Wednesday, September 9, 2015

Healthy Avocado Brownies & Banana Ice cream

1/2 c or 15 whole dates, pitted and soaked in hot water
1 avocado
1 6 oz. container of dairy free yogurt (Silk coconut milk vanilla is what I used)
3 eggs
1/4 tsp pure vanilla
1/2 c. cacao powder
1/2 c. coconut flour

**Optional, but highly recommended: Top with Pumpkin Cashew Butter that is pictured. The recipe will be below and I will link can be found here: Pumpkin Cashew Butter .

In a food processor, blend the dates until they are chopped very fine. Add the avocado and blend until smooth. Next, add the yogurt, eggs, and vanilla. Process until smooth. Add the cacao powder and coconut flour and blend until combined. Bake at 350 degrees for 25 minutes. Take out of oven and let cool for 30 minutes before cutting. You could also put in the refrigerator to speed up the process.

Adapting the recipe:
If you like things sweeter, you may add honey or agave. If you don't like your brownies as gooey as I do you may want to add 1/8-1/4 c more coconut flour. What I like to do is make a test "cookie" and instead of baking the whole pan I will put one dollop of batter onto a cookie sheet and bake until done. Let it cool and do a taste test. This helps you judge if the recipe needs more of something.

I love to eat these brownies with my one ingredient banana ice cream! Recipe will also be posted below.

Here is the nutrition break down (I created it in the app called Lose It):
Servings: 12
Per serving: 97 calories, 4.9 g. fat, 14.7 g. carbs, 3.6 g. fiber, 7 g. sugar, 3.5 g. protein

Pumpkin Cashew Butter
1 16 oz package of raw cashews
1 can of pure pumpkin
1/2 the insides of a vanilla bean
1/3 c -1/2 c  whole dates, pitted * the more dates you use the sweeter it will be*
1/2 tsp pink Himalayan salt
2 T coconut oil
cinnamon to taste, optional
unsweetened cashew or almond milk (homemade preferred)

And here's how to make it:

In a food processor, add the cashews and blend until creamy. Add the dates, vanilla bean, salt, and pumpkin and blend together. Add cashew milk in slowly until desired consistency. I like mine to be more of a whipped consistency.

Banana Ice cream
frozen bananas

In a food processor or high powdered blender, blend the frozen bananas until they reach a smooth ice cream consistency. 
*Note: at first the bananas will be in pieces, but just keep blending and I promise it will reach ice cream consistency. It may take a few minutes. 

I hope you all enjoy!

Later Taters <3

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