Chocolate ‘Sweet Potato’ Brownies (Clean Eating, Gluten Free. Lactose Free, Lunchbox Friendly )

I love sweet potato, especially when it’s mashed with cinnamon and topped with almond butter!  mmmmmmmm  So why not make sweets with sweet potato!  It totally makes sense!  Today I thought while all kids are at school and Sabrinah is at kindy and its my forced day off from the gym (I am at the gym on Sunday which is my usual day off so swapped days around) why not spend the day cooking….oh and housework too!  I hate taking a day off from the gym but my body is pretty sore, my muscles are telling me to chill out for the day!  Omit nuts to make this lunchbox friendly for school.


I decided to make brownies,  hoping that they would turn out nice and moist and bingo… on!!  Here’s what I did

Chocolate ‘Sweet Potato’ Brownies

3/4 cup mashed roasted sweet potato
1/2 mashed large  banana (or 1 small mashed banana)
3 eggs
1/3 cup rice malt syrup or honey
2 Tbsp melted dark chocolate
3 Tbsp pure cocoa powder
3 Tbsp coconut flour
1/3 cup chopped macadamia nuts (or nut of your choice or omit nuts)
2 Tbsp coconut oil
1/2 tsp cinnamon
1 tsp vanilla essence
1/4 tsp baking powder
pinch of sea salt

Preheat oven to 180 degrees C (fan forced).  In a food processor blend all ingredients (except nuts) until smooth.  Stir in nuts and  Pour into a 8×8 inch baking dish thats line with grease proof paper.  Spread evenly.  Bake for 20 minutes in the oven.  Allow to cool a little in the dish before trying to lift out.  I cooled mine in the fridge as I was impatient.

Serve if you like with a yummy choc frosting.  1/2 cup almond butter, half cup chobani plain greek yoghurt or quark german style low fat cottage cheese,  1-2 Tbsp pure cocoa, 2 Tbsp rice malt syrup or honey.  Mix until combined and spread evenly over brownie!!  Add some raspberries too!



Triple Layer Peanut Butter Chocolate Brownie Slice (Gluten Free)

I have seen a few peanut butter brownies floating around the world wide web and thought I’d try to make one thats a little more healthier, more so with little refined sugars. This is not 100% clean but I think, a small square, wont be such a bad treat. I had alittle taste test and wow its amazing….and very rich!!! You dont need much at all. This slice I made for my bestie and her family as we are visiting their new place and I wanted to take afternoon tea. A little treat but try to keep it more on the healthier side if thats at all possible lol. I think, considering they arent a clean eating family, I did pretty well to keep things healthier, less refined sugars and I decided to make this gluten free too!! But ofcourse you can use regular flour. Sadly I ran out of dark chocolate so I had to top mine with milk chocolate but ideally I would have gone for dark chocolate.

Note:  For a nut free option Replace peanut butter with freenut butter (sunflower seed butter) and use the gluten free flour option inplace of almond meal…brownie layer recipe

triple layer choc peanut butter brownie slice

Triple Layer Peanut Butter Chocolate Brownie Slice

Brownie Layer:
180 grams 70% dark Chocolate, melted
1/2 cup amaranth flour (or just use 3/4 cup plain flour and omit almond meal and amaranth flour)
1/4 cup almond meal
1/2 cup honey
1/4 cup peanut butter
1/2 cup organic butter (or dairy free spread)
2 eggs
1 egg yolk
1 tsp vanilla essence
2 Tbsp pure cocoa powder

Preheat oven to 180 degrees C, line an 8×8 inch oven proof dish of baking tray with grease proof paper. In the microwave melt chocolate and butter. Then Whisk in honey, salt, peanut butter, vanilla and quickly whisk in eggs and egg yolk as the choc mixture will be hot due to melting so you dont want the eggs to scramble. In another bowl sift almond meal, amaranth flour and cocoa. Mix into the wet ingredients until well combined. Pour into prepared dish and bake for 20 minutes. Let cool in dish for a little bit before attempting to lift it out. Then when you can lift, using baking paper, and place on wire rack to cool (I cheated and put mine in the fridge to cool quicker). When cool enough spread with peanut butter layer and top with melted chocolate.

Peanut Butter Layer:
1/4 cup organic unsalted butter, softened
1/2 honey
3/4 cup peanut butter
1/3 cup coconut flour
1/2 teaspoon salt
1 tsp vanilla essence

Mix all ingredients together and spread over cooled brownie layer.

Chocolate Topping:
1/2 cup 70% dark chocolate (or can use 85%, or milk chocolate) I didnt measure but its around 1/2 a cup of melted chocolate
2 Tbsp peanut butter

Melt chocolate in the microwave and stir in peanut butter, making sure peanut butter is melted into the chocolate. Pour over peanut butter layer of the brownie slice

Place in the fridge for a couple of hours before slicing.  Store in the fridge, these are so nice and moist!  Enjoy!

triple layer choc peanut butter brownie slice1

Freenut Butter Cornflake Slice (Lunchbox friendly, Egg Free, Gluten Free & Dairy Free Option, Peanut Butter Option)

Big baking day today, one reason was for school lunches and another was for a housewarming afternoon tea treat for my bestie and her family as the kids and I are visiting their new place tomorrow. I made 2 slices and came up with a yummy cookie recipe too, a bit of a twist on the classic jam cookie! I had Carlie (8) and Sabrinah (4) helping me in the kitchen today. Freenut butter is basically sunflower seeds ground to a paste and is readily available at many large supermakets like Coles or Woolworths.


Freenut Butter Cornflake Slice (or Peanut Butter)

1 1/4  cups crushed cornflakes (if unsure go to healthfood shop or buy cornflakes online that specifcally say gluten free)
1 cup gluten free SR flour
1 cup shredded coconut
1/4 cup freenut butter (sunflowerseed butter) or peanut butter can be used.
1 tsp vanilla essence
140 grams organic butter, melted (or dairy free spread)
1/2 cup honey or rice malt syrup

Topping is optional
1/2 cup melted chocolate (this can be of your choice, milk, 70% or 85% dark depending on your kids taste buds) I would have used dark but was running low and had milk chocolate to use up OR icing/water/cocoa mix option.

*Another option but wont be gluten free (unless you specifically buy them online) is swapping 1/4 crushed cornflakes for 1/4 cup rolled oats.

This is so easy, it really is. Preheat oven to 180 degrees C, line a half lamington size slice tray (approx 28cm by 18cm) with grease proof paper. Combine all your dry ingredients in a bowl and add your wet ingredients and mix thoroughly. Press into the tray and bake for 15 minutes until golden. Let cool. Top with melted chocolate or chocolate icing.

This is a favourite of my 12 year old daughters!


Choc Mud Mug Cake with Rich Chocolate Yoghurt Frosting (Clean Eating, Gluten Free, Lactose Free)

Here’s another fun mug cake recipe for you all.  These, like protein pancakes and protein balls are so fun and easy to create.  This one is yummy and moist and even better with my yummy clean eating frosting!!  Give it a try, this was my afternoon tea that I took with me on the school pick up run and ate this in the car!  I called this a mud mug cake (bit of a mouthful hey?!)  as it has 3 forms of chocolate flavouring.


Choc Mud Mug Cake

1 egg, beaten

1/4 banana, mashed

1 Tbsp flaxmeal

1 Tbsp chocolate protein powder

1.5 tsp cocoa

1/4 tsp cinnamon

1/4 tsp vanilla essence

1 Tbsp plain chobani greek yoghurt

1 Tbsp melted 85% dark chocolate


Mix all ingredients together and transfer to a greased mug (grease with coconut oil).  Cook in microwave for about 1 minute 20 seconds (1000 watt microwave).   If you dont want protein powder I would just replace this with extra flaxmeal or almond meal.


Rich Chocolate Yoghurt Frosting

1 Tbspn plain chobani yoghurt

1 Tbsp almond butter

1 tsp cocoa

2 tsp chocolate protein powder (or use 1 tsp honey if you wanted to avoid protein powder)


Mix ingredients together and spread over the top of your cake (or eat from the bowl…..its so yummy!!)   This should be the consistency of a thick peanut butter.

choc mud mug cake

Choc Caramel Snow Balls (Clean Eating, Gluten Free, Lactose Free, Paleo/Vegan option)

Well you make one recipe and you discover a spin off recipe from it. And this one is goooooood! I had a thought, since the ‘caramel’ of the caramel tart was so amazing I thought mixed with cocoa or cacao this would be out of this world. So I whipped up another batch of the caramel (Date paste). added cocoa and rolled into the snowball shapes (flat on the bottom and rounded tops, you know the ones that are marshmallow covered in chocolate and coconut) then coated them in coconut. OMG!!!! I also tried this with protein powder and just as yummy!!

Choc Caramel Snow Balls

1/2 cup dried pitted dates
1 Tbsp coconut oil
2 Tbsp Almond butter
1/2 tsp cinnamon
1 tsp vanilla
1 Tbsp Cocoa

Optional 2 Tbsp chocolate protein powder.

Blend all ingredients, shape into balls (about a tablespoon of mixture)  or the snow ball shape (flat bottom and rounded tops). Then put in freezer to firm up. Store in airtight container in fridge or freezer (I prefer freezer so they last longer). If too sloppy add some shredded coconut to the mix or a little almond meal.

choc caramel snow balls

Chocolate Avocado Truffles (Lunch box friendly, Nut free option/Dairy Free/Gluten Free option, Clean eating)

Well I have some avocado thats in need to be used up, I had some for dinner last night and again tonight but I can only have avocado sparingly. But didnt want it to go to waste, I didnt have enough to make a pie like you will see in another blog post but wanted something lunch box friendly for the kids at school (we have a no nuts policy like most schools have). I have seen protein balls  made with sweet potato before (keen to try that one) so I thought why not try making chocolate balls using avocado! But lets call them truffles….it sounds fancier!!!  This is clean eating too but for those who dont need to worry about the nut factor I would use almonds or cashews or you could use any nut really in place of the pumpkin seeds if you wanted. You can omit the oats too and add extra nuts or cococnut flour.  Or replace with pumpkin seeds with rolled oats.  So many varieties to help you.  For those gym junkies I would replace the rolled oats with protein powder and maybe have 1 Tbsp of rice malt syrup.  I am really happy with how these turned out.  Something different and I wont be telling the kids they have avocado in them, although they have had it before hidden in the mousse pie and they loved it.

Chocolate Avocado Truffles

makes 12 (See above paragraph for recipe varieties)

1/2 cup pumpkin seeds
1/4 cup rolled oats (or use extra pumpkin seeds)
2 Tbsp pure cocoa powder
1 tsp cinnamon
1/2 tsp vanilla essence

3 Tbsp rice malt syrup or honey or maple syrup
1/2 ripe avocado
2 Tbsp unsweetened coconut plus extra for rolling
1-2 Tbsp coconut flour

pinch sea salt


You might need to play around with this a tiny bit as it depends on the size of your avocado.

Firstly in a food processor add the pupkin seeds, oats, cocoa, shredded coconut, cinnamon and salt. Process until it becomes like a flour/meal consistency. Then add the syrup and avocado and blend to combine. If its not a rollable dough (you want to be be a sticky wet dough but still rollable). Add the coconut flour if you need to get it to a dough like consistency. If its not still then add more oats or coconut flour. If its too thick and dry then add a bit of water. Roll into balls and roll in extra coconut. Store in the fridge for a couple of days (due to the avocado) So to make them last longer freeze them and take out when needed. What I am doing is freezing them and putting them straight from the freezer in their lunch boxes so they are defrosted and fresh for recess.


chocolate avocado truffles

Triple Layer Cookie Dough Slice (Clean Eating, Gluten Free, High protein)

Well if you all loved the snickers bar slice then this will quickly become your newest favourite guilt free clean eating treat. I love cookie dough and do have a bit of a sweet tooth (but prefer to get my sweetness from natural ingredients not the yukky refined sugars). I love the clean eating chocolate recipe thats on my blog so thought I could adapt that somehow. I have seen cookie dough balls before and thought I’d adapt this idea and mingle the two together and voila the most rich and decadent slice to match the yumminess of the snickers bar slice. This slice has 3 layers of absolutely awesomeness!!! I will refer to 2 options, one with protein powder and another without. Enjoy!!


Triple layer Cookie Dough Slice

Chocolate Layers (this will form top and bottom)
1/3 cup almond butter
1/4 cup coconut oil (not melted!!)
1 tsp vanilla
1/2 tsp cinnamon
1-2 Tbsp rice malt syrup, honey, maple syrup or preferred sweetener to taste
3 Tbsp pure cocoa powder

Mix all ingredients in a bowl making sure the coconut oil is all squished and not lumpy, you can blend it all in a food processor if you wanted to do it quicker.
In an 8×8 inch or equivalent rectangle size if you dont have square, line with glad wrap so it wont stick. And press about half of the chocolate mixture in the bottom, wet your fingers so it wont stick to your fingers. Save the remaining mixture for the top

Cookie Dough Layer
3/4 cup almond meal or flour (if not using protein powder then use a full cup)
1 scoop of cookies and cream whey protein powder or vanilla protein powder (omit and add extra almond meal as mentioned just above)
1 tsp vanilla

1/2 tsp cinnamon
1-2 Tbsp plain greek yoghurt (I use Chobani 0% fat free, plain) this helps to make it more soft and dough like
optional is roughly chopped dark chocolate.

Combine all the above ingredients. Press over the first layer of chocolate. Then carefully press the remaining chocolate mixture. Place in freezer for about an hour and cut into 16 pieces. Or could do 12 larger ones.

Now to try to stop at just one!!! Its not easy!! Store in the fridge or freezer, if placing ontop of one another place grease proof paper between them. I am hiding mine in the back of the freezer from myself. These could be dangerous….lucky its all clean and healthy fats!!!



Mini Chocolate Peanut Butter Pie (Clean Eating, Gluten Free, Dairy Free, Vegan)

For all those peanut butter lovers out there,  I have to have peanuts sparingly, my body doesnt like them.  Pity as my taste buds do!!  But my kids love peanut butter so this little treat was a big hit!!

So simple to make.  Kinda like a peanut butter cup they have in the US,  I dont even know if we get them in Australia???


Mini Chocolate Peanut Butter Pie

Serves 4


1/2 cup of raw nuts (cashews/Almonds I used)

2 Tbspn unsweetened shredded coconut

8 pitted dates

1 Tbsp water

2 tsp pure cocoa

Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan and place in freezer.



Approx 1/3 cup natural peanut butter (I just did a couple of dessert spoonsful, maybe 1/3 cup)

1 Tbsp rice malt syrup or honey or sweetener of choice

Mix together and pour over crust and pop in the freezer while you prepare chocolate



2 rows of greens organic  85% dark chocolate melted

(or to be completely clean….1 Tbsp almond butter, 2 tsp coconut oil, 1 tsp pure cocoa and about 1 tsp of rice malt syrup or honey (sweeten to taste) mix together and pour over peanut filling and freeze for an hour)

So simple, just pour melted chocolate over the peanut filling and freeze for an hour!




Mini Chocolate Mousse Pie with Caramel Shards (Clean Eating, Gluten Free, Dairy Free)

Yes thats right you read the above correctly Chocolate Mousse Pie with Caramel Shards……..and its 100% clean!!!!   This is absolutely delicious and so easy,  the only pain in the butt part are the shards but you can omit them, I was just wanting to test myself and see if it will work.  I usually make my desserts mini as most times its just me that likes them and if I do love them I wont go overboard lol.  But this is another pie that my kids loved and I didnt tell them the main ingredient was infact………AVOCADO!!!!   I was sitting impatiently waiting for my kids to finish their little piece so I can yell out ‘you just ate avocado….surprise!’   lol   My 13year old said ‘Really!?! But it taste so nice’  lol

Basically its the same pie crust as the lemon cheesecake,  its my go to base for pies and tarts that are sweet.

Another recipe I’m pretty impressed by lol  getting a bit gamer in the kitchen with those clean eating caramel shards…..all refined sugar free too!!


Mini Chocolate Mousse Pie With Caramel Shards

serves 2


1/2 cup of raw nuts (cashews/Almonds I used)

2 Tbspn unsweetened shredded coconut

5 pitted dates

1 Tbsp water

Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan and place in freezer


1 small avocado (or about half a large one)

2 Tbsp pure cocoa

2 Tbsp rice malt syrup

1/2 tsp vanilla

pinch salt

Using a stick mixer blits all ingredients together until smooth.  Pour over base and freeze for 4 hours or so.


1/4 cup rice malt syrup

1 tsp butter (or dairy free spread, but this amount of butter should be fine for those lactose intolerant like my daughter) or use water instead.

In a small saucepan bring butter and syrup to the boil stiring.  Then stop stiring and let it boil watching it carefully, after 30 seconds give it a quick  stir to check its progress, it will start to get thicker.  After about 2 minutes (watching so carefully so it doesnt burn) it should be ready to take off the heat let stand for a minute to thicken a little more.  Then over a piece of grease proof paper spoon some mixture up and gently let it drizzle from a distance above the paper going back and fourth.  Put in fridge to cool and set.

When pie is ready break up shards and place on the middle of the pie.  I did find that as it was warm in the house it started to bend over a little but it didnt look too bad and added to the effect a little.



Chocolate Hazelnut Spread Brownies (options – Gluten free, Dairy free, Nut free)

If  you are a fan of Chocolate & Hazelnut then heres a fun recipe for you to try and they have so many options.  You can easily change brand of your choc spread depending on your allergy.  For example for those who are fine with dairy and nuts then nutella is great.  For those who are dairy free or nut free you can use the Sweet William Choc Spread or their scooby doo choc mud spread. OK so they aren’t ‘clean’ or sugar free but a great little treat non-the-less!  They are a big hit here when they are a little more gooey like!    These are so quick to make and use only 3 different ingredients……

Choc Hazelnut Spread Brownies (or Choc Spread Brownies)

1 cup of Nutella or Sweet William Choc Spread/Mud

2 eggs

1/2 cup Gluten Free SR flour or flour of your choice


In a bowl mix choc spread and eggs and then mix flour thoroughly,  for extra yumminess add in sweet william dairy free choc chips (my daughter loves it with these added). Pour into a square baking tray lined with grease proof paper and bake in a preheated oven at 180 degrees for 25-30 minutes.  The runnier the spead its best around 28 to 30 minutes.  If the spread is a bit more solid hen 25 minues will give you a gooey centre.  Just cook a little longer if you dont want it on the gooey side.  Use a knife to stick in the centre, if it comes out  with a tiny bit of batter after 25 minutes its nice and a little gooey in the middle!!


I took this pic using instagram.