Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

Just as I did with Cinnamon Sweet Potato Frosting, with this frosting I was aiming for a light, low fat icing.

I still remember when a coworker first told me about a recipe she had seen with brownies and sweet potato icing. She was going to bring in the recipe for me to see, but I told her no thank you. You see when I see a picture or hear of a food I start getting inspired you thinking. I really enjoy figuring out how to make foods work together without seeing someone else’s recipe first.

I was intrigued… Hmm sweet potato as a base for an icing. It almost seems as though there is a ping pong ball bouncing throughout my head with lovely ides and combinations that work well together.

Chocolate Sweet Potato Frosting

This icing is so lovely. Light and fluffy enough to fool anyone… No one would every know how good it is for you!

I am completely happy with the results, as are all the people who have tried it! ūüôā

One of my taste testers, (who has no food allergies) even asked me for the recipe before it was posted so she could make it for her birthday cake.

Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

1 1/2 c. cooked sweet potatoes or yams

3 Tbsp. cocoa

4 Tbsp. honey (or desired liquid sweetener)

1 tsp. vanilla

1/4 tsp. sea salt

Whip cooked, cooled sweet potatoes with magic bullet, ninja or food processor. Add remaining ingredients and mix well.

Chocolate Sweet Potato Frosting 2

This frosting is shown on mini chocolate cupcakes.

Shared On: Tasty Traditions, Whole Foods Friday, Gluten Free Fridays, FFF Sweets Treat Party, Wellness Weekend, Lunch Box Love, Friday Follow Along Party, Swap N” Share, Mix It Up Monday, 5-Ingredient Mondays, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday,Traditional Tuesdays, Kids In The Kitchen, ¬†Show & Share, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Tasty Tuesdays, Allergy Friendly Friday

Easy Truffles (Dairy Free)

I haven’t made Truffles in so long… They are very easy to make.¬†

You can switch them up with your flavourings and toppings. They look so pretty and fancy sitting in the mini muffin cups that everyone will think that you slaved…¬†

It will be our little secret just how simple they are to make…

Coconut Milk Truffles

 These Truffles are so easy to make and you can enjoy them with whatever flavours and toppings you would like!!

Easy Truffles (Dairy Free)

one can coconut milk

dairy free dark chocolate-72%



Put a can of coconut milk into the fridge overnight.

The next day open the can and scoop out however much hardened coconut cream it has made. Reserve the coconut water for a different recipe.
Measure the coconut cream (I had 2/3 cup)
However much coconut cream you end up with, double that amount of chopped dark chocolate(for mine it was 1 1/3 cup)
Put the coconut cream into a double boiler(I use a metal bowl above a small pot with about an inch of water in the pot)
Simmer the milk until just before boiling.
Remove form heat and add chopped chocolate and one teaspoon of flavouring(I added vanilla, but you could add any flavour)
Stir until your ganache becomes smooth.
Pour into a glass dish and put into the fridge for about an hour until it has hardened.
Now for the messy part. Take about 1/2-1 teaspoon of ganache and roll into balls. Rolls your truffles into whatever coating you’d like. Cocoa, coconut, ground almonds, or you can get really fancy and dip them in melted chocolate.


For 2/3 c. coconut cream, 1 1/2 c. 72% dark chocolate, 1 tsp. vanilla…. I ended up with 26 delicious Classic Dairy Free Truffles.


 Shared On: Waste Not Want Not , 5-Ingredient Monday, Traditional Tuesdays

Apple Crisp (Gluten Free/ Dairy Free/ Refined Sugar Free)

So I received a phone call recently from my daughter…

Jenn: “Mom, where is your apple crisp recipe?”

Me: “What do you mean?”

Jenn: “You have Caramel Apple Flan¬†and Apple Pie¬†on your site, but where is your apple crisp recipe?”

Me: ” I thought I put that on ages ago… Oops, sorry. Let me get right on that.”

Apple Crisp

So that was the jist of the conversation… Apple Crisp was one of the first recipes that I converted because it was so easy to do. I assumed that I had already posted it… Guess I shouldn’t assume things.

Here is my Apple Crisp recipe… It has evolved to be healthier that it used to be, as well as allergy free. I add the water in with the apples to make somewhat of a built in caramel sauce.

Apple Crisp (Gluten Free/ Dairy Free/ Refined Sugar Free)

Preheat oven to 350 degrees

1/2 c brown rice flour

1 c. gluten free oats

1 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c. palm sugar (Or desired granular sugar)

1/2 c. coconut oil-melted ( margarine or butter)

Mix together and set aside.

6 c. apples- peeled and sliced (cortland or granny smith)

1 tsp. cinnamon

3 Tbsp. palm sugar (Or desired granular sugar)

3 Tbsp. water

Place sliced apples, cinnamon, palm sugar and water into the bottom of a greased 2 quart baking dish.(9by13 will work great). Sprinkle topping over apple mixture.

Bake for 45-50 minutes or until apples are tender.


Serve warm with ice cream or whipped coconut cream.

Shared On: Healthy 2Day Wednesday, Gluten Free Fridays,

Cinnamon Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

How would you like an icing that is healthy? Have you ever thought about icing a cake with sweet potatoes?

Would you like your kids to eat more vegetables? Why not try this creamy icing.

Try it on top of chocolate cake¬†, vanilla cupcakes, or even pumpkin cake for added vegetables…….

Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

1 1/2 c. cooked sweet potatoes or yams

2 Tbsp. coconut flour

2 tsp. cinnamon

2 Tbsp.  honey (add more if you wanted sweeter)

1/2 tsp. sea salt

Mash cooked sweet potatoes with mixer or food processor. Add remaining ingredients and mix well.

Sweet Potato Icing

Makes enough icing for 12 regular size cupcakes.

**If you like chocolate, you could try my Chocolate Sweet Potato Frosting.

Shared On: Swap N Share Sunday, Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays , Waste Not Want Not , Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Allergy Friendly Friday, Five Ingredient Mondays, Food on Friday, 5 Ingredient Mondays

Molten Chocolate Cookie Cups (Gluten Free/ Dairy Free)

So here in Canada we have Loblaws stores and their name brand is President’s Choice. They come out with the President’s Choice Insider report right before the holidays with new products they have come up with. So on the front page of the one that came out this week was Molten Chocolate Chip Cookies. They looked so good but I knew that I’d never be able to eat them without getting very ill. I had to make some that I could have.¬†So this is my gluten free and dairy free version.
Molten Chocolate Cookie Cups
I started with my Chocolate Chip Cookie¬†recipe. Preheat your oven to 325 degrees. Then take your greased muffin tin, and divide the cookie batter between the twelve muffin tin spots. Use your fingers to mold the batter basically into tart crusts. Keep a bowl of water handy to keep wetting your hands so the batter doesn’t stick to them. When that’s done, take some chopped up dark chocolate and put it into your cookie cups. Bake them for about 18-20 minutes. Let them cool thoroughly before taking them out of the muffin tins or else they break. (Which really wasn’t a bad thing since my daughter and I wanted to try one anyway.) So good!!

Serve them warm with a little Whipped Coconut Cream on the side.
Everyone loves and enjoys them!

To reheat them just put them into the oven while you’re eating dinner. Set them at about 250 degrees. They’ll be warm by the time you’re ready for them. Store in the refrigerator or freezer. If you only want one, then put it on a plate and into the microwave for about 15-30 seconds, depending on your microwave. See if the chocolate is melted. If not, put it back into the microwave for about 15 seconds more.

Chocolate Icing (Dairy Free/ Refined Sugar Free)

3/4 c. coconut oil
1 c. cocoa
3/4-1 c.  honey(depending on how sweet you want it)
2 Tbsp. vanilla

Cream coconut oil. Add cocoa, 3/4 c honey and vanilla. Beat with mixer. ¬†If your icing isn’t sweet enough add some more honey.

Chocolate Icing

Caramel Sauce (Dairy Free/ Refined Sugar Free)

Caramel is sweet, smooth, and creamy! I enjoy pouring it onto ice cream, dipping fruit into it, or pouring it over a chocolate dessert. I’ve been making this caramel sauce for quite a while, but I realized that I hadn’t shared it.
Oops. Sometimes I just make something all the time and forget…
No more of that! Here is a lovely caramel sauce that will stay great in a jar in the fridge for two weeks. If it lasts that long…

Caramel Sauce 
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch
1/4 c. coconut oil-melted (Or butter)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla

In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
After cooled store in a glass jar in the fridge for up to two weeks.