Brownie Batter

  • 1 ripe avocado
  • 1 cup sweet potato puree*
  • ½ cup unsweetened applesauce
  • 4 Module dates softened into date paste
  • 1 tsp pure vanilla extract
  • 2 eggs
  • ½ cup spelt flour
  • 4 tbsp Chocolate Royal Fitlicious Flavour Blaster
  • 1/4  tsp sea salt
  • 1 tsp baking soda
  • ½ cup walnuts (Optional)

Icing

  • 4 Module dates softened into date paste
  • ¼ cup hazelnut butter
  • ½ cup fat free plain Greek Yogurt
  • 3 tbsp Chocolate Royal Fitlicious Flavour Blaster
  • 1 tbsp coconut oil, melted
  • 3 scoops Inbalance Nutrition’s New Zealand Whey Isolate protein powder with 1 tsp Fitlicious French Vanilla Flavour Blaster  ( Or 3 scoops of an all natural Vanilla Whey Protein powder)

Prep Talk:

  1. Preheat your oven to 375F. Spray a 9” square baking pan with cooking spray 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, vanilla and eggs and process until smooth and creamy.
  3.  In a large mixing bowl, mix together with a whisk the flour, Fitlicious Chocolate Royal Flavour Blaster, salt and baking soda.
  4.  Add sweet potato mixture and mix with a rubber spatula until well combined.
  5.  Fold in walnuts and pour into prepped 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.
  6.  Set brownies on a wire rack to cool for 15-20 minutes.
  7. Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
  8. Pour over warm brownies and spread evenly with a spatula.
  9. Cool brownies on the wire rack until they reach room temperature then transfer to the fridge until completely cool. Makes 12 portion squares…or two spoons and a date.

 

Fitlicious Tip

To make the sweet potato puree, cut one large sweet potato in half, place it in a baking sheet, add a little bit of water in the bottom, cover with foil and roast it in a 375F oven for about 35 minutes or until soft. Allow to cool completely, remove peel and puree.