Chocolate and avocado brownies
Easy, delicious, fun, and healthy. These freeze well and are the perfect snack to hit that sweet spot.
Did you know – Napoleon decreed beet as a prime source of sugar to France.
Nutritional fact – chocolate is high in antioxidants, avocados are helpful for essential fatty acids, and beetroot for magnesium and iron.
Scroll down to see the recipe.
Chocolate and avocado brownies
Ingredients
- 60 g coconut butter
- 100 g chocolate 72% cocoa
- 1 heaped dessert spoon coconut sugar or brown sugar
- 1 small cooked beetroot (vacuum packed is good)
- 1 ripe avocado
- 1/2 tsp each cinnamon, ginger, and nutmeg
- 80-100 g ground almonds
- 1/2 tsp bicarbonate of soda
- 3 large eggs
- Pinch of salt
- Handful of flaked almonds (optional)
Instructions
- Preheat oven to 180C and line a 15cm square tin
- Melt chocolate, sugar and butter in a saucepan
- Blend eggs, avocado, beetroot and spices together
- Tip almonds into a bowl with the bicarbonate of soda and stir in the chocolate and egg mixtures
- Pour the batter into the tin, sprinkle with flaked almonds if using
- Bake for approx. 20 minutes
- Remove whilst still soft as they will firm up on cooling.
