It’s Valentines Day and I bet you either love it or hate it. I can remember feeling like that for years myself.

It’s become so commercial around the food, the flowers and cards. I got sucked into it every year. The worst thing is when you buy chocolate not because you love it but because you’re sad and depressed.


I teach my clients tons around shifting to a gluten free lifestyle but one of the most important tools. I give them is self-love.  Once you love yourself, and your body. Your set and if you have a partner it’s all about receiving the love from them.

I will be making this dessert for myself and maybe a friend. 🙂 gluten free Sweet Potato Chocolate Pudding _ Ice Box Chocolate Pie1


My gift to you this Valentine’s is this recipe.

Sweet Potato Chocolate Pudding / Ice Box Chocolate Pie
•    1 cup well pureed roasted sweet potato (sauté or bake 1 large sweet potato until super soft then put into a food processor until smooth. I used organic sweet potatoes that way you can use the flesh and skin)
•    1/4 cup unsweetened cacao powder
•    1 tbsp honey
•    1 tbsp coconut oil

1.    Blend together the avocado, cacao, sweetener, and coconut oil until creamy smooth.
2.    Chill and enjoy.
Note: If you want to take it up a notch and make a delicious pie add a bottom crust and spread the sweet potato pudding into it.

•    2 cups almond flour
•    1 egg
•    1 tbsp coconut oil
•    1/2 tsp sea salt

1.    In a large bowl, beat the egg and coconut oil.
2.    Mix in the remaining ingredients and mix well.
3.    Press the dough into a 9”pie pan.
4.    Bake at 350 for 8-12 minutes.
5.    Take the crust out and let it cool.
6.    Fill it with the sweet potato chocolate pudding and serve.