Fudgy rich avocado brownies laced with walnuts topped with a creamy rich chocolate icing.
I’ve made countless batches of brownies over the past few weeks, a couple of which went straight in the bin. I was on a mission to create a grain free and truly sugar free brownie with a traditional texture. I’ve given up…brownies just call for a bit of sweetness. Dates and a little honey were most definitely necessary not just for flavour but to contribute to the final fudgy texture.
Up until now the best paleo brownies I’ve made were Sonia’s sweet potato brownies. I considered reposting the recipe but my photos did them no justice so I went back to the drawing board in an effort to create something equally as fudgy and rich. I stuck with the date, avocado and coconut flour combination but decided to make use of a new to me ingredient…cacao paste.
I buy cacao butter and raw cacao powder on a weekly basis. Simple whisking the two together once melted mingled with your sweetener of choice makes for delicious homemade chocolate. Cacao paste takes one step out of the process..and time saving is always welcomed!
Traditionally brownies call for butter, sugar, eggs and chocolate…the healthified paleo grain/gluten free version replaces the butter with avocado and coconut oil though ghee would also be magical, dates and honey for sugar, three large organic eggs and cacao paste fills the chocolate void.
A fudgy rich chocolate brownie, not overly sweet with a creamy glossy icing that inevitably ends up all over my fingers and smudged somewhere across my face. I put a couple in the fridge and left a few on the countertop in a seal tight container…the latter was the preferred option. The texture becomes a little too firm when chilled thanks to the inclusion of the cacao paste.
Nothing a few seconds in the microwave couldn’t save…served warm with a scoop of buttered pecan ice cream…dessert heaven. Brownies are one of my all time favourite desserts, though of course they’re not always saved for such an occasion. They find many places from a mid morning to afternoon or bed time snack.
These days I usually make smaller batches of sweet treats in my trusty loose bottom 6 inch square tin which yields a perfect 9 squares of deliciousness but I’m delighted I went all out with the 9 inch! With 16 brownies I had enough to share, to munch and a few left over to stash in the freezer for when the next brownie craving hits and I don’t feel like baking. Not that ever really happens, lack of ingredients or time are usually the only things holding me back.
Do you have a favourite alternative brownie recipe? Something a little healthier or that includes an ingredient or ingredients outside of the normal range?
Fudgy Paleo Avocado Brownies
Prep Time: 15 minutes
Cook Time: 15 – 20 minutes
Keywords: bake dessert snack gluten-free grain free low-carb paleo soy-free vegetarian avocado coconut milk almond butter raw cacao paste
Ingredients (16 brownies)
- 2 large avocados (approx. 250g, 1 cup pureed)
- 3/4 cup (150g) cacao paste
- 2 tbsp raw honey
- 5 tbsp (70g) coconut oil
- 1 tsp vanilla extract
- 2/3 cup (120g) pitted Medjool dates
- 3 large organic eggs
- 1/4 cup (30g) raw cacao powder
- 1/4 cup (35g) coconut flour
- 1/4 cup (60ml) full fat coconut milk
- 1/2 tsp baking soda
- 1/2 cup (60g) walnuts roughly chopped + 1/2 tbsp honey
- 1/4 cup (45g) pitted Medjool dates
- 1/2 cup (120g) all natural almond butter
- 1/4 cup (30g) raw cacao powder
- 2 tbsp (40g) raw honey
- 1/2 cup (125ml) full fat coconut milk
- 2 tbsp chopped walnuts for topping
Preheat oven to 180C (350F).
Line a 9 inch square baking tray with parchment paper and lightly grease with coconut oil.
Melt cacao paste and coconut oil in jug placed in a larger jug or bowl of boiling water or in the microwave (20-30 increments).
Blend avocados and dates to a smooth puree in high speed blender or food processor.
Add honey, coconut milk, vanilla extract and eggs to the food processor. Allow melted cacao paste and coconut oil to come to room temperature. Add to the food processor and blend until smooth…just a couple of minutes.
Sieve cacao powder, baking soda and coconut flour before adding to the food processor.
Blend for a further couple of minutes until smooth.
Mix together walnuts and honey. Toss in a pan over a medium heat for a couple of minutes. Stir through brownie mix. Pour and spread brownie mix in to prepared pan. Bake in the preheated oven for 15 – 20 minutes. I baked mine for 17 minutes. Allow to cool in the pan.
Blend together all icing ingredients in a high speed blender or food processor until smooth.
Once brownies are cool spread evenly over the uncut brownies in the pan. Sprinkle with walnuts. Gently remove from the pan and slice in to 16 squares. Store at room temperature in a seal tight container for up to 4 days or freeze for up to one month.