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4 Paleo gluten free deserrts!

3/31/2017

Fudgy Avocado Brownies with Avocado Frosting
Ingredients

For the Avocado Frosting

Instructions

Preheat the oven to 400 degrees F.
Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
Melt the chocolate, stirring until smooth then remove from heat and set aside.
Place the avocado into a food processor or blender and process/blend until smooth.
Stir the avocado, honey and vanilla extract into the cooled chocolate.
Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
Stir in the coconut flour and cocoa powder until the batter is smooth.
Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
Bake for 12-15 minutes or until the top is firm to the touch.
Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting

Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
Process/Blend, scraping down the sides as needed until very smooth.
Add more cocoa powder or maple syrup if needed to taste.
Spread over completely cooled brownies.
Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.

Ingredients

1 cup mashed sweet potato
1/2 cup smooth nut butter of choice (I used cashew butter and almond butter)
2 T pure maple syrup
1/4 cup cocoa powder (I used half dark cocoa powder, half standard cocoa powder)
Handful of chocolate chips (optional)

Instructions

Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside.
In a small microwave-safe bowl or stovetop, melt your nut butter with your pure maple syrup. In a large mixing bowl, add the mashed sweet potato, nut butter, maple syrup and cocoa powder and mix very well. If using chocolate chips, stir them through.
Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.

Notes
These brownies are best kept in the refrigerator and best eaten when cooled completely. They are freezer friendly too.

Sweet Potato Banana Bites

Ingredients

Instructions

Zero-Baking Dark Chocolate Haystacks

Tools

Ingredients

Instructions

Prepare a baking sheet by lining it with parchment paper.
Place dark chocolate chips and coconut oil in a glass bowl over a saucepan filled with water. Make sure the surface of the water doesn’t touch the bottom of the bowl. Bring the water to a simmer.
Stir in chocolate chips and coconut oil. As soon as they start to melt, turn off the heat. Set aside to cool.
In a separate medium bowl, stir together nuts, dried fruit, and shredded coconut. Then add the mixture to the melted chocolate, and stir to combine.
Form haystacks by scooping 2 tablespoons of the mixture onto the prepared baking sheet. Sprinkle each one with sea salt.
Before eating, place in the freezer for a minimum of one hour