Ingredients

1 Medium size ripe avocado
1 C cooked sweet potato puree
½ C unsweetened Applesauce
¼ C organic honey
1 tsp. Vanilla Extract
4 eggs
1/4 C Coconut Flour
2 tbsp Arrowroot powder
½ C Cacao Powder
½ tsp Salt
1 tsp Baking Soda

Whip Cream Topping

½ Cup Low Fat Heavy Whipping cream
¼ cup unsweetened chocolate syrup
5-7 drops of Stevia
¼ tsp vanilla

Directions

Preheat oven to 375 degrees F.
Grease 8×8 pan with coconut oil and line it with parchment paper.
In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder.
Add in eggs one at a time.
In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
Combine both mixtures until smooth.
Transfer to greased pan and bake for 30-35 minutes.
Once the cake are done baking and have cooled.
Layer it with your favorite low fat frosting and nuts.

Whip cream topping:

In a large bowl, use a blender to blend whip cream and chocolate syrup until stiff peaks are just about to form. Beat in vanilla and Stevia until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Enjoy 🙂