Baking doesn’t need to mean lots of sugar & unhealthy ingredients. Using healthy fats like avocado, going grain free, using raw cacao instead of processed chocolate and only using natural sugars means you can enjoy delicious indulgent tasting foods without the guilt.
Make sure you’re using at least 80% dark chocolate or pure raw cacao to ensure you’re getting their amazing antioxidants and health benefits!
- 2 ripe small avocados, pitted and skins removed (about 3/4 cup once pureed)
- 1/2 cup real maple syrup
- 2 tsp vanilla extract
- 2 tsp instant coffee (optional)
- 3.5 ounces dark chocolate (80%-100% or raw cacao), melted
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup almond meal/flour
- 1/2 tsp kosher salt
- 1/4 cup chopped dark chocolate chunks
Chocolate fudge frosting:
- 1/4 cup real maple syrup
- 1/4 cup coconut oil
- 2 ounces semi-sweet or dark chocolate chopped
- 1/3 cup cocoa powder
- Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
- In the bowl of a food processor, pulse together the avocado, maple syrup, vanilla, and instant coffee (if using) until smooth and no clumps of avocado remain. Pour in the melted chocolate and pulse until creamy.
- In a medium bowl, whisk the eggs for 1 minute until bubbly on top. Stir in the chocolate avocado mix, mixing until combined. Add the cocoa powder, almond flour, and salt. Stir until just combined. Stir in the chocolate chunks.
- Evenly spread the mixture into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. Do not over bake or these will become cakey. Allow to cool before frosting.
- Meanwhile, make the frosting. In a small saucepan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cocoa powder and a pinch of salt. Let the frosting cool, then pour/spread the frosting over the brownies and spread in an even layer. Refrigerate for 30 minutes to 1 hour.
- Cut into bars and serve at room temp.