Avocado Turmeric Fudge Brownie

Avocado Turmeric Fudge Brownie

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 12 bars


  • 1 large sweet potato
  • 6-8 slices bacon
  • 1 T grass-fed butter
  • ¼ onion, diced
  • 1 clove garlic, minced
  • 5 oz fresh spinach
  • 6 eggs
  • ¼ cup coconut milk
  • Salt and pepper, to taste


  • In a blender, add avocado and soaked dates. Blend on high until dates are broken down.
  • Add cashews, coconut oil, vanilla extract and maple syrup. Blend to combine.
  • Add protein powder and cacao powder. Blend until the mixture becomes a dough
  • Layer parchment paper crisscross in an 8x8-inch baking pan, allowing for the parchment paper to hang over the baking dish for easy removal.
  • Transfer the batter into the baking pan. Use a spatula to spread the batter evenly in the pan and into the corners.
  • Place the baking dish in the refrigerator for 5 hours to set.
  • Remove from the refrigerator and lift the sides of the parchment paper to remove from the baking pan.
  • Dust with turmeric and slice into 12 bars.
  • Store bars in the freezer in a storage container up to one week.


Pro Tips:
Soak dates and cashews for a minimum of 1 hour before draining to make them soft enough to blend smoothly. For an extra crunch, add ¼ cup sliced almonds after blending protein powder and cacao powder. Pulse several times to break up and disperse almonds throughout the batter.

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