to buy something to eat – it helps to break up the drive and relieve the kids’ boredom. But more often than not, the most satisfying road trip snacks are those that you pack from home.

Cookies are a staple for us, and hard boiled eggs, along with whatever leftovers might be in the fridge. And fruit of course, if we’re travelling within Canada. Chocolate pecan energy bites are the newest addition to my travel snack repertoire.

Chocolate Pecan Energy Bites make a great healthy snack. They're gluten-free, vegan and Paleo too.

Chocolate Pecan Energy Bites are the perfect afternoon pick-me-up for those times when you want something with staying power. 

The combination of nuts, dates, and  unsweetened cocoa powder — along with a little molasses and maple syrup to help bind everything together — creates a healthy treat with substance.

Chocolate Pecan Energy Bites are made made with no refined sugar.

This is a versatile recipe. Molasses helps to make them taste more chocolaty and you could always replace the Tbsp. of maple syrup with more molasses. Or you could use a little honey. The recipe works well with both pecans and walnuts and is especially good when made with a combination of the two. Also, I find the texture is best when I use Medjool dates.

UPDATE: I seem to be making this recipe weekly and have had delicious success with the following combinations:

  • School-friendly option: Replace nuts with sunflower seeds, pumpkin seeds and chia. Delicious as ever! The ratio is: 1/2 cup each of sunflower & pumpkin seeds and 1 Tbsp. chia.
  • All cashews.
  • Half a cup of cashews and half a cup of walnuts.

This recipe has been adapted from The Rawtarian

Chocolate Pecan Energy Bite Recipe

Makes 16 generous balls


  • 1 generous cup pecans or walnuts (or a combination)
  • 1 cup pitted dates (lightly packed)
  • 1/3 cup cocoa powder
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. maple syrup
  • ¼ cup unsweetened shredded coconut
  • ¼ tsp. salt


  1. Whir the nuts in a food processor until crumbly.
  2. Add the dates and process until nuts and dates are combined.
  3. Add remaining ingredients and process until the mixture sticks together. (Don’t let it get too smooth – you still want some texture.)
  4. Form into tablespoon-sized balls and chill.

Nutritional info: Per ball.

  • Calories: 99,
  • Fat: 6 g,
  • Saturated Fat: 1.4 g,
  • Cholesterol: 0 mg,
  • Sodium: 38.5 mg,
  • Carbs: 12.4,
  • Sugar: 8.9 g,
  • Protein: 1.3,
  • Fibre 2.4 g,
  • Potassium: 157 mg,
  • Calcium: 15.3 mg

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Ultimate Chocolate Tahini Brownies Recipe a Gluten-Free Treat

Servings: 16 serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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Gluten Free Chocolate Tahini Brownies Recipe: Fudgy brownies with a sweet tahini swirl.

Fudgy brownies with a sweet tahini swirl. 

A few years ago when we were exhibiting at a food show in Vancouver, a few customers introduced us to the tahini-molasses combination. What a great discovery. A school-friendly alternative to peanut butter, tahini mixed with molasses became a great sandwich option and tahini on crackers, drizzled with molasses, became an after school snack.


Lots of reasons to enjoy tahini.

Tahini is a good source of calcium, high in B vitimins, a good source of vitimin E and high in minerals. Plus, when sweetened a bit to cut the bitterness, it has an irresistible flavour. (Those of you who are fans of halva know what I mean.)

Tahini brownies are among the best brownies I have ever tasted. Sweet tahini swirled into a thick chocolate brownie batter creates an outstanding flavour combination, an unexpected treat for the taste buds.

  • Gluten Free Chocolate Tahini Brownies Recipe: Fudgy brownies with a sweet tahini swirl.
    Fudgy brownies with a sweet tahini swirl. A gluten-free treat.


A gluten-free treat.

In this gluten-free recipe, corn starch stands in for flour. And the combination of cocoa powder and bittersweet chocolate contributes an intensely chocolate flavour.


Slightly adapted from Bon Appetit

Chocolate Tahini Brownies Recipe

Makes 16 brownies


  • 3 Tbsp. cornstarch
  • 2 Tbsp. unsweetened cocoa powder
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 3 Tbsp. butter or coconut oil
  • 4 Tbsp. tahini, divided
  • 2 large eggs
  • ⅓ cup sugar
  • ¼ cup (packed) light brown sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. Crosby’s Fancy Molasses


  1. Preheat oven to 350°. Line an 8×8″ baking pan with parchment paper.
  2. In a medium bowl, whisk cornstarch and cocoa.
  3. In a medium pot, over low heat, melt the chocolate with the butter and 1 Tbsp. of the tahini. Stir until smooth and remove from heat.
  4. In a large bowl, beat the eggs with the sugar and brown sugar until doubled in volume.
  5. Beat in the salt and vanilla, then add the chocolate mixture.
  6. Beat in the cornstarch mixture and mix until thick and smooth.
  7. Scrape mixture into prepared pan and smooth the top.
  8. In a small bowl, combine the remaining 3 Tbsp. of tahini with the Tbsp. of molasses.
  9. Dollop all over the top of the brownies and using a toothpick or chop stick, draw the tahini mixture through the batter, making a design.
  10. Bake until  a tester comes out with just a few moist crumbs attached, 20- 25 minutes.
  11. Cool before removing from pan.