PALEO SWEET POTATO BROWNIES


INGREDIENTS

Makes 16 brownies

Cake

1 ripe avocado

1 cup (275g) cold sweet potato puree. To make the sweet potato puree, wrap a sweet potato in foil and bake it in a 190 degrees C oven for about 35-40 minutes or until soft. Allow to cool completely, remove peel and puree.

½ cup (120g) unsweetened apple sauce

¼ cup (45 g) date paste

1 tsp pure vanilla extract

4 eggs

1/4 cup (4 tbsp) coconut flour

½ cup (60 g) cacao powder

1 tsp baking soda

½ cup (65 g) raw pecans, coarsely chopped

Icing

¼ cup (45 g) date paste

½ cup (125 g) all natural hazelnut butter

¼ cup (30 g) cacao powder

2 tbsp raw honey

½ cup (120g) full fat coconut milk

INSTRUCTIONS

Preheat your oven to 190 degrees C.Grease a 9” (23cm) square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.

In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened applesauce, date paste and vanilla and process until smooth and creamy. Add cacao powder and again, process until smooth.

Add eggs, one at at time, processing until smooth between each addition.

In a large mixing bowl, add coconut flour, arrowroot flour and baking soda and stir with a wisk until well combined then add to your food processor and, you guessed it, process until smooth.

Add pecans and pulse a few times just to mix them in.

Transfer to your prepared pan. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.

Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.

Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.

Pour over brownies and spread evenly with a spatula. </