Fudgey Brownies

– 2 sweet potatoes (peeled, cubed and steamed)
– 1 cup almond flour
– 1 cup oats
– 5 medjool dates
– 5 tbsp Dutch processed cocoa
– 3 tbsp coconut oil
– 1 flax egg (1 tbsp ground flax whisked with 3 tbsp warm water and left to sit for 5 min)
– 1 tsp vanilla

Mix all ingredients in the food processor and then pour into a parchment-lined 9×13” pan and bake at 350 for 15 minutes!


Chocolate Chip Cookies

These cookies are to die for… and the best part is, they are actually pretty good for you!

They are gluten-free and dairy-free and made with wholesome ingredients. The best part is they are made with coconut palm sugar which doesn’t spike your blood sugar like regular white sugar does. Coconut palm sugar is rich in vitamins, minerals and contains 16 amino acids. As with any sugar, it’s best to use it sparingly, but it’s a much better alternative!

Okay, now for the recipe!

I like to simplify recipes as much as possible because then it makes me want to make it again. For these cookies, I use just one bowl, whip it all up and then use a cookie scoop which makes quick and equal dough balls.


  • 6 tablespoons coconut oil
  • ¾ cup coconut palm sugar (I get mine in the natural foods section at Independent)
  • 6 tablespoons natural almond butter
  • 1 ½ teaspoons vanilla extract
  • 1 egg
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon pink Himalayan salt (or sea salt)
  • 1 cup dark chocolate mini chips


Beat together coconut oil, coconut sugar, almond butter, vanilla, and egg, then stir in almond flour, coconut flour, baking soda, salt and chocolate chips. Spoon heaping tablespoons of dough onto parchment paper lined baking sheet and bake at 350 degrees for 8-9 minutes. Try not to eat the whole pan! 😛


Healthy Twix Bites


  • 15 medjool dates (pitted)
  • 1 bar of dark chocolate
  • ½ cup creamy peanut butter
  • Sea salt


  1. Slowly melt chocolate in the microwave. While you are waiting for chocolate to melt, scoop peanut butter into a piping bag fitted with a small circular tip.
  2. Pipe peanut butter into pitted dates, dip in melted chocolate and sprinkle lightly with sea salt.
  3. Place on baking sheet lined with parchment paper and allow to cool in the fridge for about an hour.

Guilt-Free Brownies

Sweet potato brownies with avocado cacao ganache! It’s crazy how amazing these taste with such diverse ingredients. They are gluten-free, refined-sugar free and vegan – and so fudgy and delicious! Original recipe from: twistingmymelon on instagram


For the Brownies:

  • 2 sweet potatoes
  • 1 teaspoon vanilla extract
  • 10 medjool dates
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted coconut oil
  • 4 tablespoons maple syrup
  • Pinch of salt
  • 5 tablespoons cacao powder
  • 1 cup ground almonds (can be substituted for oats)
  • 1 cup oats

For the Ganache:

  • 1 mashed avocado
  • 1 tablespoon melted coconut oil
  • 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla extract
  • 5 medjool dates
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter (can be substituted for peanut butter)


  1. Preheat oven to 350 degrees fahrenheit and line a baking tray with parchment paper.
  2. Steam or boil the sweet potato until soft and tender. Cut into very small pieces to make this process faster. Then, combine with dates in the food processor.
  3. Add the rest of the ingredients to the food processor and blend until very well combined. There should be no chunks, just a smooth batter!
  4. Pour batter into lined baking tray and bake for 30 minutes.
  5. While brownies are cooking, combine all ganache ingredients in food processor. There is no need to wash it in between! Place in fridge until brownies are completely cool.
  6. Spread ganache on brownies and slice into bite-size pieces.