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LAYERED PALEO NUTILIGHT BROWNIE + ICE CREAM


INGREDIENTS:

1 ripe avocado

1 cup (275g) cold sweet potato puree*

½ cup unsweetened apple sauce

¼ cup date paste

1 tsp pure vanilla extract

4 eggs

1/4 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

INSTRUCTIONS

  1. Preheat your oven to 375F. Grease a 9” square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.

  2. 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.

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