• Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Fudgy Sweet Potato “Nutella” Brownies (V+GF)

    Is there a more perfect treat than brownies? I don’t think so.

    Of course, I’m super indecisive so if I had to choose between brownies and, say, chocolate chip cookies or ice cream, I’d probably fail.Β So I made homemade nutella recently and omg, yum! When you’re a recipe creator though, sometimes you end up with a lot of extras from testing and that’s what happened here. In these cases my philosophy is always to make lemonade out of lemons.

    Also, I’m contemplating how I have ever lived without a blender. I mean, obviously brownies aren’t the most essential thing to life (Haha, depending on who you ask πŸ˜‰ ).Β  It’s just, I think I’ve used my blender multiple times every single day this week and many of my recent recipes use one.

    Because these are made in the blender they come together so fast and easy. I mean, all you do is throw it all in, press go, and then you’re done. What I also really liked about these is that they are flourless and therefore grain free. You do add a little bit of arrowroot starch to help keep these thick, but other than that it’s all about the potato.

    If you’re not able to make homemade nutella you can find many good brands to buy. I would recommend one that contains fewer ingredients than the name brand though. I know Justin’s makes a chocolate hazelnut butter.

    Now if you don’t have a blender and you still want to make these, no worries. You can definitely smash up the sweet potato with a fork and stir everything together. If you do that though, be sure to get it very well mashed to avoid any chunks in the brownies. Alright, I think that covers everything so it’s time to get baking.

    Fudgy Sweet Potato Nutella Brownies (V+GF)

    A decadent treat made with an unexpected ingredient that will surprise everyone. They're easy to make, gluten free, and vegan!
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 9 brownies


    • 1 medium sweet potato baked and peeled
    • 1/2 cup homemade nutella or a store-bought brand of chocolate hazelnut butter vegan if needed
    • 1/4 cup sucanat organic cane sugaror raw sugar
    • 1/3 cup cocoa powder
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder
    • 2 tablespoons arrowroot starch or cornstarch
    • 5-6 tablespoons mini chocolate chips vegan if needed


    Preheat oven to 375 degrees F (190 C) and lightly grease an 8x8 inch or similar sized pan. I used (10 1/2" x 7 3/4" pyrex pan).

    Combine the sweet potato and nutella in a blander or food processor and blend until smooth. Add the sucanat, cocoa, salt, baking powder, arrowroot, and vanilla, and blend until completely combined. Add about 3 tablespoons of mini chocolate chips and pulse once.

    Scrape the mixture into pan and spread evenly with a spatula. Sprinkle on a few more tablespoons chocolate chips and bake for 35- 40 minutes until the top begins to look dry and a toothpick comes out clean. Cool completely before cutting and serving.

    Store in an air-tight container at room temperature for up to 2 days or in the fridge for up to a week.

    Recipe Notes

    You can make homemade nutella or use a brand of chocolate hazelnut butter that doesn't have dairy. (Btw, Nutella brand does)

  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Chocolate Covered Almond Butter Eggs (Vegan+GF)

    Did you hear that Easter is going to be on April 1st this year?

    So I know I’ve been told more than once how the date for Easter is determined each year. I got it, there’s a method, but honestly, wouldn’t it be easier and so much less confusing to just stick to one day for it? Well, that’s obviously not happening anytime soon so I’m going to have to just get over it.

    Some of you probably already know that I’ve only been back in the States since the beginning of last Summer. It’s so so nice to be back in the seasons I’m so used to rather than going into Autumn right now. I’ve always loved the holiday traditions and the smells and tastes that come with Springtime so having the seasons all switched around on me was really hard to get over (Haha, as any of you who’ve been following for a while would know by all the complaining I did.)

    It’s a tiny bit strange though, because I did finally get used to it being opposite so having Spring and Easter back together is throwing me off. Hey, but I’m definitely not complaining about that. it’s just that this is the first Easter I’ve been able to plan fun Springtime foods around in a long time. Whereas, the last many years I was thinking up cozy recipes for my family, now I get to join in all the fresher food fun and get excited about warmer weather, yes!

    Anyway, like I said, it’s been a while since I’ve spent an Easter Stateside, so I kinda forgot about all the variety of candies and decorations and stuff. Easter was probably one of the most highly celebrated holidays while I lived in Chile, but because the culture there is so heavily Catholic, it’s more of a religious thing than the commercialized, candy-filled extravaganza it is in the US. Please understand that I’m not trying to knock either culture, just stating the difference because I can appreciate them both now.

    Eh hem, but back to the candy, I was at the store perusing the Easter aisle this past week trying to see if anything struck a note of inspiration and, I don’t know if this is because I’m getting old, but all the sour candies and brightly colored fruit sweets were so unappealing. Yeah, I remember as a little kid never understanding why my parents didn’t really like sour candy, but now I completely understand. It’s just like “what’s the point?” when you have chocolate on the table, you know what I mean?

    I’d say one of the only candies that does still tempt me are Reese’s peanut butter eggs. I know, I know, they’re so not the greatest choice, but they’re so good, you know? Hey, but have you tried Justin’s organic peanut butter cups? I’m not advertising for them or anything, I’ve just heard how good they were and I’d never tried them until a few weeks ago. My sister and I got back to our hotel in San Diego late one night and we were both really wanting something sweet but all the nearby stores were closed so we had to settle for shopping in the little snack shop that was inside the hotel. Um sidenote, am I the only one that always mentally gasps at the WAY overpriced things at hotels? Maybe I’m just cheap but, seriously, why can they get away with charging so much? The funny thing is that we bought them anyway. Ha, I guess that’s how. #toolazytowalksomewhereelse

    My point, yes I have one, is that they’re really good and they inspired me to try making something similar, except (killer twist ending!) these are made with almond butter instead. For one thing, I know there are lots of people out there with peanut allergies that can still have almonds so this is a great alternative. I also feel like almonds are just a little healthier than peanuts ’cause peanuts aren’t technically even nuts right? So that’s a plus.

    These still aren’t “health food” by any means, but you can feel a lot better about them because they’re made with minimal ingredients that you can pronounce. and they’re a really fun thing to make with the kids. For shaping them into eggs I actually just used my hands but you can buy a candy moldΒ like this oneΒ or even use a mini cupcake pan instead.

    I hope you’re all getting excited about the changing season with me and I really hope you enjoy these!

    Chocolate Covered Almond Butter Eggs (Vegan+GF)

    Need the perfect Easter treat hold the long list of ingredients? Try this spin on the favorite Reese's PB eggs using AB instead! (V+GF)
    Prep Time 30 minutes
    chilling time 1 hour
    Total Time 1 hour 30 minutes
    Servings 12 eggs


    • 1/2 cup raw almond butter
    • 1/4 cup maple syrup
    • 2/3 cup almond flour
    • 2 teaspoons arrowroot starch or cornstarch
    • 1/2 teaspoon vanilla
    • 1/4 teaspoon salt
    • 2 teaspoons coconut oil
    • 2/3 cup about 120g dairy free semi-sweet dark chocolate, roughly chopped
    • slivered almonds for topping optional


    1. Combine almond butter, vanilla, and salt and mix until smooth. Add in the almond flour, arrowroot, and syrup and gently fold in until it all starts to form a dough-like mixture.
    2. Divide the dough into balls (about 1 tablespoon each) and shape into eggs or use a candy egg mold like like this one" class="instruction-link" target="_blank">this one. Also, if the dough seems a bit sticky to work with then chill it for about 30 minutes. Place on parchment covered baking sheet or plate. Refrigerate for 1 hour or freeze for at least 30 minutes.
    3. After cooling the eggs, melt chocolate and oil in a double boiler over low heat. Dip each egg into chocolate and turn to coat all sides before placing it back on the tray. If desired top with slivered almonds. Repeat with all eggs. Allow Chocolate to cool completely then use a thin spatula to loosen from pan. Store in an airtight container. (P.S. these are so good chilled!)