Paleo Sweet Potato Brownies
Ingredients
The cake
-
1
whole
ripe avocado
-
1
cup
cold sweet potato puree
-
½
cup
unsweetened apple sauce
-
¼
cup
date paste
-
1
tsp
pure vanilla extract
-
4
whole
eggs
-
¼
cup
coconut flour
-
2
tbsp
arrowroot flour
-
½
cup
cacao powder
-
1
tsp
ancho chile powder
-
½
tsp
Himalayan salt
-
1
tsp
baking soda
-
½
cup
raw pecans, coarsely chopped
The icing
-
¼
cup
date paste
-
½
cup
all natural hazelnut butter
-
¼
cup
cacao powder
-
2
tbsp
raw honey
-
½
cup
full fat coconut milk
-
a generous pinch
Himalayan salt
Instructions
- Preheat the oven to 375°F and prepare a 9” square baking pan with coconut oil and parchment paper.
- In a food processor, blend the avocado, sweet potato puree, apple sauce, date paste, and vanilla until smooth.
- Add the cacao powder and blend until smooth.
- Add the eggs one at a time, blending until smooth after each addition.
- In a separate bowl, whisk together the coconut flour, arrowroot flour, salt, ancho chile powder, and baking soda.
- Combine the dry ingredients with the wet ingredients in the food processor and blend until smooth.
- Fold in the chopped pecans by pulsing a few times.
- Pour the batter into the prepared pan and spread evenly.
- Bake for approximately 25 minutes or until a toothpick comes out almost clean.
- Allow to cool on a wire rack for 15-20 minutes, then refrigerate for about an hour.
- To make the icing, blend all icing ingredients in the food processor until smooth.
- Spread the icing over the cooled brownies and refrigerate for at least 8 hours, preferably overnight.
Nutrition Facts (estimated)
Servings
16 brownies
Calories
181
Total fat
12g
Total carbohydrates
18g
Total protein
5g
Sodium
173mg
Cholesterol
41mg
You might also like