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Gluten Free Sweet Potato Brownies and Banana-Date Frosting

Gluten Free Sweet Potato Brownies and Banana-Date Frosting


Fudge-y in texture, these gluten free sweet potato brownies come with great flavor and a delectable frosting, all without being cloyingly sweet.

Gluten Free Sweet Potato Brownies and Banana-Date Frosting

This frosted brownies recipe has an incredible fudge-like texture, with a delectable frosting, and yet it’s not overly sweet. Amazingly enough, it’s also gluten-free and SOS free – no salt, no oil, no sugar.

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Vicki Brett Gach
Course Baking


  • 20 Medjool dates pitted
  • 1 cup water
  • 3/4 cup sweet potatoes steamed, mashed with a bit of water
  • 1/2 cup cocoa
  • 1/2 cup oat flour
  • 1 tablespoon leftover coffee
  • 1 teaspoon pure vanilla extract

Frosting Ingredients

  • 4 Medjool dates pitted
  • 1 to 2 tablespoons water
  • 1 banana


  • Preheat oven to 350 degrees. Prepare a 5- x 7-inch baking pan with parchment paper. (I use a glass Pyrex baking dish.)
  • Into the bowl of a large food processor or blender, place 20 pitted dates, plus 1 cup water. Process until pureed. Add the other brownie ingredients, and mix until just combined.
  • Pour batter, which will be very thick, into the baking pan. Make sure the batter is very evenly distributed in the pan. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove brownies from oven and allow to rest on a cooling rack for 10 minutes. While the brownies are cooling, you can prepare the frosting…
  • Using a food processor or blender, blend frosting ingredients together. Then just slather over the top of the brownies, and serve.


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